Fish Curry (North Kerala Style)
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| Ingredients: | | |
| Big Sardines (or any other fish) | - | 20 |
Coriander powder | - | 2 dsp |
| Red dry chillies | - | 24 | | Small onions | - | 1
cup | | Ginger 1" piece | - | 1 | | Chopped
green tomatoes | - | 2 cups | | Fenugreek | - | -
12 | | Turmeric | - | 1 piece | | Green
chillies | - | 8 | | Curry leaves | - | 2
sprigs | | Coconut oil | - | 4 oz | | Mustard | - | 1/4
tsp | | Salt | | | | Method:
Grind coriander, fenugreek, 20 dry chillies and turmeric to a fine paste. Crush
the ginger, green chillies, onions and the curry leaves and mix with 1 oz of oil.
Dilute the masala in 11/2 cups of water and put the crushed
ingredients, cleaned fish and tomatoes in it. Season with salt and boil. Allow
it to simmer on a slow fire till the curry thickens. Heat the oil, fry the mustard
and 4 chillies left over breaking them into bits and pour into the curry. Remove
from fire and mix properly by tilting the vessel. If the curry is not sour enough
with the tomatoes, you can put one or 2 pieces of fish tamarind while boiling.
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