Kerala style King fish curry without coconut
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| Kerala fish curry |
Amma (mom) just can not live without fish .When i was a kid i used to hate fish as she used to cook fish,every single day. Now its my kids turn,they like only fried fish ... Amma ( mom )is a excellent cook, has got so many konkanis as well as typical Kerala style fish recipes as she hails from a small town called kannur,Kerala.Today i am here with an authentic kerala fish curry without
coconut.I like it so much as it is quick and easy to make and my kids love it too as it is not like our usual coconut based curry.This is dish is perfectly balanced with the right amount of spices.In this i have used some kokum to give it that extra punch to the gravy though amma never used kokum/ birinda in her recipe but one of my friend told me her version, so i tried this dish with both kokum/ birinda and tamarind.I have prepared this dish in a earthen pot/matthi kulle which really enhances the taste and the flavour of this dish.
Ingredients- 1/2 kg Salmon/ king fish
- 2 Onion ( chopped )
- 1 heaped tbsp Chilly powder
- 2tsp Ginger- ( finely chopped )
- 5-6 Garlic cloves - ( roughly crushed )
- 2 Green chilly - ( chopped )
- 1 Tamarind - marble sized ball
- 4-5 Kokum
- 1 spring Curry leaves
- 1/2tsp Turmeric powder
- 2 tsp Coriander powder
- Salt to taste
- 2 - 3tsp Coconut oil
- Soak tamarind and Kokum in warm water separately in 1/2 cup of waterfor 10 mins.
- Now squeeze all the pulp from the tamarind and discard the residue.
- Marinate the fish with turmeric powder,salt, onion,ginger and garlic for 30 Min
- Heat heavy bottom kadai / pot with 3tsp of oil.
- Add red chilly powder, coriander powder , curry leaves and pour the tamarind pulp and soaked kokum along with water and boil.
- Now gently drop the marinated fish into the gravy along with the marinade .
- Mix it well with the gravy and cook on medium low flame till done.
- Serve hot with red boiled rice.
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| Kerala fish curry |
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