Open and reduce the flame to low. Boil it till you see the oil floating on top of the curry.Lower the flame. Reduce flame to the lowest and add cleaned fish pieces. Add a few mustard seeds to pot. This paste is then diluted with water to make the curry base. 3/4 spoon of Coriander powder. Bring to boil and add salt. 1/2 tsp of tumeric, and about 2/3 of the curry leaves above. If you dont happen to have coconut milk even then the fish tastes yummy. 9. the colour changes to bright red from yellow. Step 9 Add salt and saute it well .Once's raw smell leaves. Add the fish and the marinade and gently simmer for 5-7 minutes or until cooked. Add one cup of water, enough salt and malabar tamarind . Method. To cook Kappa/Tapioca, take a pressure cooker, put the pieces and pour water up to the level of tapioca. Saute it for a couple of minutes to get it cooked. 13. close and let it sit for 3-4 hours at least sot hat the kudampuli flavour and the coconut masala gets well blended with fish and the curry altogether. The ritual continues even now. BTW, fish curry varies among different places in Kerala too. switch on the flame and allow the gravy to boil. Serve delicious Kerala fish curry with hot boiled rice. wash all and drain. Take grinding ingredients in a blender and puree till smooth. Then add ground paste of coconut, green chilies, tomatoes and salt. Add the fish pieces. A little bit of fresh coconut milk can also be added. Pictorial: 1)Take kudampuli in a bowl. while using the kudampuli, remember to soak it in water for 10-15 minutes and then discard the water used. 1. Thank you. Poratta with bare minimum oil & not greasy as the local ones. Then lower the flame and add curry leaves to the curry. step by step instructions. Serve delicious Kerala fish curry with hot boiled rice. Its also known as Kottayam style fish curry as it is said that this was originated by the Christian community in community. Arrange the fish pieces very carefully. Savor this juicy Kerala delight and experience its unique and indigenous flavors. Add kudampuli along with the water mix, and salt to taste. Ginger - Use fresh ginger julienned. Your email address will not be published. I follow this fish curry recipe. This curry can be called as "a fake non-veg curry". 2. Mum cooks a mean mouthwatering red curry. Let it simmer on medium-low flame until the tapioca is almost soft. Healthy food and light food is the way to ensure health. Once it starts boiling add the fish, gently lay them. 5)Add in kashmiri chilli powder. Next, add the prepared mixture and saute well. The preparation was so easy that it took me only 10 minutes to make it. 14. A mix of Kashmiri chilli and hot chilli powder would be ideal. Pair it with steamed rice and the Kerala fish curry is one of the best Malabari recipes. Im a pure Malayaleein short thanni naadan. Taste and adjust salt as needed. The ingredients for the recipeFish - 1kgchili powder- 1. Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in. Best cooked in a clay chatti and tastes bestest the next day when the flavors just get soaked up by the fish. I am the biggest fan for Kerala type fish curries. Add medium thick coconut milk and bring it to a boil. Anchovies (netholi) and baby sardines (mathi)are aplenty during monsoon season, though . add salt to taste. Currently you have JavaScript disabled. Wash and soak kudampuli in 1/4 cup of warm water and keep aside.. Crush ginger and small onion together. Add ginger garlic and fry for 30 to 60 seconds. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Ahhhh ! If your not sure of the cooking time of the fish you use, pls. Then open the lid and let it boil for 5 minutes. Add the spices, salt and pepper, and give it a good stir. Pro tip - Keep the heat low as necessary to prevent the garlic and spices from burning. $8.35 - - Chemba Puttu Roasted chemba rice flour steamed in a tube-shaped mould. So here you go. Kerala style fish curry made with Kodampuli Malabar Tamarind and Surmai (Indo-Pacific king mackerel), Singhada (Giant river-catfish), or Sardines (Mathi Meen). Saut well for 3-4 minutes until the masala paste is completely cooked. Remove the pan from heat and let the curry rest for 2-3 hours for the flavors to mature. The above picture has the ingredients and amounts. Add fish pieces and cook well. Kerala Fish Curry | Coconut Milk Fish Curry | Kudampuli Fish Curry preparation with step by step photos and a quick video. Scale fish. Can i add ordinary tamarind instead of kudampuli, Lovely Aarthi.After seeing all your vlogs I have become fan of you. Fry until the raw smell goes away. When can I find out more? When the fish pieces are done, add the remaining coconut milk and a few curry leaves. The curry tasted and looked awesome. Fry the dry red chilly and add the ginger, garlic, pearl onions, green chilli,curry leaves and saute until they turn golden. How about some delicious, How to Prepare Bhoger Khichdi in Assamese Style A shining testament of Assamese cuisine and the balance of immaculate balance of sugar, salt, spices and hotness that is characteristic of our cooking style is reflected stunningly in our khichuri or khichdi. 