A tangy south Indian fish curry which goes well with brown rice. The coconut gravy with a very creamy texture and the gambooge (kudampuli) sweet and sour taste gives a perfect balance to this dish. Any fleshy fish can be used to make this curry. I chose mackerel as this blends all flavours well.
Ingredients
- Mackarel (Ayala) - 1/2 kg
- coconut grated - 1 1/2 cup
- Small Onions - 1 cup sliced (can use a medium onion instead as well)
- Ginger - 1 tbsp sliced
- Green chilies - 3
- Kashmiri chilli powder - 1 tbsp
- Turmeric powder - 1/4 tsp
- Kudampuli - 2-3 soaked in water for 5 minutes
- Uluva (fenugreek ) - 1 tsp
- Dry chilies - 2-3
- Coconut oil - 2 tbsp
- Curry leaves and salt according to taste
Heat a pan or preferably a clay pot (chatti). Add oil, after it becomes hot fry the uluva and dry chilies for 30 seconds. Sauté ginger, green chilies, small onions for 3 minutes. Make a fine paste of coconut, chili powder, turmeric powder and salt with one cup of water. Add this to the pan along with soaked kudampuli and let it boil. Once the gravy starts boiling add mackerel and let it simmer for 10 to 15 mins. Garnish with curry leaves and serve with piping hot rice.
No comments:
Post a Comment