Kerala Fish Curry from India
1/2 kg. Fish, cleaned and cut (sardines, mackerels or pomfret)
1 tbsp. oil
1 tsp. mustard seeds
1/4 tsp. fenugreek seeds
1/2 tsp. turmeric powder
1/4 cup. Shallots or onions ground to a paste
1/2 tsp. chilli powder
1 tsp. coriander powder
2 tsp. tamarind pulp, mixed in water to form a thick gravy
A few curry leaves
1 tsp. finely chopped ginger
6 green chillies, slit at the ends
Salt to taste
Water as required
Yield: 6 Servings
Heat oil and fry mustard and fenugreek seeds. Sauté turmeric and shallot/onion paste till the oil separates.
Add a little water to the chilli and coriander powders to make a thick gravy. Pour the gravy into the seasoned ingredients and sauté till it is well seasoned.
Add all the other ingredients except fish pieces and bring it to boil.
Add the fish pieces one by one.
Close the lid and allow the curry to simmer on slow heat till the gravy thickens.
Remove from heat. Serve hot.
Recipe by: Mrs. K. M. Mathew
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