This recipe is from the North side of Kerala called the Malabar region. The blend of the spices and the tanginess from the tomatoes and tamarind pulp, gel well with the juices from the fish pieces. I used pomfret to make this recipe. But the best fish to make this curry is the Pearl Spot Fish or locally called Karimeen.
Ingredients:
Black Pomfret: 500 g
Shallots: 1 cup
Garlic: 15 cloves
Green chillies: 2
Tomato: 2 medium size, chopped
Coconut: 3/4 cup, grated
Coriander powder: 1 Tbsp
Kashmir dry red chillies : 5 , whole
Turmeric powder: 1/2 tsp
Tamarind pulp: 1 Tbsp
Salt to taste
Water: 1 cup
For the seasoning:
Dry red chillies: 3-4 whole
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Coconut oil: 3-4 tbsp
Method:
1. Clean and wash the fish. Cut the fish into curry cut pieces. Apply a little salt and turmeric powder.
2. Grind the grated coconut and the kashmir dry chillies to a smooth paste.
3. Grind together shallots garlic, tomatoes and green chillies, to a fine paste.
4. In a kadai heat 1 tbsp of oil, add the coconut paste and stir fry till you get the smell of coconut oil or the oil starts to bubble at the sides.
5. Add the coriander powder and turmeric and mix well, till you get the aroma of coconut oil. Take off from fire and keep aside.
6. Heat the remaining oil in an earthen uruli, when hot add the mustard seeds, once they stop spluttering, add the curry leaves and dry chillies. Just stir till the curry leaves are crisp.
7. Add the tomato- shallot paste, stir till the paste changes its color, turns lightly brown.
8. Add the fried coconut mixture and the tamarind pulp, mix well. Add water and mix well, cover and cook for 4-5 minutes till the masala is bubbling strong so all the masalas are cooked well and give out their flavors.
9. Add the pieces of fish one by one slowly, do not stir, keep the flame low. Hold the sides of the earthen with a kitchen napkin, and give it a good swirl. Cook for 3-4 minutes, open, check the seasoning.
10. Turn off the stove, transfer slowly to a serving bowl.
11. Serve hot with red boiled rice or chapatis.
Ingredients:
Black Pomfret: 500 g
Shallots: 1 cup
Garlic: 15 cloves
Green chillies: 2
Tomato: 2 medium size, chopped
Coconut: 3/4 cup, grated
Coriander powder: 1 Tbsp
Kashmir dry red chillies : 5 , whole
Turmeric powder: 1/2 tsp
Tamarind pulp: 1 Tbsp
Salt to taste
Water: 1 cup
For the seasoning:
Dry red chillies: 3-4 whole
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Coconut oil: 3-4 tbsp
Method:
1. Clean and wash the fish. Cut the fish into curry cut pieces. Apply a little salt and turmeric powder.
2. Grind the grated coconut and the kashmir dry chillies to a smooth paste.
3. Grind together shallots garlic, tomatoes and green chillies, to a fine paste.
4. In a kadai heat 1 tbsp of oil, add the coconut paste and stir fry till you get the smell of coconut oil or the oil starts to bubble at the sides.
5. Add the coriander powder and turmeric and mix well, till you get the aroma of coconut oil. Take off from fire and keep aside.
6. Heat the remaining oil in an earthen uruli, when hot add the mustard seeds, once they stop spluttering, add the curry leaves and dry chillies. Just stir till the curry leaves are crisp.
7. Add the tomato- shallot paste, stir till the paste changes its color, turns lightly brown.
8. Add the fried coconut mixture and the tamarind pulp, mix well. Add water and mix well, cover and cook for 4-5 minutes till the masala is bubbling strong so all the masalas are cooked well and give out their flavors.
9. Add the pieces of fish one by one slowly, do not stir, keep the flame low. Hold the sides of the earthen with a kitchen napkin, and give it a good swirl. Cook for 3-4 minutes, open, check the seasoning.
10. Turn off the stove, transfer slowly to a serving bowl.
11. Serve hot with red boiled rice or chapatis.
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