Fish curry is a favorite for many, back home in Kerala. Different variations of the fish curry can be found across the state. This is best when served with rice or Kappa (tapioca) curry. Most of the varieties include coconut in some form - grated, powdered or roasted. I am sharing a simple recipe using coconut powder.
Time - 1 hour
Ingredients
Fish - 1 lb cut into cubesOnions -1 cut lengthwise
Tomato - 1/2 medium
Mustard seeds - 1 tsp
Dried red chilies - 2 nos
Coconut oil
Salt
To make the curry paste
Tamarind - a small pieceGarlic - 3 cloves
Ginger - 1" piece
Red chilly powder -1 Tbsp
Coriander powder - 2 Tbsp
Turmeric powder - 1/2 tsp
Fish curry masala - 2 Tbsp
Maggie coconut powder - 1 sachet
How I Made it
1.Grind all the ingredients to make the curry paste and keep aside.
2. Heat oil in a meen chatty /earthen ware (if u have) or a pan and splutter mustard seeds. Add the sliced onions and saute for a minute and then add the red chilies.
3. Add the sliced tomatoes and curry leaves and combine well.
4. After the tomatoes have turned soft, add the curry paste and water and allow it to come to a boil. There should be enough gravy to cover the fish pieces .
5. Add the fish pieces and cover and cook on a medium flame for 10 minutes.
6. Open and check if the fish has cooked well. Cook for a few more minutes on a low flame to reduce the gravy.
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