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December 13, 2005, by: Admin

Malabar fish curry

Tasty malabar fish curry with fish, coconut milk, and spices .

Servings: 4

Time Needs: 40minutes

Category: Seafood

Instructions

Clean and cut the fish into half inch pieces, wash and drain water.

Slice onions, green chillies and small onions. Wash fish tamarind(Kudampuli) and soak in half cup of water. Using tomato make tomato puree. Make thick coconut milk by using grated coconut and adding 1 cup of water. Using the same grated coconut, make thinner coconut milk measuring 2 cups and keep aside.

Heat coconut oil in a Vessel. Add fenugreek and sliced onions. Saute the onion till golden brown. Add ginger, garlic, green chilly and curry leaves. Fry for a minute. Add tomato puree and mix well. Put chilly powder, coriander powder, turmeric, salt and fish tamarind and cook for another 30 seconds. Add little water. When it starts boiling, add the fish pieces. When the fish is half boiled add the second coconut milk and cook till done. Add the thick extract coconut milk and mix well. Remove the it from fire.

Heat frying pan. Add little coconut oil. Fry small onions in medium heat.Add little curry leaves and one pinch chilly powder. Season fish curry with this tempering.

Malabar fish curry

Malabar fish curry

Ingredients

Instructions

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December 13, 2005, by: Admin Malabar fish curry
Tasty malabar fish curry with fish, coconut milk, and spices .
Servings: 4	Time Needs: 40minutes	Category: Seafood
Ingredients Fish 1/2 kg Onions 2 Green chilly 7 Curry leaves a few Ginger chopped 1 tbsp Garlic chopped 1 tsp Coconut oil as required Small onions 25 gms Fenugreek 1 pinch Fish tamarind 5 pieces Tomato 2 medium Chilly powder 1 tbsp Coriander powder 1 tbsp Turmeric powder- 1 tsp Saltto taste Grated coconut 1
Instructions Clean and cut the fish into half inch pieces, wash and drain water. Slice onions, green chillies and small onions. Wash fish tamarind(Kudampuli) and soak in half cup of water. Using tomato make tomato puree. Make thick coconut milk by using grated coconut and adding 1 cup of water. Using the same grated coconut, make thinner coconut milk measuring 2 cups and keep aside. Heat coconut oil in a Vessel. Add fenugreek and sliced onions. Saute the onion till golden brown. Add ginger, garlic, green chilly and curry leaves. Fry for a minute. Add tomato puree and mix well. Put chilly powder, coriander powder, turmeric, salt and fish tamarind and cook for another 30 seconds. Add little water. When it starts boiling, add the fish pieces. When the fish is half boiled add the second coconut milk and cook till done. Add the thick extract coconut milk and mix well. Remove the it from fire. Heat frying pan. Add little coconut oil. Fry small onions in medium heat.Add little curry leaves and one pinch chilly powder. Season fish curry with this tempering.