So! I haven’t blogged in YEARS, and I decided its time to rev things up.
Being a Mallu, one thing I was ashamed of not making well was fish curry. Like for real! My husband makes BOMB fish curry and I would watch him make it all the time and hope to muster the confidence to try making it well myself for once. And I finally did.
Ingredients:
Serves: 3-4
Fish fillet – 4 pcs (sliced)
Coriander powder – 1 tbsp
Red chilli powder – 2 tbsp
Turmeric – 1/2 tsp
Salt – as per taste
Vinegar – 1 tsp + 1 tsp
Onion – 1 (chopped)
Green chillies – 3 (chopped)
Ginger Garlic paste – 1 tbsp (heaping)
Curry leaves – About 10 + 5
Semi ripe Mango – 1 (sliced)
Coconut Milk – 1 can
Tempering:
Shallots – 3-4
Coconut oil – 1 tbsp
Fenugreek seeds (Uluva) – 1 tsp
Red dried chillies – 2
Curry leaves – About 5
Step 1: Add in all the initial ingredients except the coconut milk and mix well.
Step 2: Once everything is well coated in the spice mix, let it sit that way for about an hour.
Step 3: Pour in the coconut milk and give it a twirl. Heat on medium flame for 15-25 mins or until done. Add another tsp of vinegar & turn of the heat.
Step 4: In another pan, heat some oil and add fenugreek seeds, and 3-4 chopped shallots. (That’s actually the right thing to do, but if you’re lazy like me, put aside a tiny handful onions when chopping them initially and save them for tempering.) Add in red dry chillies & curry leaves. Toss this into the fish curry. Cover & let it sit for 15 mins or so.
Enjoy with warm rice.
sugarcoatedmasala 