Kerala Fish Curry –Fish cooked in tamarind & coconut gravy. Kerala style fish kuzhambu is slightly different from our traditional meen kuzhambu, they include coconut milk and temper with coconut oil for their fish curry. You can make it spicy or mild depending on your preference, today I will be sharing the mild version which I happened to try from a friend of mine who use work with me. She makes this melt in your mouth style creamy coconut milk fish curry with shinny crisp curry leaves floating on top which sure makes you crave…. Original recipe includes lemon juice, for which I substituted with tomatoes and also I’ve added alittle fennel and cumin to hike up the taste.
Try our MALABAR EGG THOKKU MALABAR FISH CURRY
| Ingredients | |
|---|---|
| 2 | Fish fillets (cut into pieces/ about 8 small pieces) |
| 1 cup | Onion (chopped) |
| 5 | Green chilli (minced) |
| 1/2 cup | Tomatoes (ripe and juicy) |
| 3 cloves | Garlic (crushed) |
| 1 inch | Ginger (crushed) |
| 1/2 teaspoon | Red chilli powder |
| 1 teaspoon | Coriander /dhania powder |
| 1/4 teaspoon | Turmeric powder |
| 3 tablespoons | Ground coconut paste (includes 1/ 4 cup coconut + 1/2 tsp Balck peppercorns + 1/4 tsp fennel seeds) |
| 1 teaspoon | Coriander leaves (finely chopped) |
| 3 tablespoons | Oil (preferably coconut oil) |
| 3/4 teaspoons | Salt (or to taste) |
| 2 tablespoons | Thick tamarind pulp |
| 1/2 teaspoon | Mustard |
| 1/2 teaspoon | Fennel seeds |
| 1/2 teaspoon | Cumin seeds |
| 6 leaves | Curry leaves |
| 1/2 cup | Water |
Wash and cut the fish fillets into bit size pieces and keep aside. Heat oil in a pan, season with mustard, cumin seeds, fennel seeds and curry leaves.
Fry the chopped onion, green chillies, garlic and ginger till they turn golden.
Add in the chopped tomatoes and cook till tender and soft.
Include turmeric powder, red chilli powder, dhania powder and salt. Fry the masala for few minutes.
This masala powder has to cook really well to get rid of the raw smell… the oil should literally ooze out when you fry.
Add the tamarind pulp to the onion mixture… let it simmer.
Add in water at this stage.
Bring this to a boil…
Add the fish fillet (fish pieces) at this stage. Bring the flame to low…
Cover and cook for 10 minutes over very low flame.
Meanwhile grind the coconut, fennel seeds and peppercorns with little water to make a thick paste.
By now, the fish cooks thoroughly….
Add the coconut paste diluted with 1/2 cup water.
Simmer for 4 to 5 minutes. The oil will separate and form a layer on top switch off and garnish with curry & coriander leaves.
Notes
- Tilapia, Pomfret, King fish, cat fish suits this recipe.
- Making the whole dish with coconut oil sounds yummy, but you can make with any cooking oil.
- A pinch of sugar adds extra sweetness to this gravy. (Optional)
- Half lime size tamarind soaked in water can yield a tablespoon of thick pulp.
Comments are closed.