Our little province of Kerala is a thin piece of land surrounded by the magnificent Western Ghats on the east and the fretful Bedouin Ocean on the west. This land rambling from the west toward the east is divided into three districts specifically the beach front area, the center locale and the high ranges. Fish curry is an everyday thing in the food of people living in the waterfront locales and is a rich wellspring of protein. There are umpteen arrangements with fish in the houses in the beach front belt, as a matter of fact each house has its own unique recipe for any sort of fish.
Fish Curry – Kerala Special
This is a typical fish curry which suits the flavor of each and every individual and can be made consistently by just differing the fish utilized. This fish curry utilizes similar elements for all fishes right from the august soothsayer fish to the unassuming sardine. Alongside the meat broil it likewise crowns the menu in a non-vegan feast.
Fish Curry Ingredients
- Any type of fish (seer or pomfret) – 500 gm
- Ginger crushed – 1 ½ tbsp
- Garlic – 1 ½ tbsp
- Kerala cocum (kudampuli) – 2 to 3 flakes
- Chillipowder – 2 to 3 tbsp
- Fenugreek powder – ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder (optional) – 1 ½ tsp
- Curry leaves – plenty
- Coconut oil – 2 to 3 tbsp
- Salt – to taste
Fish Curry Cooking Method
Clean, wash and cut the fish. Wash well and scrub with vinegar or lemeon juice or besan mix and salt. This is to rid the fish of the impurities on its skin. Wash well several times and then drain.
Soak the cocum in half a cup of hot water and keep aside. Soak also the chilli powder, turmeric powder and the coriander powder in some water and keep aside.
Pour the coconut oil in a thick bottomed earthern pot and heat. When the oil is hot put the fenugreek seeds followed by the crushed ginger and garlic. Saute this mix until it becomes yellowish and then add the soaked chilli powder mix. Continue sauting until the oil gets separated and the raw smell disappears.
Add the soaked cocum along with the water in which it was soaked. Add salt and let it boil. When it begins to boil pour in half a litre of water and allow the whole to boil very well. Put in the fish pieces one by one into the boiling mix and keep cooking for about 8 to10 minutes on moderate flame. Swirl the contents of the pot just once.
Squeeze the curry leaves into the curry and again swirl after sprinkling the fenugreek powder and the curry is ready to be served.
An excellent curry to be eaten with rice or tapioca-coconut mix and has a shelf life of more than 2 or 3 days even without being kept in the refrigerator. Coriander powder is not a must in making this curry.
Sardines Grilled in Banana Leaves
Not only black fish, but also good local sardines can be grilled to perfection
There are no Keralites who do not like grilled black fish. But not only black fish, but also good local sardines can be grilled to perfection.
Ingredients
- Large sardines, cleaned – 6 pieces
- Red onion, finely chopped – 1 cup
- Grinded ginger and garlic – 1.5 teaspoon
- Chili powder, black pepper powder – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Green chilies, finely chopped – 3 pieces
- Tomato – 1 piece
- Thick coconut milk – 1 cup
- Salt – as needed
- Banana leaves
Cooking Method
Clean and gut the sardines, add chili powder, black pepper powder, turmeric powder, salt and a little water to make a paste and mix well and keep aside for half an hour. After that, fry the fish in a little oil.
Pour oil in a pan and add green chilies and ginger garlic paste. Add chopped red onion to it.
When the onion is cooked, add a spoonful of chili powder, a quarter spoon of turmeric powder and salt. Dissolve a small piece of malabar tamarind in three spoons of water and add that too.
When it is well mixed, add coconut milk and mix. When it is hot, take it out and set it aside.
Take a banana leaf and put a spoonful of this masala in it, put two fish on top of it, put another spoon of masala on top of it and sprinkle some curry leaves on top.
Fold the leaves well and tie them with banana fiber. Grease a tawa and put the fish in it and fry it until both sides are cooked well.
You too should try something like this. I am sure everyone will like it. I hope this recipe will be useful to you.
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