KERALA FISH CURRY

This recipe is for those who really enjoy having fish daily. it's a very simple & easy fish curry which will very well go with the steamed rice, I often make this curry coz it's my hubby's favorite dish.I would like to share this dish for my friend who requested me to post this fish curry .This curry tastes much better the next day & some like it more spicy & tangier. Fish cooked in chatty( earthenware vessel) tastes better than that cooked in metal pans.

Preparation time:10-15min.
Cooking time;20-25 min.
Serves: 3

 Ingredients:

• 300 gm pomfret fish slices or any other fish.
• 2 cups grated coconut.
• 10-15 dry red chilies or according to taste.
• 1/2 tsp turmeric powder.
• 15-20 gm tamarind.
• 1/2 tsp jeera / cumin seeds.
• 2 sprig curry leaves.
• 1 large chopped tomato.
• 1/2 tsp grated ginger.
• 2-3 green chilies slit at one end.
• Salt to taste.

Method:

• Wash the fish & keep aside.
• Grind the coconut, red chilies, jeera & turmeric to a fine paste.
• Soak the tamarind in 1/2 cup warm water for 1/2 an hr, squeeze well, strain & use the water.
• In a earthenware or any other vessel add the ground paste, grated ginger, green chilies, salt, tamarind water, tomato & let it boil for 15 min.
• Add the fish, 1 sprig curry leaves & cook till the fish is cooked & the gravy is semi thick.
• Remove from fire add one more sprig curry leaves cover with a lid & keep it for 5 min.
• Serve hot with steamed rice.

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