In my previous post of Kottayam style fish curry, I mentioned that now I am in the search of fish curries that are not coconut based. Now I got another recipe of fish curry which is not coconut based and it tastes delicious. Normally the fish curries will get a thick consistency when we add coconut in it, but this curry also has a thick consistency without adding coconut or coconut milk. For getting the thick consistency, here I prepared a masala and grind it into a fine paste and add that paste into the curry. This curry’s taste was similar to the taste of the curry that we used to prepare with coconut. I am not using tamarind in this curry. For getting sour taste I added mango and tomato in this curry. If you don’t have mango, you can use tamarind or kudampuli also instead of mango. It won’t change the taste of this curry. The taste of this curry comes from the masala that we prepare for this curry. For enhancing the taste of this curry I added turmeric powder, coriander powder and redchilli powder along with small onions for tempering of this curry. U can also do like that while preparing any fish curries, that will enhance the taste of fish curry. I think this curry is very easy to prepare with less ingredients in few minutes. Try this recipe and let me know how it turned out for you.

Ingredients

Fish-1/2 kg(cleaned and cut into medium size pieces)
Onion-1 large(chopped)
Ginger-1 inch piece(chopped)
Garlic-5to6 cloves(chopped)
Green chillies-4to5
Turmeric powder-1 tsp
Coriander powder-2 tbs
Redchilli powder-1 tbs
Tomato-1(chopped)


For tempering

Coconut oil
Small onions
Curry leaves
Turmeric powder-1 tsp
Coriander powder-2 tsp
Redchilli powder-1 tsp


Method Of Preparation
  • Heat oil in a claypot
  • Add ginger, garlic, greenchillies and onion in it
  • Sauté it well until onion becomes transparent
  • Then add turmeric powder in it and sauté it for few minutes
  • Then add coriander powder and redchilli powder in it and sauté it well until raw smell goes
  • Then add tomato into it then sauté it well until tomatoes are cooked well. Masala is now ready
  • Transfer it into a bowl and allow it to cool down
  • Once it is cooled down transfer it into a mixer
  • Grind it into a fine paste by adding little water in it
  • Then transfer it back to the claypot
  • Add some more water for the gravy
  • Bring it to a boil
  • Once it started to boil add fish pieces into it
  • Then add raw mango pieces and salt into it
  • Mix everything well gently with a spoon
  • Close it with a lid and allow the fish to cook well
  • Once the fish pieces are cooked well and gravy thickened, switch off the flame
  • Heat oil in a pan for tempering. Then add small onions and curry leaves into it. Sauté it well until onion becomes golden brown in color
  • Once onion tuned golden brown in color, add turmeric powder, coriander powder and redchilli powder into it and sauté it for few minutes
  • Switch off the flame and add this mixture into the curry
  • Fish curry is now ready to serve

Video Recipe









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