Today I am going to share something from my home land, also called as “God's Own Country”.The flavors of coconut milk will take this simple fish curry to another level. A fail proof dish, which my mom makes within minutes. A perfect and a delicious dish on a lazy day, which can be prepared by anybody, any time.
In Kerala, for a seafood lover, a meal is never complete without rice and a fish curry. During lunch or dinner time, in almost all the houses a pot of fish curry is served.
A rice based dish(puttu, appam,...) is often accompanied with a fish curry. A variety of dishes are made with fish. In this the fish pieces are simmered along with the spices and coconut milk. The curry tastes good the next day and even more tastier if made in an earthen pot. The sauce is a mixture of tangy, spicy and salty. Kokum gives sourness to the dish along with a smoky earthy flavor. Chunks of meaty fish fillet like the salmon, basa, tilapia best suits this dish.
Do try this out and let me know.
- Seer Fish- 500gms
- Sallots( sliced)- 1 Cup
- Grated Ginger- 1 tbsp
- Crushed garlic- 1 tbsp
- Slitted Green Chillies- 3 nos
- Oil- 2 tbsp
- Curry Leaves- few
- Salt- as required
- Kokum- 3- 4 pieces
- Mustard Seeds- 1 tbsp
- Fenugreek Seeds- 1 tsp
- Kashmiri Chilli Powder- 3 tbsp
- Turmeric Powder- 1 tsp
- Coriander Powder- 1 tbsp
- Fenugreek Powder- 1 tsp
- Thin Coconut Milk- 2 Cups
- Thick Coconut Milk- ½ Cup
- Wash, drain the fish pieces and keep this aside.
- Heat oil, splutter mustard and fenugreek seeds. Add the sliced shallots and green chillies.
- When they turn translucent, add the ginger, garlic, curry leaves, kokum pieces and salt as required.
- Add the kashmiri chilli powder, turmeric powder, coriander powder and fenugreek powder. Stir well.
- When the raw smell of the powders disappears, add the thin coconut milk and let it boil.
- Add the fish slices,boil till the pieces are cooked well and the sauce has reduced. At last add the thick coconut milk and switch off the flame.
- Serve this amazing dish along with warm rice.