Alappuzha Fish Curry

सामग्री

¾ kg Fish

4 tbsp Coconut Milk Powder

½ tsp Mustard Seeds

2 Dry Red Chilly

2 tsp Kashmiri Chilly Powder

1 tsp Hot Chilly Powder

1 tsp Turmeric Powder

½ tsp Fenugreek Powder

¼ tsp Fenugreek Seeds

2 stem Curry Leaves

8 Shallots thinly sliced

2 Green Chilly split halves

5 Garlic Pods thinly sliced long

½ inch Ginger thinly sliced long

1 Tomato sliced (cut one into 8 long pieces)

1 Raw Mango sliced long

3 tbsp Coconut Oil

1 tbsp Salt

3 Kudampulli

2 cups Water

1 cup Hot Water

निर्देश

Heat a pan (manchatti preffered) and add oil.

Once oil heated up, sauté shallots until translucent.

Add ginger, garlic, green chilly and 1 stem curry leaves and continue sautéing until raw smell is gone.

Turn heat to low and add turmeric powder, kashmiri chilly powder and hot chilly powder.

Roast the powder lightly and then add tomato.

Sauté until tomato is well mixed.

Add 2 cups of water, raw mango and salt.

Mix very well and allow to cook in medium heat for 10 minutes.

Once the curry is boiling add kudampulli and fish and mix slowly.

Cook fish for 8 minutes.

Add fenugreek powder and swirl the pan to mix evenly.

Cook for another 2 minutes.

Mix coconut powder and hot water to make coconut milk.

Pour coconut milk onto the curry and mix very slowly.

Cook for 5 more minutes.

In a small pan heat 1 tbsp oil.

Once oil heated up, add mustard seed. Allow to splatter.

Then add fenugreek seed, dry red chilly and continue sautéing.

Add 1 stem curry leaves and sauté for few seconds.

Pour the seasoning on to fish curry.

Cover and rest fish curry for 10 minutes.

Fish curry ready to serve.