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KOVALAM, KERALA |
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INGREDIENTS
5-6 small size white fish 5-6 curry leaves 1 green hot chili pepper 1 sweet green pepper (small) 1 tomato (optional) MASALA INGREDIENTS a half of fresh coconut (grated) 3 shallots 2 tbsp. of chili powder 2 ½ tbsp. of coriander powder 1 tsp. of turmeric 1 tsp. of Greek fennel 10 black peppercorns a piece of tamarind pulp water |
Curries (a wide variety of dishes whose main characteristic is the incorporation of more or less complex combinations of spices and/or herbs) are the base of Indian cuisine. They can be vegetarian or non, and are usually served with boiled rice or chapatti.
Here we bring you a recipe for typical, Kerala style fish curry, where the mixture of spices is specifically used for saltwater fish. It is an extremely well balanced dish, but at the same time rich in nuances and pleasantly spicy, with a hint of sour (given by tamarind) that remains on the palate.
Here we bring you a recipe for typical, Kerala style fish curry, where the mixture of spices is specifically used for saltwater fish. It is an extremely well balanced dish, but at the same time rich in nuances and pleasantly spicy, with a hint of sour (given by tamarind) that remains on the palate.
PREPARATION
Flake the fish and remove the guts, then cut into bite size chunks.
Put the masala ingredients in a blender and add water until you get a paste (i.e., the masala).
Flake the fish and remove the guts, then cut into bite size chunks.
Put the masala ingredients in a blender and add water until you get a paste (i.e., the masala).
Rinse the fish chunks well, put them into a crock and add the masala, curry leaves, finely sliced chili and chopped green pepper (optionally a tomato too), salt and add extra water for cooking.
Leave to simmer with a lid on for at least 40 minutes.
When finished, you can add a scant tablespoon of coconut oil.
Leave to simmer with a lid on for at least 40 minutes.
When finished, you can add a scant tablespoon of coconut oil.
