Recipe adapted from: Sujitha easy cooking
Fish – 500 gms ( I used 3 Tilapia fillets)
Brinjal – 2
Drumstick – 1
Coriander powder- 1 -2 tsp
Chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Tamarind paste -1/2 tsp
Salt to taste
To grind: to paste
Onion -1 large
Ginger- 1 small piece
Garlic -4-5 flakes
Mustard – 1/2 tsp
Fenugreek seeds – 1 tsp
Curry leaves – few
Coconut oil – 3 tsp
(The original recipe says to add 4 tomatoes and tamarind paste – I have substituted it with 2 tomatoes and 2 tsps of tomato paste )
1. Heat a pan/earthen ware with coconut oil in it and add the mustard when it crackles add fenugreek seeds curryleaves wait for a minute then add the ground tomato onion paste cover (otherwise it will splutter) and cook for 10 minutes until the masala is cooked. (I have added 2 tsps of tomato paste too instead of 4 tomatoes)
Now add the vegetables and cook for another 5 minutes. (The eggplant I use becomes mushy in two minutes so I have added it along with fish)
2.Add chili powder,turmeric powder, coriander powder and salt.Let it cook for few minutes then add tamarind water( if tamarind is not used add enough water to cover the fish ).When it begins to boil add the fish cook it on low to medium flame for 15-20 minutes until the fish is done.
Serve with rice , veggies.
Note :Use fleshy fish with skin for this curry like Tuna (Choora) , Sheela (Barracuda)
Let the curry rest for an hour so the flavors mingle.
The gravy will thicken as it rests so water accordingly.
|Masala buttermilk ,fish curry , rice,pappadam, lemon pickle, parippu thogayal ,vazhakkai podimas,
paneer pakoda,(click for recipe)
OTHER FISH PREPARATIONS :
Kerala fish curry with coconut
Konju theeyal (Shrimp curry with roasted coconut)
Chemmenum mangayum muringakkayum(Shrimp curry with mango and drumstick)
Cod fish pickle -Kerala style meen achar
Chemmen chamanthi podi (Shrimp chutney powder)
Prawn paturi (Bengali style prawn)
Hope you like it.