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Fish Curry – Mix Of Tamil Nadu And Kerala Styles
Non-Vegetarian
Seafood
Fish Curry – Mix Of Tamil Nadu And Kerala Styles
S
By
SujeeV
•
April 11, 2010
Fish Curry - Mix Of Tamil Nadu And Kerala Styles
Simple recipe which uses the styles of 2 states - by sujee
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Tamil
Servings
4
people
Ingredients
1x
2x
3x
1/2
Kg
Fish
cleaned and washed, any kind that you like
1
big
Tamarind
soaked in hot
water
for 15 minutes
2
tbsp
Curry vadam
optional
1
big
Tomato
diced
1
cup
Shallots
peeled and crushed, Kunjulli
1/4
cup
Shallots
finely chopped into roundels, Kunjulli
4
no
Green chilies
slit
2
sprigs
Curry leaves
Coriander leaves
roughly chopped
5
nos
Garlic
cloves
crushed with skin
1
tbsp
Black pepper
crushed
4
tbsp
Chili powder
2
tbsp
Coriander powder
1
tsp
Turmeric powder
Salt
As reqd
3
tbsp
Cooking
oil
4
tbsp
Gingeley
oil
Grind together to a fine paste:
1
cup
Grated
coconut
1
inch
Ginger
Instructions
Add some
salt
and
turmeric
power to the cleaned fish and keep aside.
Extract pulp from the soaked
tamarind
.
To the
Tamarind
pulp add tomatoes and crush well.
To this add crushed
onion
, green chilies,
curry leaves
, coriander leaves, chili power,
coriander powder
,
turmeric powder
, enough
water
and
salt
to taste.
Heat
oil
in a vessel or an earthen pot.
Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
Add the
coconut
paste and mix well.
Cook covered till the curry reduces a bit.
Add the fish pieces and cook covered till they are well cooked.
Pour one tbsp gingeley
oil
and crushed
garlic
and pepper and the roughly chopped coriander leaves and remove from fire.
Heat the remaining gingiley
oil
in a small kadai.
Add the finely chopped
onion
and fry till they are browned and nice aroma arises.
Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
Happy cooking 🙂
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Let us know
how it was!
Birthday
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Lunch
Party
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S
written by
SujeeV
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