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Fresh water
fish curry
A delicacy often served in the local cruise boats usually
preferred
by the foreigners as this curry is a bit sweet and non -
spicy.
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For this preparation you will
need.... |
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Ingredients |
Quantity |
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Fish fresh water small fish |
1 lb |
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Onion |
1/4 of a large one; slice it thin & long,
& cut into halves. |
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Shallot |
1 big one, cut into small pieces. |
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Ginger |
0.5" piece, cut into thin slices. |
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Green chilli |
2, cut into half (long). |
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Tomato |
1, medium sized, slice it thin and long,
and cut into halves. |
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Coconut milk |
4.5 oz |
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Tomato puree |
3 spoon. |
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Mango powder |
1/2 spoon. |
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Uluva powder |
1 pinch. |
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Fish masala |
3 spoon. |
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Curry leaves |
optional. |
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salt |
as needed |
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oil |
2 spoon |
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mustard seed |
1/4 spoon. |
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1.
Heat the oil, fry mustard seeds,
then add onion and stir for a while.Then add green chilli, ginger
and shallot pieces (and curry leaves).
2. Stir for a few minutes. Add tomato, and then tomato puree;
stir well,
then add salt, uluva (methi/fenugreek) powder, mango powder and fish
masala. (If you don't have Kerala fish masala, then add 1.5 spoon
[fine] coriander powder, 1 spoon chilli powder, 1/5 turmeric powder,
one pinchmore uluva powder.)
3. Stir well, then add coconut milk.
4. When it boils, add the fish pieces; stir slowly, then cover it
and cook on low-medium heat.
5. Stir once a while (careful not to break the fish pieces) until
it is cooked.
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To clean the fish:
To
clean fish nicely, put the fish pieces in cold water, add 1/2 cup of
salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15
minutes. It will take away the smell and the bad taste of fish
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