In South India, particularly in Kerala, fish is one the staple foods that is consumed almost daily by the people of Kerala.
In Kerala, fish curry is usually made with grated coconut or coconut milk or without adding coconut.
Today I am posting the fish curry made in Thrissur Style, which is one of the main district in Kerala state. In this fish curry I have used fresh ground coconut. It`s a very easy and tasty recipe to make.
Fish 1/2 kg
Tamarind (kodam pulli) 3 – 4
Turmeric powder ½ tsp
Green chilies (silt) 2
Curry leaves 2 strands
Coriander powder 2 tsp
Red chili powder 2 tsp
Coconut grated ½ cup
Ginger 1 small piece
Onion (chopped) 1
Coconut oil 4 tsp
Salt to taste
Procedure for preparing Kerala (Thrissur Style) Fish Curry:
- Wash and clean the fish, with salt and lemon juice to remove the fishy smell and to get a clean fish.
- Grind together coriander powder, red chilies powder, grated coconut and ginger to a fine paste.
- Soak tamarind (kodam puli) in warm water for 3 – 4 minutes and remove it from warm water and keep it aside.
- In a pan/chatty (clay pot) add the washed and cleaned fish, ground paste, tomato pieces and tamarind (kodam puli) and cook for 5 minutes on medium flame till the curry boils.
- Don`t stir the curry with the spatala as this will cause the fish to break apart. Just rotato the pan/chatty (clay pot).
- Reduce the flame to low and cook for more 5 minutes or till the fish are cooked and turn off the flame. Add the curry leaves.
- In another pan heat coconut oil add chopped onion and fry till the onions turn transparent or light brownish color.
- Then add it to the fish curry.
Tasty Kerala (Thrissur Style) Fish Curry is ready. It is served with plain rice, roti, appam, dosa etc.