Fish Stew Malayali Recipe
Ingredients
| Pomfret or other fish 500 gm. | ||
| Coriander | 10 Gram (For 4) | |
| Cloves | 6 (For 4) | |
| Oil | 15 Milliliter (For 4) | |
| Ginger | 10 Gram (For 4) | |
| Green chillies | 20 Gram (For 4) | |
| Coconut 1/2 (115 gm.) | ||
| Vinegar | 15 Milliliter (For 4) | |
| Salt | To Taste (For 4) | |
| Red onion | 5 Gram (To temper) | |
| Mustard seeds a pinch | ||
| Oil | 15 Milliliter (To temper) | |
Directions
1. Clean and slice fish.
2. Lightly roast coriander and cloves and grind to a smooth paste.
3. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk (thick, medium, thin).
4. Heat oil. Lightly fry ground spices. Add third extraction of coconut milk, green chillies, ginger, fish, salt, curry leaves and vinegar.
5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.
6. Test for seasoning. Add first extract of coconut milk, remove and temper.
7. To temper, heat oil. Fry sliced onions; when nearly brown add mustard seeds.
8. When seeds crackle pour over fish. Serve hot or cold.
2. Lightly roast coriander and cloves and grind to a smooth paste.
3. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk (thick, medium, thin).
4. Heat oil. Lightly fry ground spices. Add third extraction of coconut milk, green chillies, ginger, fish, salt, curry leaves and vinegar.
5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.
6. Test for seasoning. Add first extract of coconut milk, remove and temper.
7. To temper, heat oil. Fry sliced onions; when nearly brown add mustard seeds.
8. When seeds crackle pour over fish. Serve hot or cold.
Chef
