Malabar Fish Curry, while spell the name itself this curry makes you all hungry, Loads of fresh coconut made into a smooth paste, mixed along with tamarind water and spices, and special touch was, crushed ginger with Green chilly..
Nostalgic curry, i can’t stay calm while writing about this recipe, i did this few days back, but now i feel when I’m going to make this again.. the fresh flavours makes you more hungry than you imagine, there is always a logical truth, Fish curry with any meal will tempt to have more food, here while I’m preparing fish curry or sea food, i cook more rice.. i know here all loves the seafood, reheating the fish curry makes more taste, the second day of the curry will be awe, no words.. here you go with the recipe… i tried this recipe from Maria’s page, but i did few changes in it.. Day 52 of B365
Malabar Fish Curry
Recipe Cuisine: Indian | Recipe Category: Seafood/Side Dish
Prep Time: 10 mins | Cook time: 30 mins | Serves: 2
|Red Chilly Powder
||1- 2 tsp
Ingredients to Temper
||2 tsp chopped
Take grated Coconut and turmeric in a mixer, Add in some water and grind this to a smooth paste..
In the mean time wash and clean the fish and set aside, here is the grounded masala
Take a lemon sized tamarind in a cup of water, use hot water to squeeze the tamarind pulp easily, or microwave the bowl for 30 seconds and sequeeze out the tamarind water..
Add Red chilliy powder and mix well..
Crush the ginger with the green chilly
Take the grounded coconut, Tamarind mix and Crushed Ginger paste..
Add enough water to the pan..
Add a handful of curry leaves, i crushed one green chilly along with the ginger, and here i add slitted green chilly..
Add salt and boil this..
once the curry starts to boil, add the cleaned fish to the pan..
Cover and cook the fish for 10-15 mins, Switch off the flame once the fish get cooked well..
Heat a pan with Oil, temper with mustard, methi seeds, Choped onion and curry leaves,
Add the tempered ingredients to the curry.. serve this curry with hot steamed Rice..