How To Cook Fish Curry In Kerala Style - How To Cook
Kerala Style Spicy Fish Curry Salt and Tamarind
How To Cook Fish Curry In Kerala Style - How To Cook. In a deep pan, heat coconut oil and add mustard seeds. Then add onions & saute until golden.
Kerala Style Spicy Fish Curry Salt and Tamarind
Remove from fire and set aside. Brush the kerala paste on the tops and sides of fish. Add ginger garlic and fry for 30 to 60 seconds. But you could use any stainless steel or non stick pot. In a deep pan, heat coconut oil and add mustard seeds. You can alter the level of spices as per your requirement. Fry until the raw smell goes away. Cook until the fish pieces are cooked through. Bring this to a simmer and when the oil begins to float or after four minutes of simmering add the fish. Add kodampuli, 2 cups of water to the paste with salt to taste and let it boil in a earthen ware.
Clean fish and cut into medium sized slices. Fish curries always taste better when cooked earlier. When it is done, arrange fish head pieces, curry leaves and cover and cook for another 5 mins over medium heat. Take a medium size cooking pot (i use earthen pot since that’s what’s used traditionally in kerala and this imparts a nice smoky flavor to the fish curry). Add fish pieces into the pot. Bring to a boil and garnish with curry leaves. We would love to hear from you if you tried vegan fish curry. Add the tamarind extract (medium consistency). Do not stir vigorously as it will break the fish pieces. After a boil, reduce the flame to low, add curry leaves and simmer for about 15 minutes. Cook for 3 to 4 minutes and combined well.
