Red Fish Curry
If you have ever visited a Kerala restaurant, you would be surely familiar with a fiery red coloured fish gravy. This is nothing but fleshy fish cooked in a hot red chili curry without using any coconut. You can use any fleshy fish for making this gravy. Sear fish or pomfret cubes or mackeral or any thick fish would work fine. This is a perfect accompaniment for red rice or white rice or appam or cooked tapioca.
Ingredients:
- Sear Fish 200 gm
- Salt to taste
- Shallots 8-10
- Green chilies 1-2
- Turmeric powder 1/2 tsp
- Red chili powder 2 tbsp
- Coriander powder 1 tbsp
- Garlic 3-4 cloves
- Ginger 1 inch piece
- Kudam puli 3-4
- Curry leaves 2-3 sprigs
- Coconut oil 2 tbsp
- Fenugreek seeds 1/4 tsp
- Mustard seeds 1/4 tsp
- Tomato 1
- Onion 1 small
Method:
- Wash and clean the fish thoroughly and apply some turmeric on it and keep aside for few minutes.
- Make a fine paste of the onion, tomato, ginger and garlic.
- Heat oil in an earthern pan and add the mustard and fenugreek seeds.
- When they splutter add finely chopped shallots, curry leaves and sliced green chilies. Fry till they are golden.
- Now add the ground paste and saute well.
- Make a paste of red chili powder and coriander powder in little water and add it to the pan.
- Fry the masala well. Now add water and kudam puli and bring it to a boil.
- Now add the marinated fish pieces and salt and cook on low flame till the fish pieces are cooked well and oil floats on top.
- Do not stir the curry, just give it a light swirl.
- Remove from fire and drizzle some more coconut oil and garnish with fresh curry leaves.
- Serve it with boiled rice or appam or tapioca. Enjoy.
