This video shows the method of preparing Kerala fish curry.
Clean and cut 500 g of any fish / prawns into square or round pieces and keep aside.
In a wide, thick-bottomed vessel (clay or non-stick), pour three to four tablespoons of coconut oil.
Keep the following ready for sautéing:
Ginger - 2 inches (slice into thin, long pieces) Garlic – 10 to 12 cloves (slice into thin, long pieces) Shallots – 5 to 6 Curry leaves – a few Splutter a teaspoon of mustard seeds, add the above four ingredients and saute.
Then add a paste made of the following:
Kashmiri chilli powder - 4 to 6 tsp Fenugreek powder - ½ tsp Turmeric powder - ½ tsp
The masala or paste can be made either by grinding the three powders together or adding little water to the powder mixture.
Stir till the oil separates from the masala. Add salt to taste, few pieces of tamarind (cocum) and half to one cup of water. Let it boil.
Then, arrange the slices of fish neatly in the boiling masala with some curry leaves on top. Cover and cook till the fish are done and the gravy becomes thick. Then, add three tablespoons of coconut oil on top and remove from the fire.
Keep this fish curry for 10-12 hours before using it. One may use it immediately after it is done but the taste will not be as good.
Recipes by - Ms. Lelu Roy (Ref: Lonely Planet and Rough Guide) Email: simonroy@hotmail.com Tel: 91-471-2215377
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Department of Tourism, Government of Kerala, Park View, Thiruvananthapuram, Kerala, India - 695 033
Phone: +91-471-2321132 Fax: +91-471-2322279.
