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Main Ingredients | Pomfret, Red chilli powder |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Kerala Fish Curry
- 450 grams Pomfret , cut into darnes
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 2 Dried red chillies
- 3-4 tablespoons Fresh coconut , scraped
- 1 tablespoon Rice , soaked
- 2-3 tablespoons Coconut oil
- 1 teaspoon Ginger , chopped
- 1 medium Onion , finely chopped
- 1 teaspoon Tamarind pulp
- 2 tablespoons Coconut milk
Method
- Take pomfret darnes in a large bowl, add red chilli powder, turmeric powder and salt and mix well. Keep aside to marinate.
- Heat a non-stick pan, add cumin seeds and coriander seeds and dry roast till fragrant. Cool and transfer into a mixer jar.
- Add dried red chillies, coconut, soaked rice and some water and grind to a smooth paste.
- Heat coconut oil in a deep non-stick pan, add ginger and onions and sauté till onions turn light golden in colour.
- Add the ground paste, salt and 2 cups of water and mix well. Let the mixture come to a boil.
- Add the marinated fish pieces, a little salt and tamarind pulp, mix well and simmer for 4-5 minutes.
- Add coconut milk, mix and bring to a boil. Turn the heat off.
- Transfer into a serving bowl serve hot with steamed rice.
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