Kerala Fish Curry, speaks for itself. The aroma, colour, flavour and even the meenchatti(earthern pot) in which we prepare it and serve is unique. The more older the meenchatti is, the more tastey your fish curry will become.
I bought one small meenchatti from kerala almost two years before. It is as old (young actually) as my lovely little Jebu.
My grandfather was an ex-military personnel. He had travelled to almost all places in India, as a part of his job. He used to make very delicious fish curry.I have never tasted anything as tastey as his fish curry in my whole life. Probably meen curry and kappa( tapiocca) were the only food items he knew to cook. But, he was always a winner in that. His recipe was a combination of all the different tastes he has known while travelling across the borders.
Before all the fish curry experts who are reading this, I present my humble fish curry recipe. To the beginners like me, it is easy and you won’t regret making it.
Let us see what you need for this..
- Tuna(choora) or any fish- 250 grms cut into small chunks.
- Shallots- 10 to 15 chopped finely.
- Ripe Tomato- 1 chopped to quarters(optional)
- Drumsticks cut to 2 inch pieces(optional)
- Green chilies-3
- Garlic- 5 cloves
- Chilli powder- 1.5 tsp
- Turmeric powder- 1/4 tsp
- Coriander powder-1 tsp.
- Fenugreek powder/ seeds- 1/4 tsp
- Kudam puli/ vaalan puli( Tamarind)- juice from a gooseberry sized ball.
- Coconut Oil, curry leaves for seasoning.
- Salt to taste
- Keep the meen chatti (earthern pot) on a medium flame. Once it becomes hot, add coconut oil. If you are using fenugreek seeds instead of powder, add it now. Make it brown.
- Add garlic, shallots and green chillies. Saute very well.
- Make a paste with chilli powder, turmeric powder, coriander powder and fenugreek powder.
- Saute this paste until the raw smell goes off. Do not burn. Keep stirring.
- Pour in the tamarind juice to your taste preference and add one cup of water. Let it boil.
- Add tomatoes and drumsticks at this point if you like them in the curry, as the trivandrumites do.
- Now, add in the fish pieces one by one. Add enough salt to taste.
- Add 1/4 tbsp vinegar. This helps to retain the shape of the fish cubes, adds some tanginess and helps the fish to absorb the flavours of the other ingredients.
- Keep boiling until the curry thickens. Switch off the flame.
- Finally, add some coconut oil and garnish with lots of curry leaves.
- Keep the lid on for a while.
Once you open the lid, don’t forget to breath in. The aroma is so conquering. Never miss the bliss!