Tuesday, January 22, 2008

Fish Gravy - Kerala Style

FG-KS2 Fish is all time favourite for seafood lovers. It is healthy choice of non-vegan food too. Cause the RCI - Kerala cuisine is going on this month, decided to make my fish gravy in Kerala style. Again no Kerala cooking is complete without Coconut.. so this is the first time I added coconut to my fish gravy.

FG-KS4 Ingredients:
2 lb Raw, cleaned fish of your choice, scales removed.

For Curry:
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic pods
1 big size Onions,
4-5 Green Chillies
1 reem of Curry Leaves
1 tsp Ginger/garlic paste
2 Tbsp Tomatoe puree/Tomatoe Paste or 1 big Tomatoes Chopped
Salt to taste

Masala Powders:
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder

For gravy:
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeesed.
The traditionsl Kerala recipe calls for Kudum pulli.., since I did'nt have this I used the regular pulli
1/2 cup Coconut Milk
1 cup Grated Coconut ground into a smooth paste

To Garnish:
1/4 cup coriander leaves.

FG-KS3 Procedure:
1. Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, stir for 10 sec and now add the chopped garlic. Stir till color changes lightly.
2. Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
3. Add ginger garlic paste fry a little.
4. Add tomatoes or tomatoe puree, cook well
5. Add all the masala powders.
6.Now add the Pulli(Tamarind) juice and salt.
7.Check to see if enough salt and sour. Add some water if it is too soury.
8.Bring this boil and add the clean fish peices.
10.Once the fish is almost cooked add coconut milk and the ground coconut paste. Allow to boil for a minute or two.
11. Garnish with finely chopped coriander leaves
12. Remove from heat.

This can be served hot with the Chapati/Roti/Parota/ or simple plain rice.

So I'm sending this as another entry for
RCI - Kerala hosted by Curry Bazaaroriginally created by LakshimiK
Also I used Onion in this receipe, so I'm sending this to
JFI - Onion created by Indira and this month hosted by Radhi's Kitchen
and since no fish gravy is complete with garlic, I'm sending this to
Thick Spice - Garlic created and hosted by Sunitha's World



Asha said...

Three in one! Very nice. So colorful. I made a Fish curry too which is rare for us because we usually don't buy Fish at all, liked it. Will post sometimes. Great recipe Rina!:)

Mona said...

Sea-Food is my fav, and fish in a gravy as a curry is irresistable !!


Sig said...

Gotta love the Kerala fish curries...Beautiful color! My mom's recipe is the same, except for the coconut milk, she only adds coconut paste...

Happy cook said...

Oh I want to have them with rice.
You know Reena I have not had fish curry like this for last 16 months. Last time i had them was when i was back in Kerela.
I never make fish curry like this as hubby and daughter don't like it.

Sagari said...

I dont eat fish but your curry lookd delecious RINA NICE RECIPE

Rachel said...

Lovely colour to the gravy and nice entry for all three events..

Kribha said...

My huuby would have drooled over your curry if he had seen this. Wow... what a vibrant color? Did you use kashmiri chilli powder?

Padmaja said...

Fish curry looks so yum!! Love that spicy color!!!

SpicyTasty said...

would love to get a taste of fish curry. The colorful and tasty fish curry makes my mouth water!Nice recipe.

vimmi said...

What a lovely curry. beautful color. will try soon

Pravs said...

yum !! lovely color. tempted to have this with rice now.