Kerala Style Fish Curry
By bbsbuzz - Tue Apr 26, 12:21 pm
Seer fish(surmai) – 1 kg
Ginger Garlic paste (made at home is best) – 2 tsp
Onions (preferably the small Kerala onions, the regular ones can also be used) – 100 gms (cut thin and long)
Kashmiri chilli powder(great for the color and taste) – 2 to 3 tsp(mixed in water)
Turmeric powder – 1.4 tsp
Salt to taste
Tamarind – 2 to 3 pieces (Kodum Puli)
Curry leaves 10-15
Greel chillies 2 (slit into 2)
Oil 1 to 2 tbsp
Water 2 cups
For tempering :
Mustard seeds 1 tsp
Methi or fenugreek seeds – 1/4 tsp
curry leaves 4 to 5
1- Wash and drain the fish pieces and keep aside.
2-Take a pan and add the oil. Now add in all the ingredients for tempering. When the mustard seeds splutter, add in the onions, ginger garlic paste and the turmeric. Saute till the onions turn soft. Add salt and Kashmiri chilli powder paste mixed in water(mixing in water lets the chilli powder blend well with the rest of the ingredients and also gives it a thick texture. Saute till the oil separates.
3- Add 2 cups of water and bring it to a boil. Now add the fish pieces(once the fish pieces are added do not keep stirring or they will break) and the pieces of tamarind (soak the tamarind pieces in 1/4 cup water for 10-15 minutes in advance before using).
4-Cover and cook till the fish pieces are cooked and the gravy thickens. Add the slit green chillies and cover and keep.
Serve after an hour (if served after 4-5 hours would taste better).
Best served with plain steamed rice or boiled rice