KERALA FISH CURRY RECIPE
INGREDIENTS
Sardines - 250 g ( cut into small pieces)
Small onions sliced - one hand full ( 8 - 10 )nos
Green chilies - 2 nos
Ginger garlic crushed - 2 tbsp
Fenugreek (uluva) - 1 tsp
Tomato - 1, chopped
Tamarind - a lemon sized
Kashmiri Chili powder - 2 tsp or can add less
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Salt
Oil
Curry leaves
PREPARATION
- Take a pan and dry fry fenugreek and then powder it in a blender. Keep it aside.
- Heat oil in a clay pot or non-stick vessel.
- Add the sliced small onions.
- Saute for a while and add ginger garlic crushed, green chilies and salt.
- Saute well. Add little curry leaves.
- When the onion is done, add the chopped tomato (crush it slightly with your hands before adding) and close the lid. Let it cook for few minutes.
- Now add chili powder, coriander powder, and turmeric powder.
- Saute well and cook for a while.
- Then pour the tamarind water and add required salt.
- Cook for 5 minutes.
- Add required hot water you needed for the curry(half a cup or more). Again cook for few minutes until the water gets boiled.
- Stir well, check for salt and then add cleaned fish pieces and makes the flame to low.
- Cook for another five minutes until the fish is done.
- Heat oil in a pan and fry 1 tsp chopped small onions and curry leaves.
- Pour it over the curry.
- Sprinkle the fenugreek powder finally.
- Serve hot.
