KERALA FISH CURRY

INGREDIENTS :

Fish                       -    500  gms

Grated coconut   -     2  cups

Small onion         -     5

Green chillies     -  4

Tomato, big      - 1

Chopped ginger   -   1/2 tsp, 

Turmeric powder -  1/4 tsp

Chilly powder        - 1 tsp

Fenugreek powder -1/4 tsp

Tamarind               - a  lemon - sized

Coconut oil               -   1  tbsp

Curry leaves

Salt

*  coconut oil can be substituted by any other cooking oil .

PREPARATION :

                             Cut and clean the fish with salt and water. Soak the tamarind in a glass of water. Grind the coconut, 4- small onions, 1- green chilly, turmeric, fenugreek, and chilly powders into a fine paste, by adding 1/2 a glass of water. Pour the mixture into a cooking vessel, add the strained tamarind pulp, chopped tomatoes and green chillies. Allow this to boil. Now add  the fish one by one , slowly into the curry. Add salt. Cook it for about 10 mins, covered with a lid, under low flame. Heat oil in another frying pan, fry the remaining chopped small onions till golden brown and add the curry leaves. Pour this into the cooked gravy and remove from fire. Serve hot with rice.

ALEPPEY FISH CURRY

INGREDIENTS: 

Fish -500 gms

Small onion - 8

Red chilly powder -2 teaspoons

Coriander powder -1 teaspoon

Turmeric powder -1/4 teaspoon

Fenugreek (methi) powder -1/4 teaspoon

Tamarind - the size of a lemon

Red chilly - 3

Oil -3 table spoons

Salt to taste

Curry leaves

PREPARATION :

Clean the fish with salt and water.Grind the small onions ,chilly, coriander,turmeric, fenugreek and tamarind into a fine paste without adding much water.Now heat oil in a pan ,add the red chillies and curry leaves into it and fry it.Add the ground mixture and cook it till the oil seperates from the mixture.Now add 2 glasses of water and bring it to boil.The curry is ready for the fish to be added. Add the fish to it, add salt and cook it for 10 minutes in low flame , covered with a lid. Once the fish is cooked add some curry leaves and remove from fire. Serve hot with steaming rice .