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Sunday, July 29, 2012

Kerala Fish Curry

              There are many varieties of fish curries in Kerala..Every household must be sticking to one of its recipe..& its a common dish during lunch time in goes well with rice(all types of rice), chappathis, dosa, appam, paratha, idiappam, puttu(steam cake), kappa(tapioca), bread & many south indian rotis..
I tried many fish curries till now..but none came up this delicious till now...
This was a real treat to our taste buds...!!!


1.Fish-1/2 kg
2.Onion-1 (medium)(sliced)
3.Shallots(cheriya ulli)-10(sliced)
4.Green chilly-2(slit into half)
5.Garlic-10 to 15(chopped)
6.Ginger-1 tsp(chopped)

7.Coriander powder-1 tbsp
8.Chilly powder-1 tsp
9.Turmeric powder-1/2 tsp
10.Dry Red chilly(vattal mulaku)-1
11.Mustard seeds(kaduku)-1/2 tsp
12.Fenugreek seeds(uluva)-1/4 tsp
13.Tamarind pulp
14.Curry leaves
17.Milk-2 tbsp(coconut milk or cows milk would do)


~Heat oil in a large kadai(chatti), add mustard seeds & wait till it pops.
~Add fenugreek seeds & stir for 1 min till color changes.

~Add red chilly(broken into 2) & curry leaves & stir.
~Add ginger & garlic & saute 2 or 3 mins ..

~Add onion, shallots, green chillies, salt & saute till color change.
~Meanwhile, blend items 7,8 & 9 with 1/2 cup water & keep aside
~Add tomato to onions & cook till smashy.
~Add the blended mix to this & cook for 2 mins with low flame.
~Now add 1 cup water & tamarind pulp as required & boil with high flame..
~Add cleaned fish with little curry leaves & lower the flame.
~Cook for 10 mins & add milk &1/2 tsp maida(flour) & 1/2 tsp cornflour(optional)..2 make it thicker..(any 1 would do..)
~Cook for another 10 mins in low flame with lid(shake the whole kadai in between...2 avoid sticking)..

~Dont hit the might break..(carefulll)

Spicy fish curry ready...!!! 

The next time i prepared..i added of more of gravy(water).. 

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