It is a typical Kerala style fish curry. Normally we use any small fish like Mackerel, Sardine, Pomfret etc to cook this type of curry. These kind of fish give us omega 3 and some vitamin E so add these kind of fish in your daily meal.Fish with mashed chilly and shallots is very simple and easy to cook. The main highlight of this recipe is it’s smashed paste. In kerala the paste is prepared on a grinding stone/mortar and pestle (Ammi kallu or ara kallu) and cooked in a clay pot (mann chatti). It gives a fabulous taste but you can use a blender too. In this recipe I used a blender. It still taste good.
|Recipe type||Sea food/ spicy/ India|
|Serve||4 to 5|
|Cooking time||10 to 15 minutes|
|Any Small fish||250 Gram||Clean and cut 2 pieces or use as whole|
|Red Dry Chilly||12 to 15|
|Shallots(small onion)||50 Gram|
|Salt||As per your taste|
|Tamarind juice||Gooseberry sized||Soak in 1/2 cup water and strain it|
|Coconut Oil||2 Tablespoon|
|Curry leaves||For Garnishing Purpose|
Blend Red Chilly, Shallots and salt without water and make a smashed paste foam. Heat the pan. Add oil, add smashed spice paste. Fry 2 minutes. Add tamarind water and plain water. Mix well. When boiled add fish pieces one by one, make sure each piece is dip in the gravy. Cover it and cook 5 to 10 minutes. Uncover the pan.Add salt, if needed. Cook until the gravy thicken. Sprinkle some coconut oil for taste and smell. Turn off the heat. Garnish with curry leaves. Serve with white rice or tapioca (kappa) and enjoy!
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