King Fish Curry

2 Comments
Ingredients: King Fish – ½ skin removed and sliced thin
Tamarind – 1 marble sized piece, soaked and squeezed in water.
Camboge (Kudam puli) – 2 pieces
Small Onions (Shallots) – 6 – 8 sliced
Green chillies – 4 sliced lengthwise
Curry leaves – 7-8
Ginger – 1 inch piece
Garlic – 1 clove
Coconut scrappings – 1 cup
Chilly Powder – 2 Teaspoon
Coriander Powder – 2 Teaspoon
Turmeirc Powder – ¼ Teaspoon
Oil – 3 Tablespoons
Salt to taste

Method:

  1. Heat Oil in a Deep Frying Pan or Meen Chatti.
  2. Add in the onions, Green Chilies, Ginger, Garlic, Curry Leaves and sauté till the onions are translucent.
  3. Add in the Turmeric Powder, Chilly Powder, Coriander Powder and mix well.
  4. Pour in the strained Tamarind Pulp.
  5. Add at least 2 cups of water.
  6. When the water boils add in the kodum pulli.
  7. Grind Coconut into a fine paste and add into this.
  8. Cook for 2 minutes till the gravy thickens a bit.
  9. Add Salt.
  10. Add in the fish pieces.
  11. Cook till the fish is cooked and the gravy thickens.
  12. King Fish Curry is ready to be served with Steamed Rice.

Tips:

  1. Do not use a spatula to stir once the fish is in. Just give the pan a good shake carefully. The pieces will not break off.
  2. You can avoid the coconut if you want to.
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