KERALA FISH CURRY

Ingredients

450 grams pomfret, cut into darnes
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 dried red chillies
½ cup fresh coconut, grated
1 tablespoon soaked rice
1 tablespoon coconut oil
1 inch piece ginger, finely chopped
1 medium onion, finely chopped
2 teaspoons tamarind pulp
½ cup coconut milk

Method

1. Take pomfret pieces in a large bowl. Add red chilli powder, turmeric, salt and mix well. Keep aside to marinate.
2. Heat a non-stick pan and lightly roast cumin seeds and coriander seeds till fragrant. Cool and transfer into a mixie jar.
3. Add dried red chillies, coconut and soaked rice. Add some water and grind to a smooth paste.
4. Heat coconut oil in a non-stick pan. Add ginger and onions and sauté till onions turn golden in colour.
5. Add the ground paste and 2 cups of water and mix well.
6. Add the marinated fish pieces, salt and tamarind pulp and simmer for 4-5 minutes.
7. Add coconut milk and bring to a boil.
8. Turn off heat and serve hot with steamed rice.

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