Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Kerala fish curry with special additions of tamarind extract and curry leaves.
250 gm white fish-cut into cubes
1 medium onion
1 medium tomato
6-8 garlic cloves
2 fresh green chillies-deseeded and sliced
6 Tbsp oil
1/2 cup fresh coconut paste
1/4 tsp red chilli paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt
2 whole dry red chillies
1/2 tsp black mustard seeds
8-10 curry leaves
1/2 cup tamarind extract
1 cup water
Make a paste of onion, tomatoes, garlic and green chillies.
Keep aside.
Heat oil in a pan.
Add coconut paste and cook until golden brown.
Add dry spices and cook for about 3 minutes, keep stirring.
Remove from heat and keep aside.
Heat the remaining oil in another saucepan.
Add whole red chillies, curry leaves and mustard seeds.
Fry until the seeds start spluttering.
Add onion paste and fry until brown.
Add the cooked coconut paste, tamarind extract and a cup of water.
Stir well and bring to a boil.
Add fish pieces and simmer for about 10 minutes.
Serve hot with boiled rice.
