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January 26, 2006, by: Admin

Spicy Fish Curry

Spicy fish curry prepared in traditional Kerala style.

Servings: 4

Time Needs: 30minutes

Category: Seafood

Instructions

Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.Make a smooth paste of red chilli powder, turmeric powder, fenugreek, ginger and garlic with little water.

Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.Fry the paste at a medium heat, till the paste becomes consistent. Add the water containing the extract of Kodampuli, check the level of sourness. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces. Cook at a medium heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.

Serve hot with rice, or tapiocca.

Spicy Fish Curry

Spicy Fish Curry

Ingredients

Instructions

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January 26, 2006, by: Admin Spicy Fish Curry
Spicy fish curry prepared in traditional Kerala style.
Servings: 4	Time Needs: 30minutes	Category: Seafood
Ingredients King Fish 1/2 kg Kodampuli 3 Red chilli powder 3 tsp Turmeric powder 1/4 tsp Fenugreek 1/4 tsp Coconut Oil 2 tbsp Ginger 1 1/2 inch piece Garlic 3 cloves Curry leaves a few Mustard seeds 1/4 tsp Salt to taste
Instructions Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.Make a smooth paste of red chilli powder, turmeric powder, fenugreek, ginger and garlic with little water. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.Fry the paste at a medium heat, till the paste becomes consistent. Add the water containing the extract of Kodampuli, check the level of sourness. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces. Cook at a medium heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible. Serve hot with rice, or tapiocca.