This is a deliciously yummy fish curry from Kerala. The fish used here is 'Karimeen' or Pearlspot which is an exotic fish on the western coast of India, more so in Kerala.
This mappas gravy is rich in flavour though mildly spiced as the coconut milk tones down the spiciness as it provides a creamy texture to the gravy.
Ingredients:
Karimeen: 1 kg
Coconut milk: 3 cups, (thick)
Shallots: 1 and 1/2 cup finely sliced
Garlic paste: m1 tbsp
Ginger paste: 2 tbsp
Green chilli: 4, slit
Tomato: 2 big, finely chopped
Turmeric powder: 3/4 tsp
Curry leaves: 1 sprig
Coconut oil for frying
For the masala:
Red chilli powder: 1 tbsp
Black pepper powder: 1 tsp
Turmeric powder: 1/2 tsp
Vinegar(malt):
Salt to taste
Masala paste:
Cashew nuts: 15 full
Cinnamon: 2 inch piece
Cloves: 5
Green cardamom: 3
For garnishing:
Coriander leaves: 2 tbsp finely chopped
Fried curry leaves
Method:
1. Clean and wash the fish, pat dry. In a bowl mix together red chilli, turmeric and pepper powders along with the vinegar to a smooth paste. Marinate the fish with this masala, smear them well, in the slits and the head parts. Here I have used the whole fish as they were medium size. Keep aside for an hour(can keep it longer if there is time).
2. Grind to a fine paste cardamom, cinnamon, cloves and cashew nuts together with 2-3 tbsp of water.
3. In a flap pan, heat the coconut oil, add the marinated fishes and shallow fry them till golden in color. Place the on a kitchen napkin so the extra oil is taken off. Repeat till all the fish are fried.
4. In an earthen pan pour the oil used for shallow frying, add the finely sliced shallota and curry leaves, saute till they are golden. Add the ginger garlic pastes and stir fry till the raw smell goes.
5. Add the green chilli, salt and the tomatoes and fry till the tomatoes are soft. Add the ground masala along with the water used to wash the jar. Mix well. Close and cook on medium flame for 3 minutes.
6. Add a cup of the coconut milk and mix and check the seasoning. When it begins to boil add the fried fishes and swirl the pan do not use the spoon as the fish will break. Close and cook for 2-3 minutes.
7. Add the remaining coconut milk and swirl and keep on medien flame for 1-2 minutes. Put off the fire and let the gravy settle by leaving it for 5 minutes.
8. Transfer to a serving dish and garnish with fried curry leaves abd finely chopped coriander leaves.
9. Serve hot with Vellayappam, Idiappam, red boiled rice or fried rice.
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