Kerala Shredded Fish (Fish Thoren) from India
2 cups fish cleaned and cooked with a little turmeric, salt and fish tamarind (Remove bones, shred and break into small fragments) You can use vinegar instead of fish tamarind.
1/4 cup stock in which the fish is cooked.
1 green chilli
3 garlic cloves
1 small piece ginger
½ cup grated coconut
¼ cup oil
½ tsp. mustard seeds
2 tsp. rice
1/2 cup finely chopped shallots/onions
2 red chillies cut into two
A few curry leaves
Salt to taste
Yield: 6 Servings
Grind together chilli, garlic, ginger and grated coconut to a coarse paste.
In a skillet (earthenware skillet preferred if available), sprinkle the stock over the shredded fish. Cook it on medium heat. When it boils, make a hole in the center of the skillet, put the ground masala in the hole and cover it with the fish. Close the lid. Put the skillet back to the heat. When the fish steams, stir it gently with the handle of a ladle being careful not to mash the fish. Remove it from the heat.
Fry mustard and rice in hot oil. Sauté the shallot/onion till it is light brown in color. Add red chillies and curry leaves. When it is well seasoned, stir in the prepared fish. Add salt to taste. When all the water is absorbed and the curry becomes dry, remove from fire. Serve hot.
Note: Shrimp, lobsters and mussels also can be prepared in the same way.
(Based on a recipe by Mrs. K. M. Mathew)
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