Kerala Fish Curry

1. King fish ( nemeen ) – 1 kg
2. Onion – 3 ( thinly sliced )
   Small onion – 6-7
   Ground ginger & garlic – 50gm
3. Tomato – 4
   Green Chilly – 5
4. Cocum ( kudampuli ) – 2 pieces
5. Coconut Milk – medium & thick
6. Coconut oil
   Curry leaves
   Fenugreek – 1/2 teaspoon
   Salt
   For Masala
7. Chilly powder – 3 tablespoon
   Turmeric powder – 1/2 teaspoon
   Coriander powder – 4 tablespoon
   Garam masala – 1/2 teaspoon
   Pepper powder – 1 teaspoon

Heat oil in a pan. Splutter fenugreek. Add ground ginger & garlic & saute. Add big & small onion & stir. When it becomes brown add the masala powders. Cook this on low fire till the masala’s are done & oil starts appearing. Add cocum,salt,green chilly, tomato & curry leaves along with the fish pieces. Cook the fish in medium thickcoconut milk. Once the gravy is dried completely add thick coconut milk & curry leaves & cook for another 10 – 15 minutes.

Please note: The taste of the curry will be more if it is used next day of the preparation.

Source: Vanitha Pachakam

• Fish Rolls
• Motta (Egg) Puttu
• Papaya Thoran
• Egg & Peas Kurma

MariasMenu is a popular food blog written by Maria Jose with its no nonsense simple, tasty and delicious recipes – all tried and tested by readers, family and friends alike. Read more about Maria and her venture.