Monday, January 16, 2012

Spicy Tangy Fish Curry

After a horribly windy enjoying the calm from my kitchen window.I have Cream Dory Fillet with me and thought of this tangy curry for lunch on this winter afternoon.
Cut the fillet into small pieces, coat them with some turmeric,chilly and pepper powder and salt. Let it marinate for about 15- 20 minutes as in the pic on the left. Shallow fry them in a pan and set aside as in the pic on the right.

Slice finely one medium sized onion, chop one small tomato,finely chop ginger and garlic, slit lengthwise 3 green chilly and a few curry leaves.
 Heat oil in a pan....add a half a teaspoon of mustard seed,a pinch of fenugreek & fennel seeds each.As they start to splutter add whole red chilly. Now add the ginger garlic green chilly and curry leaves and allow them to fry well. Then add the onions, fry them all together till the onions turn brown. Add chopped tomato and salt. While they fry - grind together half a cup of fresh coconut with turmeric and chilly powder to a fine paste. Add the paste to the onion and tomato. Stir well, lower heat and let it cook until the water evaporates. Stir occasionally till the oil separates. Now add a cup of hot water..........which should dilute the paste. Adjust salt and add a small piece of Kokum.......
I use a small slice of kokum and let it remain in there.Kokum usually enhances the tangy taste the more u let it rest in a dish. Therefore when a small piece is kind of balances the taste with the spice.
 While that simmers, add the fried fish pieces....................and further reduce the flame till the oil floats.
Serve with hot rice..................
I link this post to The Kerala Kitchen hosted by Kaveri...


  1. Wow..Yummy one...Thanks for posting


  2. Looks very yummy!! Thanks for sharing.