Friday, February 18, 2011

Kerala Style fish curry

kerala fish curry


Preparation time : 20 minutes
Cooking time: 20 minutes
Serves : 4 to 5


Ingredients :
  • 1 lb. catfish
  • 2 medium sized onions
  • 1 large tomato
  • 1 tsp mustard seeds
  • 1/2 tsp Fenugreek seeds ( methi)
  • 3/4 cup grated coconut
  • 1 tbsp coriander seeds
  • 4-5 curry leaves
  • 2 tsp red chili powder
  • 2 green chilies
  • 2 tsp turmeric powder
  • 1 tbsp curd
  • Salt, to taste
  • Oil, as required

Preparation :
  • Wash the fish thoroughly, cut into 2" cubes. Keep aside
  • Heat a medium sized skillet , add grated coconut in it and dry- fry (ie without using oil)the coconut to golden brown in a very low flame. Make sure not to over fry the coconut by continuously stirring with a spatula. Keep aside.
  • In a same way, dry-fry the coriander seeds .Once smell starts to come out , remove and keep aside.
  • Add the fried coconut and coriander seeds in a blender, add 1/4 cup of water and make it to a fine paste.Keep aside.
  • Heat oil in a non-stick skillet , add mustard seeds, once it starts to sputter, add the fenugreek seeds. When you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves , green chilies and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes. 
  • In  a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chili powder.Add 1 tbsp water and mix well.
  • Now add this mixture in the curry  and fry well. 
  • Then add a cup of water ,when it starts to simmer add the fish pieces in the curry and let it cook on medium heat for 5 minutes. Add salt, according to your taste.
  • Once the fish is half cooked, add the paste of fried coconut and coriander seeds, prepared earlier, in the curry and cook till the fish is fully done.
  • Serve hot with rice. 
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