AuthorChef Soju PhilipTravancore Fish Curry- A homely fish curry from the Travancore or Trivandrum region of Kerala. The fish is simmered with drumstick, shallots and a ground coconut masala is good to have with parboiled rice. As fish curry is a common dish across Kerala coastline as fish and seafood were found in abundance. Each region of the state has their own style of Fish curry. It differs in color, taste and flavor. From mild creamy curry to fiery hot fish curry there were dozens of recipes prevailed in the state. A meal without a fish curry is unthinkable for Malayalees and everyone take pleasure to prepare a well balanced fish curry which will be better than other regions and take pride to say mine is best.
Clean and cut the fish into medium pieces. Wash and keep aside.
Peel the shallots and ginger and slice. Slit the green chilli.
Sting the drum stick and cut into finger size.
Grind the coconut, half the shallots, turmeric, chilli powder, coriander powder into a coarse paste.
Heat coconut oil, saute curry leaves,shallots, ginger and green chilli. Put the fish along with the drumstick,ground coconut masala, fenugreek powder and one and half of cup water into the pot. Add tamarind juice, salt ,mix and simmer it on slow flame.
Simmer till the fish has cooked and the gravy is thickened. Remove from the fire.
For tempering-
Heat coconut oil in a pan, splutter mustard, curry leaves, and fry the shallots till brown. Add the chilli powder and quickly remove and pour it over the fish curry. Cover and keep.
Ingredients
Directions
Clean and cut the fish into medium pieces. Wash and keep aside.
Peel the shallots and ginger and slice. Slit the green chilli.
Sting the drum stick and cut into finger size.
Grind the coconut, half the shallots, turmeric, chilli powder, coriander powder into a coarse paste.
Heat coconut oil, saute curry leaves,shallots, ginger and green chilli. Put the fish along with the drumstick,ground coconut masala, fenugreek powder and one and half of cup water into the pot. Add tamarind juice, salt ,mix and simmer it on slow flame.
Simmer till the fish has cooked and the gravy is thickened. Remove from the fire.
For tempering-
Heat coconut oil in a pan, splutter mustard, curry leaves, and fry the shallots till brown. Add the chilli powder and quickly remove and pour it over the fish curry. Cover and keep.
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