Malabar Fish curry / Kerala style fish curry

This classic Kerala fish curry is cooked in an earthenware pot that is called a “manchatti” in Malayalam.I can cook this curry with such confidence because I grew up having it.You can use any fresh, fleshy fish of your choice to make this dish.The curry tastes best the day after cooking it.Serve it with hot plain boiled rice. It is truly delicious!!

Ingredients

1  King fish   –   1/2 kg

2  Garlic crushed –  5 nos

3  Shallots – 8 nos

4  Tomato – 2 small

5  Green Chilly – 3 nos

6  Tamarind – Lemon sized

7  Coriander powder – 1 tbsp

9   Red Chilli powder – 1 tbsp

10 Turmeric powder – 1/2 tsp

11 Salt – to taste

12 Coconut – 1               

13 Curry leaves – 1 sprig

14 Shallots (thinly sliced) – 2 tbsp

15 Coconut Oil  – 2 tbsp

16.Oil – 2 tbsp

Preparation

  1. Soak tamarind in one cup of water.
  2. Extract coconut milk out of one coconut by grinding in mixer with 3 glass of water.
  3. Place manchatti(clay pot) and add coconut milk.
  4. Add sliced shallots, green chilli, tomatoes, crushed garlic crushed, spice powders, salt and tamarind pulp.
  5. Mix well and keep it in medium flame.
  6. Stir well occasionally and when the gravy starts to reduce, add cleaned fish pieces.
  7. Turn the heat to low and cook until the pieces are done and the gravy thickens.
  8. For tempering the gravy, heatoil in a pan and add shallots.when it becomes golden brown, add curry leaves.
  9. Serve with rice.
Malabar Fish curry / Kerala style fish curry
Authentic kerala style fish curry
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Ingredients
  1. 1  King fish   -   1/2 kg
  2. 2  Garlic crushed -  5 nos
  3. 3  Shallots - 8 nos
  4. 4  Tomato - 2 small
  5. 5  Green Chilly - 3 nos
  6. 6  Tamarind - Lemon sized
  7. 7  Coriander powder - 1 tbsp
  8. 9   Red Chilli powder - 1 tbsp
  9. 10 Turmeric powder - 1/2 tsp
  10. 11 Salt - to taste
  11. 12 Coconut - 1
  12. 13 Curry leaves - 1 sprig
  13. 14 Shallots (thinly sliced) - 2 tbsp
  14. 15 Coconut Oil  - 2 tbsp
  15. 16.Oil - 2 tbsp
Instructions
  1. Soak tamarind in one cup of water.
  2. Extract coconut milk out of one coconut by grinding in mixer with 3 glass of water.
  3. Place manchatti(clay pot) and add coconut milk.
  4. Add sliced shallots, green chilli, tomatoes, crushed garlic crushed, spice powders, salt and tamarind pulp.
  5. Mix well and keep it in medium flame.
  6. Stir well occasionally and when the gravy starts to reduce, add cleaned fish pieces.
  7. Turn the heat to low and cook until the pieces are done and the gravy thickens.
  8. For tempering the gravy, heatoil in a pan and add shallots.when it becomes golden brown, add curry leaves.
  9. Serve with rice.
Safnas Cookbook http://www.safnascookbook.com/

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