It is an authentic dish from God’s own country, Kerala. Kerala Fish curry or meen curry can be prepared in many ways. Here I will introduce you to the recipe with roasted spices. I think it’s good for health conscious people:-). It’s one of my favourite dishes in my magic Kitchen. I usually serve it with rice and moru curry ( seasoned butter milk ). I hope everyone will like this recipe.
|Cooking Time||30 Minuntes|
|Recipe type||Side Dish (spicy)|
|Serves||4 to 5 people|
|fish||500g||Any fish with firm meat. Clean and cut in to small pieces.|
|Fish tamarind /kokum/ Gambogee (kudampuli)||3 to 4||Clean and soaked in 1/4 cup water.|
|Shallots (Kochu Ulli)||4 to 5(chopped finely)|
|Ginger||A small piece (chopped or crushed)|
|Garlic||3 Cloves (chopped or crushed)|
|Green Chilly||2 (slit length wise)|
|Mustard Seeds||1/2 Teaspoon|
|Coconut Oil / Any Veg Oil||4 Teaspoon|
|Curry Leaves||As per your taste|
|Salt||As per your taste|
|Roasted Spices Paste||Check the recipe below|
|Water||As per your taste|
Ingredients for roasted spices paste.
|Dry Chilly||5 to 6 (cut in to small pieces. You can adjust it as your taste )|
|Coriander Seeds||3 tsp|
|Fenugreek Seeds (Uluva)||1/4 Teaspoon|
|Black Pepper Seeds||1 Teaspoon|
|Turmeric Powder||1/2 Teaspoon|
|Garlic||2 Cloves(Chopped Finely)|
|Shallots||2 (Chopped Finely)|
|Curry Leaves||5 to 6 Pieces|
Method to prepare roasted spices paste.
Heat the pan to medium heat add the ingredient for roasted spices paste except turmeric powder. Roast it until the chilies and curry leaves become crispy and brown. (remember not to burn it) Stir continuously and adjust the heat accordingly. Turn off heat add turmeric powder and stir it. Grind them to a fine paste by adding water and keep aside.
Method for fish curry.
Heat the oil in the pan add mustard seeds allow the seeds to pop. Add chopped ginger, garlic, shallots, green chilies and curry leaves. Fry until soft and brown. Add the roasted spices paste and stir well. Add water, socked fish tamarind (kudampulli) along with water and mix well. Add salt to taste, bring it to boil. Add fish pieces one by one. Make sure they are covered in the gravy. Cover the pan and allow to cook for 15 to 20 minutes. Uncover and taste it, add salt if required. Add some curry leaves, sprinkle a tsp of coconut oil for taste and smell.Simmer for a few minutes or until the gravy thicken ( as your taste, some like loose gravy). Remove from the heat and serve warm.
Serve with rice, kappa (Tapioca), Puttu or Chapati. It tastes better the next day. Please keep refrigerated.