AuthorChef Soju PhilipKadampanadan fish curry- An ethnic fish curry from my hometown Kadampanad near Adoor. I still remember the taste of this fish curry which made by my mom in my childhood days. In those days the sardines are very common and economic and it is used to make this curry. Fish simmered with roasted and ground coconut with spices and tempered quickly to impart flavor was very goes with the boiled rice or tapioca. As my hometown has a close proximity to many fish and seafood sources, our cuisine and daily meals turned around with the variety of sea fish or back water fishes.
With pleasure and nostalgic feeling I am sharing the recipe of an ethnic fish curry which will be loved by everyone.
Clean, cut the fish into small pieces. Wash well with salt and turmeric, drain and keep aside.
Soak the tamarind in the water. Slit the green chilli. Cut tomatoes into dices.
Heat coconut oil in a kadai, fry the coconut, shallots, black pepper, red chilli, curry leaves,ginger and garlic till it light brown in color. Add coriander powder and turmeric and fry gently without burning. Remove from the fire, cool it and grind to a fine coarse paste.
Bring the fish and the ground masala to a earthen pot, mix gently, add green chilly, tomatoes, tamarind,salt and 1/2 cup of water. Put on the flame, simmer it gently till the fish has done and the gravy is thick. Remove from the fire.
Heat coconut oil for tempering, splutter mustard, curry leaves and fry the sliced shallots till brown in color. Pour over the fish curry and cover with a lid.
Serve hot with boiled rice.
Ingredients
Directions
Clean, cut the fish into small pieces. Wash well with salt and turmeric, drain and keep aside.
Soak the tamarind in the water. Slit the green chilli. Cut tomatoes into dices.
Heat coconut oil in a kadai, fry the coconut, shallots, black pepper, red chilli, curry leaves,ginger and garlic till it light brown in color. Add coriander powder and turmeric and fry gently without burning. Remove from the fire, cool it and grind to a fine coarse paste.
Bring the fish and the ground masala to a earthen pot, mix gently, add green chilly, tomatoes, tamarind,salt and 1/2 cup of water. Put on the flame, simmer it gently till the fish has done and the gravy is thick. Remove from the fire.
Heat coconut oil for tempering, splutter mustard, curry leaves and fry the sliced shallots till brown in color. Pour over the fish curry and cover with a lid.
Serve hot with boiled rice.
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