This is the 9th kind of fish curry that I am posting…
I am happy dancing, how could I not? Guess what’s the temperature over here??? We are enjoying 25 degrees C temperature since yesterday, I feel like a bird freed from its cage. I am super excited and want to do all those outdoor activities that I haven’t done since December. Our bicycle and motorcycle are out of hibernation and are put into great use.
Sitting in my backyard, enjoying the fresh breeze, chirping of the birds, swaying of the leaves and watching the Sun as it gets ready to set gorgeously. This is true Spring bliss for me!!! Today, I wished the day would never end. Then I thought, what if tomorrow is beautiful than today??? So, I wanted the day to end peacefully and stunningly.
It’s that time of the year when I’ll be seen adoring and embracing flowers, flowers have never failed to make me happy!
One of the things that I love to do in Summer is taking food pictures outside, in my backyard. Lots of sunshine and brightness makes the picture beautiful, I cannot stop clicking.
In this post I would like to share the recipe for making an easy fish curry: Kerala style, obviously. I don’t make fish curries quite often, but when I make, I try to make it differently each time. So, this time I pureed some spices and cooked the fish in it. I used a different fish this time, it was Porgy fish, very mild tasting and soft fish.
An easy to make fish curry which goes along with tapioca, rice, roti etc.
Here are the recipes for other fish curries, click here.
- Garlic, chopped- 2 large cloves
- Ginger, chopped- 2 inch slice
- Green chili, halved-1
- Tomato, chopped- 2
- Cilantro- 1 handful
- Curry leaves- 10
- Kashmiri chili powder- 1½ tsp
- Ground cumin- ½ tsp
- Turmeric powder- ¼ tsp
- Ground black pepper- ½ tsp
- Garam masala- ½ tsp
- Salt- 1 tsp
- Water- ¼ cup
- Fish- 8 pieces (salmon, king fish, tilapia, sardines, pomfret, etc)
- Coconut oil- 2 tbsp
- Small onions, chopped- 12
- Water- 1 cup
- Tamarind, fresh- 2 inch slice soaked in ½ cup lukewarm water
- Salt- ½ tsp
- Clean the fish under running water, I've taken porgy fish. Any kind of fish can be added.
- To a blender jar, add all the above mentioned ingredients "to puree into paste" & puree till smooth. Keep it aside.
- Soak the fresh tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water, strain the juice & discard the skin.
- Place a saucepan or clay pot over medium heat, add oil, let it turn hot.
- Add small onions, ½ tsp salt & saute till translucent.
- Add the pureed paste and saute for a few minutes.
- Add the tamarind extract, combine well.
- Add water and let the gravy come to a slight boil.
- Add the fish to the gravy, cover the pan with its lid and cook covered for a few minutes.
- Fish gets cooked pretty fast, don't overcook it as the fish will fall apart.
- Taste & add more salt and ground black pepper if needed.
- Take the pan off the heat, keep it covered for sometime.
- Serve with Kappa (tapioca), rice, chapati etc.