I dedicate this recipe to you working mums, bachelors and new cooks.
A few things before you start:
- Shallots give a better taste and pearl onions if used give a fantastic flavour to the sauce.
- Simmer at low heat for longer and avoid ginger garlic paste for a traditional taste similar to dry-baked fish (മീൻ പൊള്ളിച്ചത്).
Here is how I make it.
Ingredients:
1- Fish - 500g
2 - Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Fenugreek (uluva) powder - 1/4 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt to taste
3 - Onion - one large sliced
Curry leaves - 1 sprig
4 - Coconut milk - 200ml
5- Oil - 2 tbsp
Method:
- Clean fish and cut them in to medium sized pieces. Try and use a firm fleshed fish. If using white fish, try something like lemon sole or basa.
- Marinate fish pieces in 2. Leave them for 5-10 mts or use straight away.
- Shallow fry fish in a non-stick pan.
- After one side is done, turn the fish over and add onions and curry leaves.
- When the now bottom side is done, add coconut milk and simmer for 5 mts.
Ready to eat!
Cheers
Sherin
Do you think I can use salmon with this? That's the only one I have and would like to make fish curry soon. Thanks, Sherin, it's a yummy looking dish!
ReplyDeleteThanks for linking this superb fish curry to my event..
ReplyDeleteAbby, U can dear. It would taste superb. I would be a bit cautious about the cooking time, as u don't want a flaked up salmon. Also I would be very careful about turning the salmon over. :-)
ReplyDeletePls do send me a foto once done my dear.
looks so delicious, i have never tried fish curry with coconut milk.... i will try this one and let u know
ReplyDeleteIt is a kerala speciality dear, coconut varients in every dish :-)
ReplyDeleteDelicious dear..I too quick fix this curry at times:)
ReplyDeleteJoin my ongoing EP events-Rosemary OR Sesame @ Now Serving
The elder one and s-i-l love fish. Should try this for them.
ReplyDeleteTry it Radha and let me know how they liked it :-)
ReplyDelete