Kerela Meen Curry

Ingredients list for Kerela Meen Curry

• 450 grams King Fish cut into 1 inch pieces
• 1/2 teaspoon Coconut Powder
• 1 teaspoon Ginger-garlic paste
• to taste Salt
• 2 tablespoons Lemon juice
• 4 tablespoons Oil
• 5-6 Black peppercorns
• 1 tablespoon Coriander seeds
• 15-20 Curry leaves
• 2 Green chillies broken into 2
• 2 Dried red chillies broken into 2
• 4-5 cloves Garlic crushed
• 2 inch piece Ginger roughly chopped
• 1 medium Onion chopped
• 7-8 Shallots halved
• 1/2 cup Coconut powder
• 2 tablespoons Tamarind pulp

Method

1. Place the fish pieces in a bowl, add turmeric powder, ginger-garlic paste, salt and lemon juice and mix. Keep it in the refrigerator for about fifteen minutes to marinate.
2. Heat two tablespoons oil in a non stick pan. Add peppercorns, coriander seeds, curry leaves, green chillies, red chillies, garlic, ginger and onion and sauté for two minutes.
3. Add the shallots and continue sauté till fragrant. Set aside to cool and then grind to a smooth paste with a little water.
4. Heat one tablespoon oil in the same pan, add the ground paste and sauté for two minutes. Add two cups of water and simmer on medium heat.
5. Heat one tablespoon oil in another non stick pan and sauté the fish pieces, turning sides a few times, till lightly browned.
6. Add the fish pieces to the gravy and cook for two minutes. Mix coconut powder in a little water and add to the gravy.
7. Add the tamarind pulp and salt and mix. Cover and cook till the fish is done. Serve hot with boiled rice.