Wednesday, April 1, 2009

Fish Curry In Coconut Milk (Kerala Style Fish Curry)

Serves 2

2 lbs-Any type of fish
2 cups-Thick coconut milk
1 medium-Onion thinly sliced
1 medium-Tomato thinly sliced
1 tsp-Ginger crushed
1 or 2-Green chillies sliced (optional)
1/2 tsp-Turmeric powder
1 tsp (or to taste)-Red chilly powder
A few -Curry leaves
To taste-Salt
1/2 - 1 tsp or 1-2 pieces-Tamarind paste / kodumpuli

For seasoning
A few-Pearl onion or onion finely chopped
A few -Curry leaves
1 tsp-Coconut oil or any oil

1. Wash and soak tamarind pieces (1-2 pieces- if using fresh) in warm water for 20 minutes and keep aside.
2. Add red chilly powder and turmeric powder to the coconut milk. Mix well. You can also add this into a blender and give one or two pulses.
3. Pour this into a heated pan. Add 1 cup water with tamarind and let it boil for 10 minutes on medium high.
4. Make sure the curry has started to thicken. Then add fish, green chillies, ginger, tomatoes, onion and curry leaves. Cover & cook on low flame for a few more minutes. Stir occasionally. Make sure the fish has cooked very well.
1. Heat oil in a pan & stir in the chopped onions. Fry until brown. Add curry leaves. Now add this seasoning to the curry. Serve hot with steamed rice or idiyappam.

Kudampuli is not kokum. But they are of the same family. Kodampuli is also called malabar tamarind or kerala tamarind. If you don't have kudampuli, you can also use normal tamarind / paste for this curry.


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