Malabari Fish Pepper Curry Recipe
Malabari Fish Pepper Curry recipe is another gem of a recipe to add to your treasure chest. This curry is easy to prepare, and makes use of small fish, laced with the bold flavour of black pepper (kali mirch). For seasoning of fish, small onions and garlic (lahsan) have been used with other spices. Black pepper and coriander powder (dhaniya) deliver tons of flavour and a wonderful aroma, while turmeric powder (haldi) gives a nice colour and texture to the fish. These spices can be added according to taste. The fish should be cleaned properly before using it for the dish. Water and cocum (kudampuli) is also added to the sauce. Cocum produces a slightly sweet and sour flavour. The gravy should be cooked carefully in order to obtain a thick consistency, which is crucial to this recipe. When the gravy becomes thick, coconut milk is added, which provides a smooth and rich texture to it. In the final step, the tempering is added to the gravy, which contains mustard seeds (sarson) and curry leaves (curry patta) and enriches the flavour. The fish curry becomes even tastier the next day. This Malabar Fish Pepper Curry can be served hot with rice, and is sure to leave mouths watering.
Looking for more interesting Malabar fish curry, do check Malabari Fish Roast, Meen Vevichathu
How to prepare Malabari Fish Pepper Curry
|Small Fish (chhoti machhi)||500 grams|
|Shallot (small onion)||10|
|Garlic (lahsan) cloves||5 pieces|
|Green chilli ( hari mirch)||3|
|Black pepper (kali mirch)||2 table spoons|
|Coriander powder (dhaniya)||½tea spoons|
|Turmeric powder (haldi)||¼ teaspoon|
|Thick coconut milk (nariyel ka doodh)||1 cup|
|Cocum ( Kudampuli )||2 pieces|
|Salt (namak)||To taste|
|Curry leaves||2 sprigs|
|Mustard seeds (sarso ke dane)||1 tea spoon|
|Coconut oil (nariyel ka tel)||2 table spoons|
- 1. Grind together small onion, garlic, green chilli, black pepper, coriander powder & turmeric powder.
- 2. Wash & drain water from fish.
- 3. Put the fish in a pan & add ground paste, salt & mix well with hands.
- 4. Add enough water & cocum.
- 5. Cook it on low flame until the gravy becomes thick.
- 6. When gravy becomes thick add coconut milk and cook it on low fire & when it starts boiling remove this from flame.
- 7. Heat coconut oil in another pan, add mustard seeds and curry leaves.
- 8. Add this on fish and serve hot with boiled rice.
- Recipe Type : Curries, Fish, Kerala, Non vegetarian, Non Vegetarian, Regional
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