This is a yummy recipe from Malabar region of Kerala. Here, I have used 'Karimeen' (Pearlspot), the iconic fish of Kerala.
Ingredients:
Fish: 1 kg
For the gravy:
Shallots: 30, finely chopped
Ginger paste:1 tbsp
Garlic paste: 2 tbsp
Green chilli: 2 slit
Coconut milk: 2 cups thick milk
Kokum: 3 pieces, soaked in 1/4 cup water
Kashmir red chill powder: 1 tbsp
Black pepper powder: 1/2 tbsp
Turmeric powder:1/2 tsp
Salt to taste
For tempering:
Mustard seeds:1 tsp
Fenugreek seeds: 1/2 tsp
Curry leaves: 2 sprigs
Coconut oil: 4 tbsp
Method:
1. Clean, wash and pat dry the fish. Smear them with salt, black pepper powder and turmeric. Keep aside for awhile.
2. In an earthen vessel, add oil, when hot add the mustard and crushed fenugreek seedfs, when they stop spluttering, add the shallots and saute them till they are translucent.
3. Add ginger garlic paste along with the slit green chilli and curry leaves. Stir till theshallots are golden in color.
4. Add the turmeric, red chilli, black pepper and coriander powders and saute till the oil floats on the top. Add the kokum along with the water and close and cook for 5 minutes on high flame.
5. Now add the fish pieces and give the gravy a swirl. Check the seasoning and close and cook for 5 minutes. Put off the fire.
6. Transfer to a serving dish and garnish with fried curry leaves and browned onions. Serve hot with red boiled rice, chapattis or rotis.
Ingredients:
Fish: 1 kg
For the gravy:
Shallots: 30, finely chopped
Ginger paste:1 tbsp
Garlic paste: 2 tbsp
Green chilli: 2 slit
Coconut milk: 2 cups thick milk
Kokum: 3 pieces, soaked in 1/4 cup water
Kashmir red chill powder: 1 tbsp
Black pepper powder: 1/2 tbsp
Turmeric powder:1/2 tsp
Salt to taste
For tempering:
Mustard seeds:1 tsp
Fenugreek seeds: 1/2 tsp
Curry leaves: 2 sprigs
Coconut oil: 4 tbsp
Method:
1. Clean, wash and pat dry the fish. Smear them with salt, black pepper powder and turmeric. Keep aside for awhile.
2. In an earthen vessel, add oil, when hot add the mustard and crushed fenugreek seedfs, when they stop spluttering, add the shallots and saute them till they are translucent.
3. Add ginger garlic paste along with the slit green chilli and curry leaves. Stir till theshallots are golden in color.
4. Add the turmeric, red chilli, black pepper and coriander powders and saute till the oil floats on the top. Add the kokum along with the water and close and cook for 5 minutes on high flame.
5. Now add the fish pieces and give the gravy a swirl. Check the seasoning and close and cook for 5 minutes. Put off the fire.
6. Transfer to a serving dish and garnish with fried curry leaves and browned onions. Serve hot with red boiled rice, chapattis or rotis.
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