Sunday, 30 October 2011

Kerala Fish Curry


Fish - 500gm
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tbp
Turmeric powder- 1/2 tsp
Kukum[kudampuli]- 3-5
Green chilly - 4
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste

Cut and clean the fish and keep aside. Soak Kukum in water.
Make a paste of chilly powder and turmeric and keep it aside.

In a manchatti or earthen cooking vessel heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies . Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry. Add salt, kukum and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves and pour on top coconut oil.

(By:Geethu Elsa Mathews)

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