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Kerala Fish Curry

Kerala Fish Curry

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Kerala Fish Curry

Description

Kerala style fish curry made with Kodampuli – Malabar Tamarind (available on www.livingbeyond.co.in) and Sardines. Spicy fish curry made with coconut milk. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.

Ingredients

Method

  1. Heat Coconut Oil in a pan (preferably an earthen pot) and add in the Mustard Seeds, Curry Leaves and Fenugreek Seeds. Let the Mustard Seeds crackle.
  2. Crush the Ginger and Garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit Green Chilies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.
  3. Saute till the Onions are soft and starting to brown. Add the freshly ground Living Beyond’s Fish Masala with a few tablespoons of water to make a thick paste. Saute well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. It is a sign that the masalas are cooked.
  4. Once the paste is well cooked, add in half a cup of water.
  5. Soak the Kodampuli in a cup of water for 5 minutes. Then add it along with the water used to the pan. Do not squeeze or puree the kodampuli like you would do to tamarind.
  6. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk. (If you do not have the time to make the coconut milk from scratch, then you can also use ready coconut milk or coconut milk powder).
  7. Now add in the fish to the pan. Close the pan with a lid and let the curry simmer for 6-8 minutes. Sardines cook very fast.
  8. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day. Serve with rice.

Homemade Coconut Milk

  1. Coconut Milk is one of the basic ingredients used in a lot of South Indian curries. Canned Coconut Milk is gaining popularity in the south Indian kitchens, but the flavour of the fresh pressed Coconut Milk is divine. With a good heavy duty blender, homemade coconut milk can be made within 10 minutes.

First Pressed Coconut Milk – Thick Milk

  1. Take one whole Coconut and remove the coconut meat and set aside. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste. Pass the ground Coconut paste through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. First pressed milk is generally not heated as its very delicate and may curdle easily. It is added to the curries at the end of cooking.

Second Pressed Coconut Milk

  1. Add another 1.5 cups of water to the Coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately.

Third Pressed Coconut Milk – Final Milk

  1. Add another 1 cup of water to the Coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the third light milk. Set aside separately. Discard the coconut dregs after extracting the third milk. You can store the Coconut milk in the fridge for upto a day.
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