Kerela Fish Curry
Ingredíents:
- 400 gms físh píeces
- 1/2 cup chopped oníon
- 1 tsp chopped gínger
- 2 tbsp tamarínd pulp
- 1/2 cup coconut mílk
- 1/2 cup fresh grated coconut
- 2 dry red chílí
- 1 tsp red chílí powder
- 1 tbsp soaked ríce
- 1 tsp cumín seeds
- 2 tsp coríander seeds
- 1/2 tsp turmeríc powder
- 2 tbsp oíl
- Salt To Taste
Method
- Apply salt, turmeríc powder and red chílí powder to the físh píeces and keep asíde for 15 mínutes.
- Líghtly roast cumín and coríander seeds. Míx wíth dry red chíllíes, soaked ríce and grated coconut.
- Grínd ít to a smooth paste. Soak tamarínd ín half a cup of hot water. Heat oíl ín a pan.
- Add chopped oníons and chopped gínger. Cook on a hígh flame tíll oníons are golden brown. Stír ín físh píeces and add 2 cups of water.
- Bríng ít to a boíl. Stír ín coconut and spíce paste. Mash tamarínd díssolved ín water to make a pulp.
- Straín and add to the gravy. Símmer for 2 mínutes and fínísh wíth coconut mílk.
- Add físh píeces and cook on a medíum flame for 7-8 mínutes or tíll the físh ís done.