1.First, lets saute and grind the masala for the curry: heat coconut oil in a pan and put in fenugreek seeds, coriander seeds, small onions, coconut grated and red chillies. Close the pan with a lid and let it simmer for few minutes. Add water, gambooge, salt and bring to boil. Saut until its row smell disappears. ( There will be a color change in kudampuli and fish pieces). Splutter mustard followed by fenugreek seeds.Add green chillies,ginger,garlic and 2 sprigs of curry leaves. Put the flame on high, mix well add salt. The curry should be rested for some time to help the flavors to settle. Add the ground paste and saut till the paste leaves the sides of the pan. Surmai cooks very fast. Soak it for 10 mins. !..Im drooling again) Copyright 2021 Yummy Tummy | Technical Partner Host My Blog. add the puli in the curry without water . $10.90 - - Kappa Biriyani Mutton. This was just like hers! Add fish pieces and salt to taste. heat oil and add fenugreek seeds, coriander seeds, coconut grated, small onions, curry leaves and red chillies. $4.35 - - Also, use of kudampuli/ cambogia /malabar tamarind is recommended. Saute for one minute. Fish tamarind 'Kudampuli' is our souring agent. Saute well. In a pan or skillet, over medium to low heat, add the oil and garlic. Required fields are marked *. Add fish pieces into it and some more curry leaves, when the whole curry starts boiling, reduce heat and cook covered for 12 - 15 mins. When the oil separates and the paste moves together in one mass, the paste is cooked well. together add ginger, garlic, onions and green chilli. Add thick coconut milk and mix it gently. 1 small piece of Ginger. We will be linking to this great post on our site. now, add the fish pieces one by one into the pan. 10. gently mix it immersing the fish pieces in curry. I was in class XIIth that time. Thai Inspired-spicy Tuna Fish Curry Cooked in Coconut Milk. Step 13 Cover the lid and cook on low flame . You can add more water to make the gravy of your desired consistency. There was a time when almost all the houses in Kerala had one gamboge tree. Use freshly grated OR frozen & thawed for best results. Another myth or truth is ,they say that when the powders are being fried, we tend to cough a lot which gives an idea that the powders are done well enough. Made from kodumpuli/gamboge which gives its tanginess. Necessary cookies are absolutely essential for the website to function properly. Cooking is what I'm passionate about. Saut well for 3-4 minutes until the masala paste is completely cooked. Pour the tempering into the fish curry and mix it well. 2. Learn interesting recipes and share the recipes to the world. reason is to remove the smoky flavor of the tamarind. further add turmeric powder, soaked kudampuli pieces without the water, salt, curry leaves. Cooking has always been my passion, and I believe that even a cup of tea made with passion is a delicacy. Add few tablespoons of tamarind and make a thick paste. Heat once more before serving. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add fish and cook till oil floats on top. I just wonder whether cooking the fish for a total of 20/25 minutes will be a bit much and wont the fish get soft as disintegrate? Then open the lid and let it boil for 5 minutes. Here are more details about our affiliate disclosure. Island Smile. cook it along with onions, ginger and garlic. Fish - I have used Tilapia fillet in this preparation. Add water. Add curry leaves and saute it for a minutes, Add salt and saute it well .Onces raw smell leaves. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Saut till its done and golden brown. if you use ladle, you might end up breaking the soft fish pieces. However, you may visit "Cookie Settings" to provide a controlled consent. Add thick coconut milk and mix it gently. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. chilli, lemongrass stalks, coconut milk, ginger, onion, tomato and 5 more. How To Cook Rich And Creamy Restaurant Style Dal Makhani Rich and creamy smooth, Dal Makhani is one of Indias most loved dal! Now add the coconut paste, 2 cups of water and kudampuli and bring it to a boil. Required fields are marked *. Spicy fish curry made with coconut milk. Add in the kodampuli (Kokum) along with the water used. Step 8 Add Red chili powder. Cover with a lid and cook on a low heat for 8 - 10 minutes. Winter being the season for cauliflower today I bring to you a simple yet a healthy food recipe Mini Florets Cauliflower, Khandvi Recipe | Besan Ki Khandvi Recipe | Gujarati Khandvi Recipe It is also served as breakfast in Gujarati households. 