Kerala Style Fish Curry
Author: Abhilash Kumar
Prep Time: 30 mins
Cook time: 30 mins
If you come to Kerala and don't have spicy food its equal of going to Kashmir and not watching snow. Kerala is a land of spices and every dishes here will show you the extreme taste of spice. Its mouth watering. Today I am back with my moms recipe of making fish curry in our own nadan style fish curry. (Nadan mulag arache meen curry)
Ingredients :
- Any Sea fish - 1 k
- Small onions - 1/4 kg
- Ginger paste - 2 tsp
- Garlic paste - 2 tsp
- Tomato (medium) - 2 nos
- Turmeric powder - 1/2 tsp
- Chili powder - 2 tbsp
- Coriander powder - 1 tsp
- Pepper powder - 1 tsp
- Fenugreek powder - 1/2 tsp
- Kukum star - 3 pieces
- Coconut oil - 4 tbsp
- Mustard seeds - 1 tsp
- Salt - As per your need.
Method :
1. Clean the fish and cut into small pieces of equal size if possible so that it cooks in same proportion.
2. Chop small onion and tomatoes.
3. Roast turmeric powder, chilli powder, coriander powder, pepper powder and fenugreek powder together in a pan on low flame without oil to remove the raw smell and taste of these powders.
4. Heat oil in a pan, normally earthen pan are used to get a unique taste.
5. Add mustard seeds along with ginger-garlic paste.
6. When the ginger garlic paste is fried and its little brownish in color, add chopped small onion and saute till it becomes very soft.
7. Add chopped tomatoes and mix it well.
8. When the mixture reaches the consistency of a curry paste, add the roasted spice along with kukum star (kudam puli), salt and required quantity of water and bring it to boil.
9. Now add the fish pieces and mix it well.
10. Cover it with a lid and cook it on a medium flame until the dish reaches the correct consistency (not too watery or too thick).
11. Serve hot with plain rice.
12. If cooked at night and kept overnight, the flavor of spices will be evenly distributed even in fish (I kept for more than 12 hours its taste enhances).
