When you are back from a long vacation, you miss homemade food the most. I am currently experiencing that so to curb that made this fish curry which is a typical Kerala delicacy .The roasted coconut gravy gives this curry an extra kick which goes well with brown rice or chapatti's.
Ingredient's
- 1/2 kg Mackerel cleaned
- 1cup coconut grated
- 1 cup small onions
- 1tbsp ginger chopped
- 3 green chillies chopped
- 2 tbsp Kashmiri chilly powder
- 1 tbsp coriander powder
- 1 teaspoon fenugreek seeds
- 1/2 cup tamarind juice from a small lemon sized tamarind
- Mustard, dry chilies, curry leaves for tempering
- 4-5 tbsp coconut oil
Dry roast coconut till it becomes brown colour in low flame. Then just before switching off the flame add chili powder and coriander powder and mix well. In a blender make a very smooth paste of this . This is the base of the fish gravy. In a pan add oil then fenugreek seeds, mustard , dry chilies and curry leaves. Once it start spluttering add chopped small onions, ginger and green chilies. Sautee for 5 minutes. Pour the gravy and let it boil in low flame till oil separates and the color changes to a dark brown. At this stage add tamarind juice plus 1 cup water and bring it to a boil . Finally add mackerel. Simmer for about 10 to 15 minutes or until a thin layer of oil is formed on top of the gravy. The gravy will be slightly thick and serve warm.
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