We malayalis know different varieties of fish curry and the basic difference in those fish curries is the tamarind content.This tangy flavor gives an extra taste to the fish along with the red chilli powder.Without fish our daily meals are not complete..Isn't?? Yes,its absolutely right in our family.Hope its the same in yours too.Fish curry in fresh ground coconut and tomato paste is a mouth drooling item.Let's see the method of preparation.I'm showing a video presentation for this recipe.
2.Add ginger garlic paste,slited green chillies and shallots or chopped onion. Saute it nicely until it cooks well and onion looks transluscent.
3.Add Tomato paste to the sauted onion gravy and cook it.
4.Reduce the flame to low and add all the masala powders and stir it nicely and make a good masala –gravy. When the raw smell of masala goes, add 1 cup of water and allow this to boil in medium flame.
5.Add ground coconut paste to the masala gravy and stir nicely cook in low flame.
6.Check the sour flavor of the curry, if you need more sourness add ½ cup tamarind water.
2.Add 1 cup water to the masala – coconut gravy mix and allow to boil on medium flame.When it starts boiling, add cleaned fish pieces to the gravy,closed the pan with a lid and cook for 10- 15 min.
3.When the fish is cooked,open the lid, and did the (chuttikal process) ie.simply mixing the cooked fish gravy with out using a spoon.
4.Cook the fish for 2 min more without lid.by this time the gravy gets thickened and later remove the pan from flame.
5.Allow the fish curry to sit for atleast 3 hours before serving.If it sits over night in a clay pot it is better.
6.Serve with plain Kerala rice or Kappa
Click below link for recipe video for Fish curry in Malabar style