Name: Fish Curry - Mix Of Tamil Nadu And Kerala Styles
Prep time: 30 min
Total time: 30 min
Ingredients: 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; 1 cup Grated coconut; 1 inch Ginger

Fish Curry - Mix Of Tamil Nadu And Kerala Styles

Simple recipe which uses the styles of 2 states - by sujee

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Prep Time 30 mins

Total Time 30 mins

Cuisine Tamil

Servings people

Ingredients

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 🙂