Description
This recipe originates from Trivandrum the capital of kerala and one of my husband’s fav with rice.
| Ingredients | |
|---|---|
| Cocnut grated | |
| 2 tsp | Chilli powder |
| 2 tsp | Corainder powder |
| 2 no | Shallots |
| 2 no | Curry leaves |
| 1 no | Brinjal (cut into small pieces and store in cold water) |
| 500 g | Pomfret fish |
| 2 tsp | Tamarind paste |
Instructions
fish curry1 Dry roast the powders a bit. pls be careful while while doing it so that the powders don’t get burned.Grind these powdres along with grated coconut shallots, curry leaves in the mixer to not so smooth paste(slightly coarse).Pour this mixture along with the brinjal pieces ,tamarind paste and in to the vessel. add required water when it starts boiling put in the fish pieces and cook it in low flame for 5-8 minutes. after the gravy is slightly thick,remove it and seve hot with rice.
Notes
Use can use any fish for this preparation. the same can be done with plantain pieces instead of brinjal.
3 Comments
Hi rohini
Thank u for ur comments.Coconut should be a hand ful and water should be according to ur requirement if u want it waterry then add more but the curry is good if it is slighlty thick.
Hi Ashaaji,
The recipe sounds yummy !!
Can u plz tell us hw mch coconut & water to add ?
Does this yield 4- normal eating persons?
Thank U in advance
Rohini
Good healthy dish! pls post keralite fish curries that you know…kerala fish curries are the yummiest!