Kerala style fish curry in coconut milk

KERALA STYLE FISH CURRY IN COCONUT MILK

BY THERESSA DAVID

INGREDIENTS

• Fish – 250 – 300 grms [ any fish ]
• Onion / small onions sliced thinly – ½ cup
• Green chilli slit – 4 or 5 or as per taste
• Grated ginger – 1 tbsp
• Turmeric – ½ tsp
• Chilli pwdr -1/2 tsp
• Curry leaves – 1 sprig
• Coconut milk thin – 1 1/2  cup
• Coconut milk thick – ½ cup
• Coconut oil – 1 tbsp
• Tamarind – small lemon size soaked in 1 cup hot water
• Salt to taste

FOR TEMPERING

• Coconut oil – 1 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – 1 sprig

PREPARATION

1. Clean , cut and wash the fish well .Apply salt all over and keep aside for few mins. Again rinse well.
2. Soak tamarind in hot water and extract juice . [ in kerala they use kodampuli , if using that then add 3 or 4 pieces ]
3. Extract milk from 1 fresh coconut – Refer here for recipe – How to extract Coconut milk at home

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=s5LUGYJFYpo&t=8s

METHOD

Take  in a flat pan , preferably a earthern  pot

Add onion + chilli + curry leaves + grated ginger +  turmeric pwdr + chilli pwdr + salt + coconut oil and mix well.

Now add the fish and mix well. Keep aside for 15 mins .

Add  1 cup tamarind extract and give a mix .

Now keep it on stove .

Keep it on medium  and bring to a boil .

Once it starts boiling ,add the thin milk

Cook for  12 t0 15  mins till the fish is done on medium flame .

*cooking time depends on the thickness and size of fish pieces .

Once done finally add the thick milk and give a gentle mix .

Off the flame before it starts boiling .

Cover the pan and off the flame .

Now prepare tempering and pour over the gravy and give a mix.

Let the gravy rest for sometime before you serve .

The gravy thickens on cooling .

Goes well with steamed rice .

• the gravy has to be of honey consistency , not very thin or very thick .

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