Kerala style fish curry Recipe
A kerala style fish curry is very very hot and spicy with lot of herbs and it just tickles a person's taste buds. This is a normal fish curry which will be hot and spicey. This recipe can be served with lunch or dinner and is mostly used as a side dish. It is always tasty when served hot.
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelMedium
Health IndexHealthyServings5
Main IngredientFish
Ingredients
1. 1 kg of sea fish
2. 1 lemin
3. 2 onions, 3 medium size green chillies, 2 dry red chilli, 1 whole dry white small onion (lasun), a portion of ginger
4. 1 tea spoon ginger garlic paste, a little bit of salt(1 teaspoon), red chilli powder(1 teaspoon), a little bit of haldi (1/2 teaspoon of turmeric powder)
5. Grind a little bit of coconut (may be 1/2 cococunut grind)
6. 1 glass full of water
7. 2 table spoon coconut oil to the vessel (You can out any form of cooking oil into it).
Directions
1. Go to the market and buy 1 kg of sea fish for a decent 2 time serving for a family of 5.
2. It wil be good to buy average size sea fish and one which are quite commonly available. Ensure it is cut and cleaned properly. Please do redo the whole cleaning exercise very thouroughly once you get the fish home.
3. Sprinkle lemon into the cleaned and fresh fish and rinse the fish properly. I think one medium size lemon is enough for a kg of fish.
4. Now take the clay vessel clean it properly and put it for a 20 second heat. Once the clay port is hot and dry put 2 table spoon coconut oil to the vessel (You can out any form of cooking oil into it).
5. In the meanwhile take 2 onions, 3 medium size green chillies, 2 dry red chilli, 1 whole dry white small onion (lasun), a portion of ginger and cut them into small pieces. Put these cut pieces intot he hot clay vessel. Stir it.
6. Take 1 tea spoon ginger garlic paste, a little bit of salt(1 teaspoon), red chilli powder(1 teaspoon), a little bit of haldi (1/2 teaspoon of turmeric powder)- Put all this mixture into the hot clay vessel. Also add curry leaves to this mixture.
7. Grind a little bit of coconut (may be 1/2 cococunut grind) and put the cocunut grind to the combination in the vessel.
8. Mix the above point no. 5, 6 and 7 ingredients in the clay port till the mixture turns a little brownish. (Approximate time for this will be about 3 to 5 minutes).
9. Pour 1 glass full of water to the above mixture in the hot clay vessel. Stir this combination for a minute. Put the cleanly cut fresh fish pieces into this combination in the clay vessel.
10. Let this combination cook for the next 15 to 18 minutes. You will definetly get a aromatic flavour and you also may judge the preparation by testing the fish pieces once a while.
2. It wil be good to buy average size sea fish and one which are quite commonly available. Ensure it is cut and cleaned properly. Please do redo the whole cleaning exercise very thouroughly once you get the fish home.
3. Sprinkle lemon into the cleaned and fresh fish and rinse the fish properly. I think one medium size lemon is enough for a kg of fish.
4. Now take the clay vessel clean it properly and put it for a 20 second heat. Once the clay port is hot and dry put 2 table spoon coconut oil to the vessel (You can out any form of cooking oil into it).
5. In the meanwhile take 2 onions, 3 medium size green chillies, 2 dry red chilli, 1 whole dry white small onion (lasun), a portion of ginger and cut them into small pieces. Put these cut pieces intot he hot clay vessel. Stir it.
6. Take 1 tea spoon ginger garlic paste, a little bit of salt(1 teaspoon), red chilli powder(1 teaspoon), a little bit of haldi (1/2 teaspoon of turmeric powder)- Put all this mixture into the hot clay vessel. Also add curry leaves to this mixture.
7. Grind a little bit of coconut (may be 1/2 cococunut grind) and put the cocunut grind to the combination in the vessel.
8. Mix the above point no. 5, 6 and 7 ingredients in the clay port till the mixture turns a little brownish. (Approximate time for this will be about 3 to 5 minutes).
9. Pour 1 glass full of water to the above mixture in the hot clay vessel. Stir this combination for a minute. Put the cleanly cut fresh fish pieces into this combination in the clay vessel.
10. Let this combination cook for the next 15 to 18 minutes. You will definetly get a aromatic flavour and you also may judge the preparation by testing the fish pieces once a while.
Comments
Comments: 4 |
Add a Comment
Anonymous says :
There is yet another fish preparation style that is extremely delicious, the on that uses a version of tamarind. In kerala we call it Kudampuli and the use of it is mostly restricted to Kerala as is its availability. The fish curry cooked with this ingredients is just mind blowing! And if possible cook the curry in the earthenware pot! :)
And have this curry only a day later, like refrigerate the curry overnight and use it the next day... I love having it fr breakfast with dosa, with lunch and what not! :)
Posted on: 17 February 2010 - 9:28pm
Shibu Daniel says :
As I hear about kerala's delicious fish curry firsty water will come in my mouth then that hot and spicy fish curry willbe taken by rice everytime.
Posted on: 16 February 2010 - 9:16pm
Shibu Daniel says :
As I hear about kerala's delicious fish curry firsty water will come in my mouth then that hot and spicy fish curry willbe taken by rice everytime.
Posted on: 16 February 2010 - 9:16pm
