Kerala Fish Curry

Had made this sear fish curry in creamy coconut milk for hubby’s potluck lunch in his office. Having grown up in Mumbai, our home food is influenced by various cuisines. Though I am from Calicut, but I have hardly stayed there (except during the first 3 years of my life). So, when I make a fish curry or a chicken curry, there are many who ask me, “Oh is this Calicut style curry?” Honestly, I do not have an answer for this. If I make a dish and if it is liked by hubby and Neha, it becomes a regular fare in my home. Most of the non vegetarian dishes that I make are a combination of North Kerala and South Kerala style combined together. Its a my-style recipe 🙂

Ingredients:

• Sear fish cut into cubes 1 kg
• Onion 3 big sliced finely
• Garlic 10-12 cloves
• Ginger 2-3 inch piece
• Green chilly 2-3 sliced
• Curry leaves as reqd
• Shallots 10-12 finely chopped
• Salt as required
• Turmeric powder 1 tsp
• Red chilli powder 3 tbsp or as required
• Coriander powder 3 tbsp or as required
• Kudam Puli (kokam/ cambooge ) 3-4
• Tomatoes 3 big ones
• Mustard seeds 1 tsp
• Fenugreek seeds 1/8 tsp or a pinch
• Refined oil 2 tbsp
• Coconut oil 1 tbsp
• Coconut milk from 1 coconut or 1.5 cups thick milk

Method:

• Clean and wash the fish pieces and marinate them with some turmeric powder and keep aside.
• Saute the onions in refined oil till translucent. Add roughly chopped ginger, garlic and tomatoes and saute for a while.
• Switch off the gas and grind it finely when cooled.
• In a meen chatti ( earthern vessel ), add some refined oil and add the mustard seeds.
• When it splutters, add fenugreek seeds, curry leaves, chopped shallots and sliced green chillies.
• When it’s nicely sauteed, add the ground masala and cook well. Add turmeric, chilli and coriander powder and cook till the raw smell of the masala goes off.
• Pour 2 cups water, add salt and the kudam Puli and bring it to a boil.
• Add the marinated fish pieces and cook on medium flame for 5-10 minutes or till the fish gets cooked.
• Extract milk from the scraped coconut and add it to the fish curry.
• Let it boil well. Adjust the salt and consistency of your curry. Garnish with fresh sprigs of curry leaves and a tbsp of fresh coconut oil.
• Keep it covered for few hours before serving. The more you keep, the better the flavors will be.
• Enjoy with plain white rice or Kerala red rice.

Notes:

• You can adjust the spices as per your taste buds. I am a person who use everything andaaz se.
• To extract coconut milk, grate fresh coconut and grind it finely in a mixer using 1 cup water. Strain it using a muslin cloth and extract milk from it.
• Alternatively, you may use store bought ready made coconut milk or use coconut milk powder and make a solution using water.
• You can use any other fish like pomfret or mackeral or prawns instead of sear fish and use it to make the same curry.
• This curry goes well with aappam too.