Monday, March 23, 2015

Kerela Fried Fish Curry

Ingredients :

Fish - 2 lb (I used Red snapper)
Fenugreek seeds - 5 nos
Onion - 1 cup sliced thinly
Garlic - 1 whole bulb, each clove sliced thinly
Ginger - 1 inch , Julienne cut
Green Chilly - 4 to 5
Curry leaf - 1 Sprig
Turmeric pd - 1 tsp
Chilly pd - 1 tsp
Fenugreek pd - less than1/8 tsp
Salt - as needed
Coriander pd - 1 tsp
Tamarind paste - 1 heap tsp
Coconut milk- 1/4 to 1/2 cup
Coconut oil - 2 tbsp

For marinating fish:

Chilly pd - 1 1/2 tsp
Coriander pd - 1 1/2 tsp
Turmeric pd - 1 tsp
Pepper pd - 1/2 tsp
Salt - 1/2 tsp
Oil - 2 tsp
Mix cleaned fish with above all ingredients and let it marinate in refrigerator overnight or at the least 30 min.

Method :

1.Take a pan and add 1 tbsp of oil and fry all the fish and shallow fry it till the outside is fried.Just for 2 min or so on each side and remove the fish and keep aside.

2.In the same oil add extra 1 tsp of oil and
Add fenugreek seeds , then onions , turmeric pd,garlic ,ginger ,curry leaf and green chillies and saute it till onions are slightly brown.
3.Then add Chilli pd, coriander pd and saute it till the spices are roasted , be careful not to burn the spices and add little water to prevent burning and make sure the spices are roasted and raw smell Is gone.
4.Then add 2 cups of water and let it come to boil, then add Fried fish one by one carefully with out breaking them.
5.Then once it comes to boil , cover and cook for 10 min in slow flame.
6.Once fish pieces are cooled add tamarind paste and let it come to boil.
7.Then do a taste check and add salt only if needed and cover and cook for 20 min on slow flame.
8 . Finally add coconut milk on top and give a swirl and switch off flame and let it sit 30 min minimum , preferably 1 day before serving.
8.Serve it with white rice, kappa, appan, dosa or idly.




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