SPICY RED FISH CURRY

SPICY RED FISH CURRY
Click to rate this post!
[Total: 0 Average: 0]
DifficultyBeginner
Prep Time25 minsCook Time15 minsTotal Time40 mins
Yields3 Servings

Ingredients

 Cocum/Kodampuli- 3-4 soaked in around 3-4 tblsp water for around 10 minutes
Red spice paste
 1 tsp Chilli powder
 ½ tsp Haldi powder
 ½ tsp Dhania powder
 2 tbsp Water
 Mix all the above for a smooth paste
Ginger – Onion Paste
 1 ½ inch piece Ginger
 5 Small onions
 Grind the above with few drops of water to smooth paste
For the curry
 10 Shallots – sliced
 Ginger Onion paste
 Red spice paste
 200 g Fish - cleaned and cut into medium pieces
 5 Curry leaves
 Pinch of Uluva/Methi seeds/Fenugreek powder
 Salt to taste
 2 Coconut oil
Directions in a nutshell
 In a mann-chatti, heat some coconut oil and fry the shallots till almost golden brown.
 Add the ginger-onion paste and fry for another minute.
 Next add the red chili paste and fry for another 2 minutes.
 Add the kokum along with the water followed by the fish pieces, curry leaves and then a pinch of Methi / Fenugreek seeds powder. Add salt to taste.
 Cook till it is of a little thick consistency. This will take around 15-20 minutes. Make sure the fish pieces don’t get broken and to avoid that you can rotate the mann-chatti so that the masala and fish is mixed well.
 Serve with rice or kappa(tapioca)

Directions

1

One of the key ingredients in this fish curry is Kodampuli / Kokum i.e a kind of black tamarind. I have searched online but haven’t been able to find an English name for it except the scientific term - Garcinia Indica. It gives the fish curry a tangy flavor, and lends a dark shade. It is washed thoroughly and soaked in water for a few minutes.

2

The red colour comes from red chili powder that is used in generous quantity. It is mixed with coriander and turmeric powder to which a little water is added to make it into a paste.

3

Grind the ginger and shallots to paste.

4

As I have mentioned before, traditionally fish curries in Kerala are cooked in a mann-chatti – earthenware pan. Customarily coconut oil is used for an authentic flavor. Other oil can also be used. Fry some shallots in the mann-chatti. Add the ginger-onion paste when shallots are brown.

5

Fry for sometime and add the chili paste.

6

Fry for sometime and add the Kodampuli / Kokum alongwith the water it was soaked in. Add the fish, curry leaves and a pinch of methi powder (powder made of dried fenugreek seeds).

7

Cook for 15-20 minutes till it reaches slightly thick consistency. There is no need to stir or the fish pieces may break. You can gently move the mann-chatti around a bit for the ingredients to mix well.

Ingredients

 Cocum/Kodampuli- 3-4 soaked in around 3-4 tblsp water for around 10 minutes
Red spice paste
 1 tsp Chilli powder
 ½ tsp Haldi powder
 ½ tsp Dhania powder
 2 tbsp Water
 Mix all the above for a smooth paste
Ginger – Onion Paste
 1 ½ inch piece Ginger
 5 Small onions
 Grind the above with few drops of water to smooth paste
For the curry
 10 Shallots – sliced
 Ginger Onion paste
 Red spice paste
 200 g Fish - cleaned and cut into medium pieces
 5 Curry leaves
 Pinch of Uluva/Methi seeds/Fenugreek powder
 Salt to taste
 2 Coconut oil
Directions in a nutshell
 In a mann-chatti, heat some coconut oil and fry the shallots till almost golden brown.
 Add the ginger-onion paste and fry for another minute.
 Next add the red chili paste and fry for another 2 minutes.
 Add the kokum along with the water followed by the fish pieces, curry leaves and then a pinch of Methi / Fenugreek seeds powder. Add salt to taste.
 Cook till it is of a little thick consistency. This will take around 15-20 minutes. Make sure the fish pieces don’t get broken and to avoid that you can rotate the mann-chatti so that the masala and fish is mixed well.
 Serve with rice or kappa(tapioca)

Directions

1

One of the key ingredients in this fish curry is Kodampuli / Kokum i.e a kind of black tamarind. I have searched online but haven’t been able to find an English name for it except the scientific term - Garcinia Indica. It gives the fish curry a tangy flavor, and lends a dark shade. It is washed thoroughly and soaked in water for a few minutes.

2

The red colour comes from red chili powder that is used in generous quantity. It is mixed with coriander and turmeric powder to which a little water is added to make it into a paste.

3

Grind the ginger and shallots to paste.

4

As I have mentioned before, traditionally fish curries in Kerala are cooked in a mann-chatti – earthenware pan. Customarily coconut oil is used for an authentic flavor. Other oil can also be used. Fry some shallots in the mann-chatti. Add the ginger-onion paste when shallots are brown.

5

Fry for sometime and add the chili paste.

6

Fry for sometime and add the Kodampuli / Kokum alongwith the water it was soaked in. Add the fish, curry leaves and a pinch of methi powder (powder made of dried fenugreek seeds).

7

Cook for 15-20 minutes till it reaches slightly thick consistency. There is no need to stir or the fish pieces may break. You can gently move the mann-chatti around a bit for the ingredients to mix well.

Notes

SPICY RED FISH CURRY
IngredientsDirections

Leave a Reply