8. lastly, add a sprig of curry leaves, close and cook for 15-20 minutes. Gently simmer for a ten minutes until the flavour of malabar . Then, add the curry powder, cayenne, or paprika - saute for another 30 seconds. Cook it for just a minute, Pour the tempering into the fish curry and mix it well. Pour coconut milk into this and mix well, then add in the turmeric powder, kashmiri chilli powder and combine well. This post is priceless. Grind onion, ginger, garlic, all spice powders to a smooth paste. Stirring / disturbing the fish slices during cooking is not required as the cooked fish pieces may break. Cut the . Add 1/4 cup of water, chilli powder, and turmeric. My lil two cents knowledge on the puli. Soon cover the pot. leave the curry undisturbed for at least 3- 4 hours before having it. Similar Recipes,Goan Fish CurryAnchovies Fish CurrySardine Fish CurryChettinad Fish CurryMalabar Fish CurryMackerel Fish CurryVillage Style Fish Curry Many More.. https://www.yummytummyaarthi.com/2018/08/fish-puli-kuzhambu-recipe.html. Hope you will give this a try and let me know how it turns out for you. 5. Heat coconut oil in a pan or earthen ware. Surmai cooks very fast. Add fish and salt to taste and cook for 8-10 minutes. Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds. Swirl the pan/ stir gently with spoon occasionally. tuna, onion, tomato, chilli powder, coconut oil, turmeric powder and 5 more. Sauteed tapioca with chilli, mustard & curry leaves. Kerala Fish Curry | Coconut Milk Fish Curry | Kudampuli Fish Curry quick video: Making ofKerala Fish Curry | Coconut Milk Fish Curry | Kudampuli Fish Curry: Your email address will not be published. nadanfish curry Keralastyle with coconut and kudampuli with step by step photos and video recipe. In the meantime, prepare the tamarind pulp. i leave it as such so that tangy flavor increases. Open the lid and mix in the tamarind water first and than the coconut milk. This curry works perfect to cook large fish heads (Sigh! Thanks Sam. Reduce till the most of water disappear. Island Smile. When the water starts to boil add the fish pieces and bring the flame to a medium. it will take around 5 to 8 mins. Soak in a bowl of hot water. and the oil specs are spotted on the sides. Fabulous!!! Therefore thats why this piece of writing is perfect. Soak the Kodampuli (Kokum) in a cup of warm water for 5 minutes. Add coconut milk and boil. Unless you specify it to be made with coconut milk/ground coconut. A mechanical engineer in love with all things culinary, should describe me fairly well. Coconut milk adds a creamy texture to it. Kalakki . Another thing I learnt from my father was that we dont eat fish in the months that dont have the alphabet R in it i.e May, June, July and August as they are the breeding season for the fish. The curry turned out well and had the right flavour. Method of preparation. Once you feel that the paste is cooked well, add in half a cup of water. Meanwhile, grind the other ingredients except curry leaves and oil. Add Red chili powder and saute it well, 21. Mix well, and fry this mix while stirring occasionally. Over the past few years Ive been on a mission to find and create recipes that I can make from scratch. It is mandatory to procure user consent prior to running these cookies on your website. very good post, i undoubtedly really like this amazing site, go on it. The spices should not get burnt, but the raw smell should dissipate slowly. This website uses cookies to improve your experience while you navigate through the website. Fish curry with coconut and coconut oil is a favourite among Malayalis. Bring it to a boil. When you picture Kerala, there may be so many pictures which comes to your mind, House boats, lush greens with flowing rivers, fort cochin, then comes the food. Add thick coconut milk and rotate the pan. The curry looks great. You wont believe it but this preparation is that easy. We still have it back home and the whole process is quite tedious to get that perfect black half-moon or almost similar looking puli. Saute for 30 sec. Notes: have a nice weekend! Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Further, add chopped tomatoes and fry till mushy. Also discard the kudampuli once you find the curry has got enough sour taste. Bring everything to a low boil and then add the salmon. Add fish and salt to taste and cook for 8-10 minutes. Allow the curry to cook for another 5mins on a low flame, top with some coconut oil and curry leaves. Close the pan with a lid and let the curry simmer for 6 minutes. We had this in one of the hotels for lunch and enjoyed it completely. Then add onions & saute until golden. I seriously enjoyed reading it, youre a great author. Oh, I almost forgotthe fish verities that are prepared back home is endless. Kudampuli-4 Curry Leaves-As per taste Coconut oil-1tsp Salt- To taste. One day I decided to learn from her so that I could make and eat it whenever I wanted to. You can keep the curry in the same chatty or pan, boil the whole curry once in a day and keep it at room temperature for up to 3 days. Put together ginger, garlic, onions, green chillies, salt, turmeric powder, red chilli powder in a mortar and pestle and grind or simply put all the ingredients in the mixer grinder and make a paste. Add in the sliced shallots, chopped ginger and saute until the shallots become translucent. 2.Make a thick paste of chili powder,coriander powder and turmeric powder, using a spoon of water and add this into pan. If possible eat it the next day. Add in the kodampuli (Kokum) along with the water used. Take a kadai ..Pour the coconut milk (make coconut milk by adding 2 cup of water ) into the kadai and add chilly powder,turmeric powder,ginger-small onion mix ,salt, curry leaves,and kudampuli.Mix well. When the gravy starts to boil, add the cut fish, green chilies, and grated ginger and cook until done. Me, my wife, mom and dad all loved it. Its common to see a deep red, thick, ferocious looking fish curry if you ask for one in any restaurant. Thanks to the author for taking his clock time on this one. do check in between if the fish is cooked and soft. Let us cook joy! Your email address will not be published. Very Easy. Because Malabar tamarind and coconut milk make the curry mild and creamy. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe..Cook with Neethuz.Channel link https://www.you. Keep it aside. Add coconut paste and adjust the thickness with 1/2 cup water. cool the mixture and grind them to a fine paste. close and cook for another 5-10 mins in medium heat. Coconut - Coconut is a key ingredient in the recipe. Step 11 Add cleaned fish. keep aside until use. Great recipe. let it sit undisturbed on counter for at least 3-4 hours before serving for best results. Rinse the fish tamarind. In a bowl, add some water and a pinch of turmeric powder, squeeze calamansi to take the juice out then soak the fish fillets for 5 minutes. Heat the pot in a medium flame and cover the lid of the pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves (if . 2.saute in low-medium flame until the coconut turns gradually to reddish colour. Kudampuli(cocum)-2 or 3 pieces . Roughly chop the remaining shallots, garlic and ginger - these will be ground to a paste later. Grind together fresh grated coconut, chilli powder and turmeric powder to a fine paste. If you don't have fenugreek powder,add 2-3 fenugreek seeds while roasting the coconut. Keep up the good writing. Khandvi is a popular Gujarati Farsaan, Your email address will not be published. at some point. We tried this and it came out very nice. Remove the curry from heat and allow the Kerala fish curry to rest for at-least a couple of hours so the flavors mature. Heat grapeseed oil in a medium Dutch oven or other heavy pot over medium-high. We share step by step photos of recipes with short videos from our home kitchen. Share it! Im not sure how far it is true but let me tell you a secret, I follow it Comment it! Next, add the coconut milk - and bring to a boil. By clicking Accept All, you consent to the use of ALL the cookies. The fish is simmered in this mixture till thickened. Kerala fish curry recipe is a very delicious alternative to prepare for the next regular meal or a dinner party. 11. open to find the delicious varutharacha meen curry kerala style ready to be served. mix once. Hope you will try at home. Drain and keep aside. Curry leaves. this page. Put together ginger, garlic, onions, green chillies, salt, turmeric powder, red chilli powder in a mortar and pestle and grind or simply put all the ingredients in the mixer grinder and make a paste. depending upon the fish variety, the time taken to cook will vary. Khichdi or khichri is an Indian one-pot lentil and rice dish thats vegetarian, easy, How To Cook Aloo Gobi | Potatoes & Cauliflower In this fast-pacedworld, Im yet to find someone who doesntlike to eat healthy food! September 8, 2017. Tamarind Pulp. Add kudampuli along with the water mix, and salt to taste. Fish Curry with Coconut is ready. This tangy and spicy kudampuli fish curry is not only tasty but is very easy to make as well. We also use third-party cookies that help us analyze and understand how you use this website. 