. Kerala Fish Curry

A judicious compiling of ginger, green chillies, turmeric, curry leaves, black tamarind and fish with thanipal (first extract of coconut). It is mild hot & reddish yellow in colour.

No of portions 4
Ingredients                              
1.  Fish cubes                           

2.  Coconut oil                         

3.  Onion - slices                      

4.  Garlic                                  

5.  Ginger – juliennes                
6.  Green chilli                          

7.  Red chilli powder                

8.  Coriander powder               

9.  Turmeric powder                

10.Black Tamarind (garcinia)    

11.Coconut milk                      

12.Mustard seeds                    

13.Shallots                               

14.Whole red chilli                   

15.Curry leaves                        

16.Water                                 

17.Salt 

Qty

400 gm

25   ml

100 gm

25   gm

10   gm

5      no

10   gm

5     gm

3     gm

5      no

150 ml

5     gm

50   gm

2      no

1     sprig

250 ml

to taste

 Method

1. Heat oil sauté onion, ginger, garlic and green chilli, when the onions are translucent add

    the dry spices, water and black tamarind.

2. Add the fish and sufficient salt, allow to cook fully.

3. Finish with coconut milk and remove from fire.

4. To make the tempering, heat some oil, crackle mustard seeds, add curry leaves, red chilli

    and sliced shallots and pour over the prepared fish curry. Serve hot.