It’s been sometime since I posted a fish recipe here, right? Though both of us like fish big time, we dont get to eat it as much as we like. So, every time we go to Kerala, we make sure we compensate for all the lost time by feasting on a fish centred menu.
I’m not sure whether I already told you this… During our last Kerala trip, Appa took us to a small village called Kadamakkudy. It’s an island near Ernakulam, Cochin. It’s a very beautiful place! I was quite surprised to see such a place very close to the city. Now, that reminds me another thing… I’ve always felt that you cannot find a typical village in Kerala, like rest of India. Most of the places are small towns and does not fit the description of a typical Indian village. Do you think so?
Next time you are in Cochin and you get frustrated with the traffic and Metro work, take a drive to this beautiful place and I’m sure you will love the change of scene! If you are lucky, you will end up with some fresh catch too, you never know!
When my parents have visitors, Appa makes a trip to Kadamakkudy to get fresh catch of the day and I should say the taste of that is something else altogether! When we were there Appa got fresh Karimeen, Lobster and Prawns. See, I told you we make sure to compensate for all the lost time ;)
Coming to this recipe, this is a Malabar style fish recipe. The main difference I felt is the addition of Tamarind instead of Kudampuli and also using tomato. Though I love Kudampuli Fish curries, I dont mind trying different style once in a while. It’s a very easy recipe and the end result is a flavourful dish.
Hope you too will like it.
Here is the recipe..
Heat oil and crackle mustard and fenugreek seeds. Add sliced small onion, crushed ginger and garlic and cook. Cook till it turns golden brown…
When it becomes golden brown add chilli and turmeric powder. Fry for a min or two. Add soaked tamarind pulp and ¼ cup water. Mix well…
Add tomato and salt. When tomato is slightly soft add fish pieces…
Add 1 cup water and bring it to boil and simmer and cook for 12-15 mins, till the fish is done and gravy has become thick…
Recipe adapted from Ummi Abdulla’s “Malabar PachakaVidhi”
- 325 gms Fish (measured after cleaning, I used Pomfret)
- 12-15 Small onion / Pearl onion (sliced)
- 2.5 tsp Crushed ginger & garlic (each)
- 1/2 tsp Turmeric powder
- 3 tsp Chilli powder
- 1 small -medium Tomato (sliced)
- gooseberry size Tamarind (soaked in 2-3 tbsp warm water, refer notes)
- 1 cup Water
- 1/4 tsp Mustard seeds
- a pinch Fenugreek seeds
- Coconut oil
- Curry leaves
- Heat oil and crackle mustard and fenugreek seeds. Add sliced small onion, crushed ginger and garlic and cook. When it becomes golden brown add chilli and turmeric powder. Fry for a min or two. Add soaked tamarind pulp and ¼ cup water. Mix well.
- Add tomato and salt. When tomato is slightly soft add fish pieces. Coat the fish pieces with the masala. Add 1 cup water and rotate the pan, to ensure the masala is covering the fish pieces. Bring it to boil and simmer and cook for 12-15 mins, till the fish is done and gravy has become thick.
Do a taste test of tamarind to see it’s strength and add accordingly. Also some tamarind may be too salty, in that case, be careful while adding salt to the curry.
Make sure you give enough resting time for the dish, since the flavour develops as it rests. Also, you can adjust the qty of gravy to suit your requirements. keep in mind that gravy tends to reduce as it rests.