Kerala Fish Curry
I’m sharing this wonderful Kerala recipe, thanks to which my sisters – who turn away from the fish – took extra portion.
For 4 portions:
| Ingredients | Amount |
|---|---|
| fresh sea fish - salmon, mackerel ... | 600 gr after cutting the fish |
| limon juice | from a half of piece |
| onion shallot | 20 pieces |
| fresh grated coconut | 1 cup |
| tomato | 2 pieces |
| onion | 2 pieces |
| fresh green chili | 3 pieces |
| fresh ginger | 3 spoon of grated imbir |
| garlic | 5 pieces |
| curry leaves | 1 branch |
| mustard seeds | 1/2 teaspoon |
| fenugreek seeds | 1/4 teaspoon |
| Kashmir chili powder | 1 teaspoon |
| turmeric powder | 1 teaspoon |
| coriander powder | 2 teaspoon |
| salt | to taste |
Notes:
- The original fish is put fresh, raw to the curry and stewed together. This is a good option, especially if you have a good sea fish. If you have a deep-frozen fish, it is worth frying it.
- The coconut should be fresh, not very finely ground, preferably grated.
- Curry leaves must be fresh, if you do not have them, skip them. A bit of dill added at the end of the stew will also work well, but it will be a slightly different dish.
Preperation:
- Clean fish, cut and marinate for an hour with two pinches of salt and lime juice.
- Heat 2 tablespoons of oil on the pan and fry onion shallots entirety. They should be white, sometimes only light brown.
- Then add a crumbled coconut and fry together into a golden color. Then add a glass of cool water and grind into a paste. Set aside.
- Cut the onion into thin pieces, chilli into thin rings. Ginger peel and grate. Peel and crumble garlic. Cut the tomatoes and grind into a paste in a blender.
- Roast mustard seeds on a pan – 30 seconds is enough – until the mustard starts to bounce. It should change to gray.
- On a pan fry 2 tablespoons of oil with sliced chili peppers, grated ginger, garlic and curry leaves. Fry for about a minute – until the curry leaves become crunchy, stirring every minute.
- Then add onions, mix and fry. The onion should be transparent and soft.
- Add grounded coriander, chili and turmeric. Cook on low heat for about 12 seconds, stirring. Add grounded tomatoes. Fry till juice evaporates, stirring and gathering on the edge of the pan.
- Now add the mixed coconut and onion shallot paste. Mix and boil. Steam under cover over low heat for 5 minutes.
- Place the fish fillets in the prepared coconut curry and let them lie together for about 20 minutes under cover. Move from time to time and turn the fish, making sure the curry does not burn.
- Put the fish down for half an hour under cover.
Serve with rice
