P’s favorite- Fish!! By now, I have tried a variety of Kerala Fish Curries(will upload them soon). So, I tried to make some thing out of the Kerala Cuisine. And “Nita Mehta” came to my rescue.
Green chillies- 3
Chilli Power – 1tsp
Coriander powder- 2tsp
Garam masala- 1/2tsp
Thick Coconut milk– 2cups
Tamarind pulp- 2tbsp
For the paste:
Onion- 1, Ginger- 2 1/2″, Garlic- 8-10 pods
For the Tempering or Tadka:
Oil- 2tbsp, Mustard Seeds- 1tsp, Curry leaves- 8, Dry Red chillies- 3
Grind together onion, ginger and garlic.
Heat oil in a pan, add onion paste and green chillies. Cook till onion turns brown.
Add red chilli powder, coriander powder, garam masala and salt. Cook for a couple of minutes.
Add the tamarind paste, coconut milk and 1 cup of water. Boil and then add fish. Reduce the heat and cook for about 15mins. Remove from fire.
In another pan, heat oil, and add the ingredients for tempering. When it splutters, transfer this to the fish curry.
- Spicy & Tangy Goan Fish Curry (indianwanderers.wordpress.com)
- Fish Curry(Kerala/Kottayam style) (goldensecretrecipes.com)
- Chepala Pulusu – Andhra Fish Curry (indiennebybeena.com)