4. together add chopped garlic, chopped ginger and fry for few seconds. Heat a pan and add chilly powder. This will help the chatti to last longer. 7. further add turmeric powder, prepared masala and water (1.5-2 cups). If you want to stick to the most authentic version, you will be compelled to use an earthen vessel for cooking the sh. This fish curry is so tempting and will sure let you know once I prepare it, Your email address will not be published. crackle mustard seeds and add a pinch of fenugreek seeds. Hello Friends Welcome To Aadhiruchees Cook House. 6. Recipe: Kerala-style fish curry - meen kari . Step 5 Add curry leaves and saute it for a minutes. I want to encourage that you continue your great posts, . Curry leaves -1 sprig. Check out the Fish Recipes. Dissolve required amount . Cover and bring the curry to one boil. Sattu Ka Chilla Recipe - Sattu Flour Dosa Recipe. . Add in the soaked kudampuli along with the water. 8. next is the important ingredient of this curry kudampuli/Malabar fish tamarind. Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. Add water, salt, close the lid and set the flame at high. If you prefer a fish curry with some gravy, add to cup of water. Heat a pan (preferably in 'Kalchatti' an Earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) Set aside. This dal has whole black lentils simmered and prepared with butter and cream on low heat for that unique flavor. After a couple minutes, gently flip the fish. Scrape the drumsticks using a knife, to remove the outer dark green layer. Heat coconut oil in a pan. keep aside until use. 4. We cherished this curry with a plate of Kerala boiled rice. Cook it for just a minute, 20. gently drop the clean fish pieces. The curry tastes best the second or third day, as all seasoning gets absorbed and the gravy thickens. Grind together all the ingredients (Grated coconut, Chilli powder, Coriander powder, Turmeric powder) until it make a smooth paste. Heat 2 - 2.5 tbsp coconut oil in a claypot/meen chatti or a deep pan at medium heat and splutter the mustard seeds. Finally something about fishing rod roof rack. Put salt as needed and also 1/4 spoon turmeric and cook the same, until you here 5-6 whistles. Onces raw smell leaves. Heat oil in a pan/clay pot, splutter mustard seed and add curry leaves and fenugreek seeds. Over the past few years, Ive been on a mission to find and create recipes that I can make from scratch. Cover with a lid and cook the fish pieces at medium-low heat for around 15 mts gently swirling the pan in between. If using coconut milk, replace water with thin coconut milk. Dear Jinoo, Only wanna tell that this is extremely helpful, Thanks for taking your time to write this. Here are more details about our affiliate disclosure, Yummy Irish Fish Cakes With Tartare-Style Sauce, Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe, Puthi Mach Fried (Whole Fish Fry) Small Fresh Water Fish in Tangy Fish Stew, Best Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol, Best Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe (4 Variations), How To Cook Rich And Creamy Restaurant Style Dal Makhani, How To Make Easy And Delicious Sambhar Recipe, Indian-Style Simple Fried Chicken Drumsticks With Video| Easy Indian Chicken Fry Recipe In Curd, How to Prepare Bhoger Khichdi in Assamese Style, How To Cook Aloo Gobi | Potatoes & Cauliflower, Khandvi Recipe | Besan Ki Khandvi Recipe | Gujarati Khandvi Recipe, 2 green chillies, slit (optional- if you like it spicy), 2 tsp red chilli powder (use more for a spicy curry), 3 pieces Kokum (kodampuli) malabar tamarind. 1/4 spoon of Turmeric powder. some of the fish recipes : simple fish fry, fish curry with coconut, fish roast, fish curry restaurant style. I later added some paprika for more red color, and salt and water is also added. Amazing blog layout here. once cooked, drain the water using a drainer and set aside the Cooked Tapioca/Kappa. Dont worry your fish will still taste yummy. Add in the mustard seeds, curry leaves and fenugreek seeds. While the fish pieces are left to marinate, roughly chop the tomatoes and slit the Serrano pepper length-wise. When done, top with more curry leaves and little coconut oil. Serve after 5 minute. Add chopped shallots,fenugreek seeds (3-4) and curry leaves.Saute for till golden brown color. I was introduced to this fish preparation by my neighbours who hailed from Kerala. Clean thoroughly and cut into nice fillets of " or so. when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.3. 