Kerala Fish Curry

Ingredients:
400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste




How to make kerala fish curry:

1. Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.

2. Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.

3. Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.

4. Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.

5. Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.

6. Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.

7. Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Bengali Fish Curry

Ingredients:
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)


How to make bengali fish curry

1. Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.

2. Keep aside for 30 minutes.

3. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.

4. Take off and keep aside.

5. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.

6. Mix in cut onion and stir fry until slightly brown in colour.

7. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.

8. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.

9. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

Take off and decorate with cut green coriander leaves.

Fish varutharacha curry

Description
An every day fish curry made from small fish like mackerel, sardines and other sea fish


Ingredients


Mackerel or sardine - 1/2kg
Small onions - 100gm
Ginger - 1 inch
Garlic - 6 cloves
Coconut - 1 cup
Tamarind 3 pieces or 1 lemon size
Chilli powder - 2tbsp
Coriander powder - 3tbsp
Pepper powder- 1tsp
Fenugreek powder - 1tsp
Coconut oil - 1Tbsp
Salt
Curry leaves.


Preparation

Cut the fish into small pieces of 1 inch thickness. Soak the tamarind in water. Marinate the fish with turmeric and salt and keep aside. Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry. When it is dry add the small onions and continue to fry. Fry till the coconut has a dark brown color. Take care not to burn it. Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with water. Take a vessel, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered. After 5minutes add the pepper powder and cook uncovered on high flame for 3 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Give the vessel a shake after that and keep covered.

Tips
1. Do not stir the curry with a spoon as the fish pieces will break. Just give the vessel a twist.
2. The curry has to sit in the prepared vessel for at least 45 minutes for the spices to combine.