NON-VEG
Traditional Kerala Fish Gravy
Prep Time | 10 Minutes |
Cook Time | 25 Minutes |
Servings |
People
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Ingredients
- 1/2 Kg fish (Any Fish of your choice)
- Himalayan Pink Salt (To taste)
- 1 tsp fenugreek seeds
- 2 tsp corn flour
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1 tsp chilli powder
- coconut milk (Of half a coconut)
- 3-4 segments Kudam Puli (Soaked in water)
- 1 diced tomato
- 2-3 slit green chillies
- 2 tbsp Chopped ginger and garlic
- 5-6 chopped shallots
Ingredients
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Instructions
- In a pot, heat some coconut oil, and add in the fenugreek and a few curry leaves too, if you wish.
- Then add the shallots, salt and turmeric and saute till pinkish. Next add the ginger, garlic and chillies. Lower the flame and add the diced tomatoes.
- Now add in the chilli powder, coriander powder and the kudam puli. Preserve the water which the Kudam Puli was soaked in as you will be adding it in later.
- You can now add in the fish. Stir in gently as you do not want to break the pieces. Add in the coconut milk. To prevent it from curdling, make a paste with a little corn flour and water and add it to the mixture. This will stabilize the gravy.
- Finally, add the water which the Kudam puli was soaked in, and let the concoction boil together for five minutes, or till the fish is cooked.
- As a final touch, add some more coconut oil, and a few curry leaves and coriander leaves. Close and cook for a few minutes to let the flavour infuse into the gravy.
- Take it off the flame and enjoy with Kappa Kizhangu or Steamed Brown Rice.