Kerala fish can prepare in many ways. Here you can try a traditional fish curry recipe without coconut milk. This dish always calls toddy shop fish curry.
Fish is a good source of nutrition contents like omega-3 fatty acids. Proteins, minerals, and vitamins. Kerala fish curry meen curry prepare in an open mouth. Earthenware pot for better taste. It can be prepared by adding, coconut of without using coconut.
Ingredients Fish Curry
Fish (any) – 1/2 kg
Kashmiri chili powder – 1/2 tablespoon
Turmeric powder – 1 pinch
Brindle berry/kukumstar – 3 pieces
Ginger – 1 inch piece
Garlic – 6 cloves
Shallot – 6 nos
Curry leaves – 1 spring
Feng reek seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Coconut oil – 2 1/2 teaspoon
Salt -to taste
Clean the fish and keep aside.
Soak brindle berry in 2 cup of hot water with little salt added in it.
Chop shallot ginger and garlic finely.
kashmiri chili powder, normal chili powder and turmeric powder should be made as a paste adding little water.
Heat 2 tablespoon coconut oil in a cooking pan put mustard and fenugreek seeds. it splutters, to this add finely chopped shallot ginger and garlic and stir well.
It becomes golden brown, reduce the flame and put chili and turmeric powder paste in to it. stir it well in a very low heat for few minutes.
Add socked brindle berry and water to the pan and allow to boil.
it boils put fish and salt to taste.
Reduce the flame and cook do. it is done add curry leaves and 1/2 tablespoon coconut oil and remove from the flame 1 minute.
Kerala fish curry is ready. let the curry remains is the cooking pan for a few hours, allowing all the spices to steep into the fish.
Remember to spoon the brindle berry pieces out after few hours.