Friday, 11 May 2012

Fish Curry Trichur Style (Traditional Fare)

Fish curry down south in Kerala uses coconut paste for the gravy while up north in Kerala, its coconut milk that is largely used.
Here’s such a preparation.

Fish: 500g as per your choice
Coconut milk: 1 cup thick
Red chilli powder: 2 tbsps (Kashmiri)
Coriander powder: 1 tbsp
Turmeric powder: ¼ tsp
Fenugreek powder: ¼ tsp
Mustard: ½ tsp
Whole fenugreek: ¼ tsp
Shallots: ½ cup sliced
Ginger: 1 tsp sliced
Garlic: 1 tsp optional
Slit green chilli: 2
Curry leaves: a few
Coconut oil: 2 tbsps
Tamarind paste: 1 tsp or 1 small mango sliced
Salt to taste


Heat oil, add mustard & fenugreek, after they crackle, add shallots, ginger, green chilli & garlic.
Sauté till brown & add the powders soaked in a little water. Fry till raw smell leaves.
Pour a cup of water & tamarind, (or mango).
When it boils, add fish & salt to taste.
Cover & cook till fish is done.
Sprinkle curry leaves & pour the coconut milk.
Let it simmer on a low flame for a few minutes.
Done! Fish curry is ready to be served with rice/puttu/tapioca.

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