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.

INGREDIENTS:

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

METHOD:

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.