Skip to main content

Ernakulam Fish Curry

This is my mumma special yummiest fish curry,,, Do give it a try!

Ingredients

  1. Fish (Black bass) - 3/4 kg
  2. Coconut oil - 1 large heaped tbsp. (Initially, Will need to add more later on)
  3. Mustard seeds - 1/2 tsp
  4. Uluva or Fenugreek - 2 pinch
  5. Onion - 1 small
  6. Ginger -  3 to 4 inch piece
  7. Garlic - 1/2 pod
  8. Green chilli - 8
  9. Red Chilli powder - 1 heaped tsp
  10. Turmeric powder - 1/2 tsp
  11. Coriander powder - 1/2 to 3/4th tsp
  12. Kashmiri chilli powder - 2 and 1/2 heaped tsp
  13. Puli or tamarind - 4 avg sized
  14. Coconut milk - 1/2 a can
  15. Curry leaves - 1 sprig
  16. Salt to taste - about 4 tsp

Procedure

  1. Rub and clean puli and immerse in water
  2. Heat coconut oil and burst fenugreek and mustard seeds
  3. Saute on medium heat (flame 6) very finely sliced onion, ginger, garlic and green chillies. Add oil if needed
  4. Lower the flame and add ingredients 9 to 12 and fry till oil is released from it.
     
  5.  Add puli and water, adjust salt and add curry leaves (1/2 a sprig), coconut milk diluted in water. Bring it to boil on high heat (flame 7).
  6. Once the mixture starts to boil, add fish piece by piece gently.
  7. Cook uncovered for around 10-15 minutes.
  8. Add remaining coconut milk undiluted and mix without stirring. Rotate the vessel and blend it evenly into the curry.
  9. Garnish with rest of the sprig of curry leaves and serve with rice.

Comments

Post a Comment

Popular posts from this blog

Chicken Biriyani - Calicut Style

I learnt this delicious recipe from my friend's mom, Roopa aunty who is an amazing cook. This is one of my no-fail recipes that always fetches me a lot of compliments. So here goes:- Ingredients For biriyani rice Basmati rice - 3 cups Ghee - 4 to 5 tbsp. Ginger paste - 1 and 1/2 tbsp. Garlic paste - 1 and 1/2 tbsp. Boiling water - 6 cups (i.e. double qty. of rice) Salt to taste For chicken masala Chicken - 1 kg Red chilli powder - 3 unheaped tsp. Turmeric powder - 1/2 tsp. Onion - 2 large finely chopped Ginger - 3 inch piece Green chillies - 15 to 20 Garlic - 1 whole pod or 25 small cloves Shredded coconut - a handful Fennel seeds - 1 and 1/2 tsp. Coriander powder - 2 tsp. Garam masala - 1 and 1/2 tsp Tomato - 1 medium Salt to taste To garnish Lime juice - Juice of a 1/2 lemon Onion - 1 medium Cashew nuts - to fry and garnish Kismis - to fry and garnish Garam masala - enough to sprinkle Coriander leaves - to garnish Mint leaves - to ga...
Post a Comment
Read more

Malabar Chicken Curry - a breakfast favorite

Yet another recipe which I borrowed from my mom-in-law, who invented this after reverse engineering a dish we all fell in love with, at a buffet lunch. Ingredients Chicken (cut into small pieces) - 2 kg Onion (medium) - 5 Green chillies - 15 Ginger - 3 inch Coconut Oil - 5 tbsp. Vinegar - 2tbsp. Curry leaves Salt to taste Masala paste  Coconut milk - 2 tins (13.5 ounce) (Separate 1/2 a tin for first thick coconut milk and rest for second thick coconut milk) Masala Paste Saunf - 2 tbsp. Cardamom - 15 to 20  Cinnamon - 10  (2 inch long pieces) Turmeric powder - 1/4 tsp. Red Chilli powder - 2 heaped tsp. Coriander powder - 5 to 7 heaped tsp. Whole pepper corns - 1 tsp. Procedure Take ingredients 2 to 8 in a vessel and knead well. Add chicken and continue kneading Prepare the masala paste - Coarsely grind the masala ingredients 1 to 3. To this add masala ingredients 4 to 7, sprinkle some water and mix well in a mixer. Add the prepar...
Post a Comment
Read more

Pavakka curry (Bitter gourd in coconut milk)

I found this very delicious bitter gourd curry from my mother in law. I loved it from my first taste of it, converting me from a bitter gourd hater to lover. This curry does not taste bitter but it does have a strong flavor. Ingredients Bitter gourd (Pavakka) - 2 medium sized Garlic - 1 pod Shallots - a handful Curry leaves - a sprig Dried chillies - 5 Green chillies - 4 vertically sliced Coconut milk Cumin - 1/2 tsp Coriander powder - 2 tsp. Turmeric powder - 2 pinch Chilli powder - 1 tsp. Vinegar - 1 tbsp. Salt to taste Procedure Rub 1/2 to 1 tsp. salt on thinly sliced bitter gourd and leave it to rest for 1/2 an hour. Deep fry on medium flame for about 10 min till they are slightly brown. In a mixer, mix cumin seeds and garlic. Do not make it into a paste, just pulse it. Add turmeric powder, coriander powder, chilli powder and pulse again in the mixer. In a frying pan, (you may use the same after frying the bitter gourd), add some oil, burst the mu...
Post a Comment
Read more