Spicy Fish Curry Recipe
Fish Curry is a very popular side dish in Kerala. It is served with rice or steamed tapioca (yuca). The combination of tapioca and fish curry is called 'Kappayum meenum' in malayalam. This curry tastes best the next day after it is made.
The ingredient which gives the flavor to the dish is Kudampuli (in Malayalam). The other name are Garcinia Cambogia, Brindleberry, Kerala Tamarind or Malabar Tamarind. This fish curry is usually prepared in a clay dish called 'chatti' and can be stored in the 'chatti' for upto 3-4 days.
You can substitute Kudampuli with tamarind paste easily available in US...
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthy++Servings2
Ingredients
Fish(Cut into medium pieces and cleaned) - 1/2 lb (Fresh sardines or Catfish fillets or Tilapia fillets. Fillets should be cut into medium pieces.)
Garlic (finely chopped) - 3 tbsp
Ginger (finley chopped) - 1tbsp
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Fenugreek/Methi seeds - 1/4 tsp
Chilly Powder - 1 tsp (You can reduce this amount if u dont want the curry to be spicy)
Coriander Powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1/2 tsp (If using Kerala Tamarind, then 2-3 rinds which is washed thoroughly)
Water - 2-3 cups
Salt - 1 tsp (or to taste)
Tomato - 1 (Optional. Cut into thin slices)
Oil - 2 tsp (Preferably coconut oil.Any vegetable oil is fine)
Directions
1. Add oil in a hot pan (or chatti). Add the mustard seeds, let it splutter. Add fenugreek seeds. Stir it til it becomes light brown color
2. In a medium flame, add garlic, ginger and curry leaves. Sauté for 2 mins or until the garlic turns to get the light brown color.
3. Lower the flame. Add the powders. Let it roast for 1/2 to 1 min. Be careful not to overheat the powders.
4. Add water. Increase the flame to medium-hi and let the water boil.
5. Add the tamarind paste (or the Kerala tamarind) and salt. Then add the fish pieces
6. The water added before should be till 3/4th level of the fish. Let it boil. Lower the flame to low-medium. Let the fish cook. After that you can increase the flame so that the gravy thickens and the oil is visible on top.
7. Switch off the flame.
8.(Optional step)After switching off the flame, add the tomato slices on top and cover the curry with a lid. Let it be for 30 mins.
HAPPY EATING!!!!!
2. In a medium flame, add garlic, ginger and curry leaves. Sauté for 2 mins or until the garlic turns to get the light brown color.
3. Lower the flame. Add the powders. Let it roast for 1/2 to 1 min. Be careful not to overheat the powders.
4. Add water. Increase the flame to medium-hi and let the water boil.
5. Add the tamarind paste (or the Kerala tamarind) and salt. Then add the fish pieces
6. The water added before should be till 3/4th level of the fish. Let it boil. Lower the flame to low-medium. Let the fish cook. After that you can increase the flame so that the gravy thickens and the oil is visible on top.
7. Switch off the flame.
8.(Optional step)After switching off the flame, add the tomato slices on top and cover the curry with a lid. Let it be for 30 mins.
HAPPY EATING!!!!!
Comments
Comments: 2 |
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Anonymous says :
This recipe is really supercool. I tried it and it really delivers to the word. I just changed it a bit, instead just adding the fish , i shallow fried it before adding it to the pan. its was very nice.
Posted on: 11 February 2009 - 6:36am
Sulekha Bose says :
Fish dish is a staple food of West Bangal. We prepare several varieties of fish curry. This Spicy Fish curry recipe is different from our mode of preparation. Thanks for this Fish curry recipe.
Posted on: 21 February 2008 - 12:12am
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