Spicy Kerala Fish Curry Recipe
Ingredients
Fish - 250 gm
Tamarind(Puli) - A small ball in hot water
Onions - 1 no (sliced)
Curry leaves - A small bunch
Red Chilly powder - 3 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek (Uluva) powder - 1/4 tsp
Coconut oil - 2 tbsp
Ginger - 1/2" piece
Garlic pods - 4 nos
Salt - As required
Mustard seeds - A Pinch
Fenugreek seeds(Uluva) - A pinch
Preparation Method of Spicy Kerala Fish Curry Recipe
1) Clean the fish, drain and keep aside.
2) Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3) Heat oil in a pan.
4) Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced small onions, ginger, garlic, curry leaves and the
paste and fry till the oil separates.
5) Add tamarind extract and check the level of sourness.
6) When the water starts boiling, add the fish pieces and salt.
7) Add enough water to cover the pieces.
8) Cook on a gentle heat.
9) When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.
Tips: When u make fish curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.
urt mustard, red chilly and curry leaves and pour it into the mixture.
Note: Kaalan can be stored for 1 month if it is made without adding coconut. Add coconut and salt whenever needed
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