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Fish Curry (Salt Water Fish)

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Ingredients of Fish Curry

  • Fish     - 1 lb.
  • Onion   - 1/4, cut into small pieces.
  • Garlic       - 5-6 cloves, finely chopped.
  • Ginger       - 1", finely chopped.
  • Green Chili - 3, cut into half (long).
  • Shallot     - 1 big, cut into small pieces.
  • Tomato       - 1 big, cut into small pieces.
  • Tomato Puree - 4 spoon.
  • Uluva Powder - 1 pinch.
  • Tamarind     - 1/3 spoon (use tamarind concentrate)
  • Salt         - as needed.
  • Curry leaves - optional.
  • Oil         - 3 spoon.
  • Mustard seed - 1/4 spoon.
  • Fish Masala - 4 spoon.

Preparation of Fish Curry

  1. Heat oil, fry mustard seeds, add onion, shallot, garlic, ginger, green chili, and curry leaves, and stir for a few minutes.
  2. Then add tomato, and tomato puree, stir, and then add uluva powder, salt, and fish Masala. (Use Kerala Fish Masala; if you dot have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chili powder, 1/4 turmeric powder, and 1 pinch more uluva powder.)
  3. Stir, and then add 1/2 cup of water and tamarind.
  4. When it boils, add the fish pieces, stir slowly, then cover it and cook on low-medium heat.
  5. Stir once a while until cooked (be careful not to break the fish pieces).

Note: To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. It will take away the smell and the bad taste of fish.

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