Fish is a staple in most houses in Kerala. I remember I wasn’t a fan until I moved away from home. I guess I didn’t appreciate the good stuff then. I’ve come to love fish so much, I prefer it over meat. Red fish curry was what Mom mostly made and its sooooo good. This recipe is super easy and if I can make it, any one can. 😉
Ingredients:
Coconut oil – 2 tbsp
Methi (fenugreek seeds) – a pinch
Mustard seeds – a pinch
Onion (Large) – 1 (chopped
Ginger-garlic paste – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – 4 tsp
Water – 1/2 cup + as needed
Fish pieces – 500 gms
Kudam Puli (Kerala Tamarind) – 1 // Soak this in water when you start cooking and microwave it for a minute before adding it to the curry
Salt – as needed
Curry leaves – to garnish
Step 1: Heat some coconut oil in a pan. Add methi seeds & mustard seeds.
Step 2: Once the methi seeds start to brown & the mustard seeds start to splutter, add in the chopped onions. Adding salt at this point will allow for quicker browning. Sauté until it starts to brown.
Step 3: At this point, add in ginger-garlic paste & cook for a few.
Step 4: Add 1 tsp turmeric & 4 tsp red chilli powder. Cook on low flame until the rawness goes away.
Step 5: Now add half a cup of water and heat until the oil separates. Once it starts to separate, you can add in more water & the fish pieces along with the soaked Kudam puli. Add water depending on how much gravy you’ll need considering its going to thicken.
Step 6: Cook until done & gravy ‘almost’ reaches the desired consistency. Its going to thicken once you turn off the flame and let it sit for a few. Adjust salt if needed & garnish with curry leaves.
Enjoy with rice, moru and a thoran like we did! 🙂
sugarcoatedmasala 