I had posted this recipe long time ago. Then somehow it got lost during our site upgrade! This fish curry was one of my first cooking experiments after marriage and so it’s always special to me :)
Well, it’s pretty much a basic fish curry recipe, but the flavours of cocoum and coconut milk takes it to another level. Unlike the “Meen Vevichathu” recipe, this one has gravy. This curry tastes great with Kappa, Appam, Puttu, Chapathi and Rice.
During our recent trip, Mummy (Jose’s mom) made this and I wasted no time in taking photos, so that I can repost it here. I took step by step photos too, but sadly it’s not clear. May be next time..
Here is the recipe…
Kerala Fish Curry With Coconut Milk
- 1/2 kg King fish (neimeen)
- 1 small Onion (sliced)
- 8-10 Small onion / shallots (sliced)
- 1 tbsp Crushed ginger & garlic (each)
- 2-3 Green Chilly (slit lengthwise)
- 1 tbsp Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Fenugreek powder
- 2-4 pieces Cocum (kudampuli) ( (refer notes))
- 2 cups Medium thick coconut milk
- 1 cup Thick coconut Milk
- Coconut oil
- Curry leaves
- Heat oil in a manchatti (claypot) or a deep pan. Add crushed ginger & garlic & saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
- Add cocum and salt. Add medium thick coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 – 25 mins on low flame. Add thick coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
- The curry should be rested for sometime to help the flavours settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.