2. Heat coconut oil in a pan. Add fish pieces to it and fry for few minutes. Singhada is known locally as Guizza, Guizza ayer, Auri, Ari, Pogal, and Seenghala, among other names. Add prepared masala, water, salt, tamarind water. I have been Cooking this fish curry every week. Your email address will not be published. Once it starts to boil, simmer the contents for about 15-20 minutes. Switch off the flame and let it covered and rest for 15-20 minutes. In a pan mix the above 2 pastes, green chillies, soaked gamboge (Kudampulli) and 2 1/2 cups of water. Cover and let it boil. Fish cooked with spices In coconut milk and Flavoured with Cambodge (Kudampuli). I will make sure to bookmark your blog and may come back Thai Inspired-spicy Tuna Fish Curry Cooked in Coconut Milk. Once you feel that the paste is cooked well, add in half a cup of water. Traditional Kerala style Ready to eat Fish curry. In this recipe, I have used Roghu fish. Now, add the freshly grated coconut and mix everything together. I asked the recipe to the chef and he was kind enough to share it. Add some pepper corns and onion into a mixer. 8. Paneer Butter Masala recipe | Paneer Makhani | Paneer Recipes | paneer masala gravy, Chicken clear soup ~ Remedy for Cold and cough, Kurkuri Bhindi Recipe | Okra fry | Vendakka varuval, Chicken Salna recipe for parotta, biryani, and idli dosa | Simple Chicken curry for chapathi, Mushroom masala recipe | simple and easy mushroom Curry recipe, How to cook Mushroom Biryani perfectly | Perfect non-sticky Muslim style biryani, Sakkarai Pongal recipe temple style | Sweet pongal in pressure cooker, 4 tasty Potato side dish recipes for rice Potato poriyal recipe. You can add more water to make the gravy of your desired consistency. Soak the Kodampuli (Kokum) in a cup of warm water for 5 minutes. When aunty used to make it we used to relish eating it and could never stop at one serving. Peel and wash the tapioca well. The word ney comes from the Sanskrit for waterfall. It is called Ney-meen in North Kerala, whereas it is known as Ayakoora in South Kerala. Cover and cook over medium low heat until the fish pieces are just cooked through. I can say that with experience. masala is ready! Add cocum and salt. The quantity and type of chilli powder is of your choice, kashimiri chilli gives better colour. Add the smooth ground paste and stir well for 2-3 minutes on medium heat. Coconut milk in other hands which adds a creamy texture to the recipe. A hard core Keralite if you may say so!! Fry chopped garlic, chopped ginger, green chillies, small onions, and curry leaves until onions turn brown. Couldnt find kappa else wouldve have it with that. Enough of my rant right. Add fish pieces into it and some more curry leaves, when the whole curry starts boiling, reduce heat and cook covered for 12 - 15 mins. Add curry leaves and saute it for a minutes, 9. Take tamarind in a bowl and cover with little water. Put some coriander powder and cook for 2-3 minutes. Your email address will not be published. Love the recipe. 13. 4. 1/2 kg fish, cut into chunks ; 4 tbsp coconut oil; Thai Green Fish Curry Mongolian Kitchen. Coat them well with the curry sauce. mix well. Click here for instructions on how to enable JavaScript in your browser. Course:Main CourseCuisine: SouthIndian (Kerala)/Indian, Prep Time:5minutesCook Time:10minutesTotal Time:15minutes, Serving: 4 servingsAuthorRanjeeta Nath Ghai, Recipe Name: Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]. cook for 5-10 minutes in medium heat. Serve with rice. 1/2 spoon of Fennel seeds. Add in the mustard seeds, curry leaves and fenugreek seeds. Also add in the fish to the pan. Step 7 Add Coriander powder. Marinate for 10 minutes. Taste-check the gravy, if it tastes very sour, remove one or two kudampuli pieces. When done, top with more curry leaves and little coconut oil. Let the mustard seeds crackle. Mix well. add more curry leaves for flavour. finally add the fish pieces. Add cumin and allow to splutter. this is because the smoky flavour in it will be gone in that process. Add the onion and cook until soft. Squeeze it and strain it. I make this Sambhar with Toor and masoor daal, and consume it with rice for the main meal of the day. Add 1 to 2 cups of water along with kudampuli pieces. Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. A toddy-shop favorite, the spicy red curry goes well with mashed tapioca or rice. mix well. Fish (King Fish or any firm fish cubed with bones) - 1 kg, Kashmiri chilli powder - 4 to 6 Tablespoons, Shallots(Kunjulli) - few to a handful, as per your choic. Stir-fry for a couple minutes and then add the spices. Remove the pan from heat and let the curry rest for 2-3 hours for the flavors to mature. Remove the curry from heat and allow the Kerala fish curry to rest for at-least a couple of hours so the flavors mature.
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