Kerala fish curry with coconut milk

Recipe adapted from here

 

King fish/ seer fish- 500 gms cleaned and cut into small curry pieces. Its ok if they are slightly larger steak pieces as well.

Coconut oil- 2tbsp (use any refined oil, but coconut oil makes a world of a difference)

Shallots- 10 to 12, peeled and halved

Ginger- 1 inch piece, peeled

Garlic- 6 to 7 medium size pods, peeled

Green chilli- 1, add more if you would like the curry to be spicy

Curry leaves- 1 sprig

Turmeric powder- 1 tsp

Coriander powder- 1 tbsp

Kashmiri chilli powder- 1 tbsp

Fenugreek powder- a little less than 1/2 tsp

Tomato- 1 medium, finely chopped

Malabar tamarind (kudampuli)- 3 medium

Thinned out coconut milk- 2 cups (refer notes)

Thick coconut milk- 1/2 cup

To temper

Coconut oil- 1 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Curry leaves- 1 sprig

Shallots- 2 tbsp

Turmeric powder- a generous pinch (optional, but imparts a nice flavour)

Soak the tamarind pieces in 1/2 cup warm water.

Coarsely grind together the shallots, garlic, ginger and green chilli or crush them all together using a pestle and mortar. Dont make it into a paste.

Heat oil in a kadai and throw in the ground shallot mix along with a curry leaf sprig.

Cook on medium heat till they dont smell raw anymore and the onions have caramelised slightly. They dont need to brown.

Add the turmeric, coriander, kashmiri chilli and fenugreek powder. Add a dash of water and cook for about a minute or so.

Throw in the diced tomato and cook till they turn mushy and the oil begins to surface around the sides.

Pour in the tamarind along with its water, the thinned out coconut milk, enough salt, and bring to a boil, covered.

Once it boils, add the fish slices, give a gentle mix and cover and continue cooking for about 15 minutes or till they are cooked through.

Open lid and add the thick coconut milk. Swirl the pan. Dont mix with a ladle as the fish slices may break. 

Boil for a few minutes on medium heat and then turn off the heat. Dont heat the curry a lot after you've added the thick coconut milk, as it could change the taste of the curry, or split.

In another small pan, heat the coconut oil to temper/

Add mustard seeds, let it crackle, followed by cumin seeds and curry leaves.

Stir for a few seconds and add the shallots and turmeric powder. Saute till they turn slightly brown.

Immediately pour over the fish curry. Swirl the pan, and keep covered till ready to eat.

Best had with steamed rice.

Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. Stir well and then add to the curry. This is the thin coconut milk. The 1/2 cup kept aside is to be used at the end.

I gently nudge the tamarind between my fingers before pouring it into the curry so that the juices get released a bit. I also pass this through a sieve to catch any mud or sediment from the tamarind.

I also remove 2 of the tamarind pieces from the curry after its done, as i find they end up being too sour if left in there. You can of course leave them in there if you prefer it that way.

Curry is not spicy, add green chilli accordingly.

The curry can be left at room temperature for a day or so. Reheat on low heat before using.

Needless to say, the curry tastes best the next day or even the day after.

Kerala kappa masala (Tapioca masala)

In my mind I keep thinking I have loads of time and think of taking part in all these cook outs and blog events and such. But then in reality, I am either busy with something or the other or lazy. Being a hard core mallu, I am ashamed at the low number of mallu recipes from down south. Even though I don't make mallu food that often, it is definitely a favourite of ours and I really wished I knew how to make those authentic dishes.

That's when Kerala Kitchen, this group I'm part of on Facebook, decided to do a cook out together. I decided it was the best time to learn some new dishes, and feed my mallu-food-deprived blog some fab dishes from the mother land. But as usual, I waited till the n-th minute to post it. But better late than never right? So here I am with a very popular dish from Kerala- tapioca. Since I couldn't get hold of fresh tapioca, I had to make do with the frozen one. Its not that bad, but if you get fresh ones, that's the best.

The husband loves it to no end, but not in the mashed sort of way, just boiled and served with some spicy onion-chilli chutney. I on the other hand, am not that big a fan of it, but if I do have it, I prefer the mashed one with coconut and such, served with some spicy curry. This prep. is new to me, and since it is very close to the one I prefer, i loved it. I paired it with a fish curry and dinner was sorted. Thanks Nags for the simple, but tasty recipe. 

Recipe adapted from Edible Garden (serves 2)

Tapioca- 500 gms

Garlic- 5 to 6 cloves

Dry red chillies- 2

Mustard seeds- 1/2 tsp

Curry leaves- a sprig

Turmeric powder- 1/4 tsp

Oil- 1 tbsp

Salt- to taste

 

Cook the tapioca till tender. A fork should easily cut through. I pressure cook it with some water for about 10 to 12 minutes. Lightly break/ mash the pieces. (Not too smooth like mashed potato though)

In the mean time, coarsely grind the garlic and red chillies in a spice grinder or with a pestle and mortar.

Heat the oil in a kadai and splutter mustard seeds and curry leaves.

Add the ground mix along with turmeric and cook for a couple of minutes, for the raw taste to disappear.

Tip in the cooked tapioca and enough salt, stir it all together and cook for a couple more minutes, just to heat through the tapioca.

Take it off the heat and serve with your favourite curry or chutney