Fish Curry with Coconut

Here’s a simple curry any fish lover would vouch for.This very common dish was prepared during one of my recent visits to Kerala.The curry is as a result of the combined efforts of my mom who cleaned the fish, my sister who assembled the ingredients and helped me prepare the favourite and me who proceeded according to mom’s instructions.

We got ready with: (serves a family of four)

Kanambu Fish/Mullet (we used this) or any other medium sized fish cleaned and cut into chunks - 1/2 kg

Tamarind paste - 2 1/2 - 3 tbsp or fresh extract from a small lemon sized ball of tamarind.

Salt - to taste

To Grind to a smooth paste:

Freshly grated coconut - 1 cup, heaped

Chilly powder - 1 tbsp

Coriander powder/malli podi- 2 tsps

Pepper powder - 1/2 tsp

Jeera powder - 1/2 tsp
Turmeric powder - 1/2 tsp

Garlic - 4 cloves

Shallots/small onions - 4 (to grind) + 2 (to season)

To Season: 

Coconut oil - 2 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds/uluva - 1/2 tsp
Shallots- 2 (reserved from above list)- minced fine
Green chilles-2 - slit lengthwise until 3/4th (do not split/separate fully)
Curry leaves - 1 sprig

How we made it:

1. Grind coconut, chilly, coriander and pepper powders, garlic, shallots, turmeric and jeera to a smooth paste with some added water.

2. Heat oil and crackle mustard seeds. Fry fenugreek for a 2-3 seconds and caremelize minced shallots. Throw in the green chilles and curry leaves.

3. Add the ground paste, tamarind and salt. Half a cup water may be added at this stage if gravy is too thick. Simmer for 3-5 minutes.

4. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins. Make sure the curry doesn't have any raw smell of the ground paste and the fish is cooked soft.

5. Serve hot with rice. The curry tastes better the next day. If you add a little extra tamarind, chilly powder and salt and make a stronger curry, it stays well outside refrigeration. I do likewise.

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