FISH CURRY RECIPE INGREDIENTS
* Onion, slashed - - 1
* Garlic, stripped - - 4-6 cloves
* Gingerroot, stripped and meagerly cut - - 1 1-inch piece
* Chile peppers, slashed - - 1-6
* Tamarind mash - - 2-3 tablespoons
* Warm water - - 1 1/2 cups
* Oil - - 3-4 tablespoons
* Mustard seeds - - 1 tablespoon
* Ground coriander - - 1 tablespoon
* Turmeric - - 2 teaspoons
* Fenugreek - - 1 teaspoon
* Curry leaves (discretionary) - - 4-6
* Salt and pepper - - to taste
* White fish, cut into reduced down pieces - - 2 pounds
* Coconut milk - - 1 1/2 cups
FISH CURRY RECIPE INSTRUCTIONS
1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and interaction until pureed yet at the same time somewhat stout. You might need to add a little water and work in clumps if utilizing a blender.
2. Blend the tamarind mash with the water and split it up with a fork or your hands to disintegrate. Strain the tamarind water and dispose of the mash.
3. Heat the oil in a huge pot, kadhai or wok over medium-high fire. Add the mustard seeds and sauté until they begin to pop. Add the dry flavors rapidly and mix just until they are consumed by the oil. Try not to permit the flavors to consume.
4. As soon as possible add the onion puree and curry leaves. Lessen hotness to low and cook until the fluid is diminished and the onions have lost their crude flavor, around 10-15 minutes.
5. Add the tamarind water, season with salt and pepper and stew another 10-15 minutes to merge the flavors and lessen the fluid a bit.
6. Mix in the fish and coconut milk and stew gradually another 5-10 minutes until the fish is cooked through. Change preparing and present with basmati rice.
Varieties
* Fish curries in Kerala regularly use kudam puli (otherwise called kodampuli, kodum puli, kukum star or dark tamarind) as a souring specialist. This formula involves customary tamarind as a substitute. A few plans call for lemon squeeze or even vinegar.
* Kerala curry is great with a wide assortment of fish. Utilize whatever is accessible to you.
* Add 1/4 cup ground coconut with the tamarind water.
* Add 1 cup hacked tomatoes assuming you like.
* The dish is typically served very zesty. Differ the quantity of chilies as indicated by your taste.
* Add 1-2 tablespoons of paprika alongside different flavors.
* A few plans wipe out the coconut milk yet use coconut oil to sauté the onion puree and flavors.
Cool. Partake in the Kerala Fish Curry plans !!!
Kerala Fish Curry Video :
