A flavourful and elegant blend of black pepper corns,pearl onions and coconut milk , which can be served as a great side dish for Chapatis or any kind of Rotis.
Author: Shahina Rasi
Recipe type: Curry
Cuisine: Taste of Kerala
Serves: 4 People
Fish(Preferably fleshy ones) : 3 to 4 pieces
Pearl Onions : 4 to 5
Ginger : a medium size piece
Garlic : 1 to 2 cloves
Green Chilies : 2
Curry Leaves : 2 to 3 sprigs
Crushed Black Pepper : 2 tsp
Turmeric Powder : ½ tsp
Coriander Powder : ½ tsp
Thick Coconut Milk : ½ Cup
Mustard Seeds- 2 tsp
Tomato, cut into pieces : half of a big one
Kokum or Kudampuli : a small piece (optional)
Salt- to taste
Oil- 2 tbsp
Heat oil in a pan, add mustard seeds, let it splutter.
Add green chilies and curry leaves.
Crush pearl onions, ginger and garlic together.
Add the crushed mix and saute well
When the raw smell goes away, add all the powders and saute again.
Stir for 4 to 5 minutes over medium flame.
Add half cup water and let it boil.
Add fish pieces, salt and kokum or kudampuli, cover and cook.
When the fish pieces are almost done, add the tomato pieces.
Cover the pan and cook(tomatoes should not be overcooked).
Finally add thick coconut milk and let it come to a boil.
Add some curry leaves and switch off the flame.
Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...