Name: Kerala Fish Curry Grandma's Special
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 gms Fish; 2 Medium Tomatoes; 4 nos Green chilly; 5 nos Shallots; 2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 2 tbsp Oil; 1/4+1/2 tsp Mustard; few Curry leaves; 1/2 cup Coconut grated; 1/2 tsp Fennel seeds(Perumjeerakam); 1 tbsp Crushed ginger garlic paste

Kerala Fish Curry Grandma’s Special

Kerala Fish Curry Grandma's Special

Kerala Fish Curry is a very simple recipe. Kerala is one of the top producers of fish and Coconut in india. Naturally fish and Coconut plays a major role in malayalees food culture. They usually take fish regular. Even daily they take this fish curry in their meal. In this curry we grind coconut with few masala that make curry thick and combine all together. Main tips to follow is wash the fish well to avoid smell and clean the blood portion so it wont create bad smell in fish. this tip said by my grandma. And more tips if the tamarind is fresh the gravy is very tasty. So here is the recipe of my my grandma's special kerala fish curry with coconut. Hope you will like it.

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Prep Time 10

Cook Time 30

Total Time 40

Cuisine Kerala

Servings Persons

Ingredients

500 gms Fish
2 Medium Tomatoes
4 nos Green chilly
5 nos Shallots
2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tbsp Oil
1/4+1/2 tsp Mustard
few Curry leaves
1/2 cup Coconut grated
1/2 tsp Fennel seeds(Perumjeerakam)
1 tbsp Crushed ginger garlic paste

Instructions

Heat coconut oil in a small pan and splutter mustard seeds. Then add chopped shallots, crushed ginger and garlic. Saute until light brown in colour.
Add sliced tomato and green chilly and saute for 5-10 minutes.
Take a bowl and add all powdered masalas(red chilly powder, turmeric powder), salt and required water. Mix well and keep it aside.
Pour the masala mixture into the hot pan and keep stirring till the gravy becomes thick and oil appears on top. It will take around 10-15 minutes on medium flame.
Add fish and cook till the fish is done.
Grind grated coconut, shallots and fennel seeds with little water to make a smooth and fine paste. Then add the ground paste and into the pan and pour little water only if required to get the correct consistency.
For tempering heat oil in a pan and splutter mustard seed. Then add chopped shallots and curry leaves. Saute till the shallots turn light brown in colour. Turn off the flame and add 1/2 tsp red chilly powder and mix well.
Pour into the curry and mix well Serve it with steamed rice ,chappathi etc.