Kerela Fish Curry

Ingredients

Fish pieces 500 gm
Chopped onion (payaz) ½ cup
Chopped ginger (adrakh) 1 tea spoon
Tamarind pulp (imli) 2 table spoon
Coconut milk (nariyel ka doodh) ½ cup
Fresh grated coconut (taza nariyel) ½ cup
Whole dry red chili  (sabut lal mirch) 2-3 pieces
Red chili powder   (lal mirch) 1 tea spoon
Soaked rice  (chawal) 1 table spoon
Cumin (jeera)  seeds 1 tea spoon
Coriander (dhaniya) seeds 2 table spoon
Turmeric (haldi) powder ½ tea spoon
Vegetable oil  (tel) 2 table spoon
Salt (namak) To Taste

Method

  • 1. Apply salt, turmeric powder and red chilli powder to the fish pieces and keep aside for 15 minutes.
  • 2. Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut
  • 3. Grind it to a smooth paste.
  • 4. Soak tamarind in half a cup of hot water. Mash this to make a pulp
  • 5. Heat oil in a pan.
  • 6. Add chopped onions and chopped ginger. Cook this on a high flame till onions are golden brown.
  • 7. Now add 2 cups of water. Bring it to a boil.
  • 8. Now add coconut and spice paste. Add fish pieces and cook on a medium flame for 7-8 minutes.
  • 9. Strains the tamarind pulp and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
  • 10. Serve this with plane rice.

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