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Malabar Fish Curry ( Thenga Varutharacha Chaaru - Kerala Cuisine )

Posted Jan 12 2010 8:21am


Malabar Fish Curry

Preparation Time: 20-25 minutes

Serves: Four 


Ingredients

Seer fish - 250 gm 

Coconut - 1 cup

Onion - 1
Oil - 1 teaspoon ( for roasting grated coconut )

Ginger - garlic paste - 1 tablespoon

Small onion - 1 tablespoon, chopped
Chilli powder - 2 teaspoon

Turmeric powder - half teaspoon

Coriander powder - 2 teaspoon

Aniseed - 1 teaspoon

Tomato - 1

Tamarind - 1/4 cup tamarind juice or 1 tablespoon tamarind paste diluted in 1/4 cup water
Fenugreek ( uluva / methi )- 1/2 teaspoon

Coriander leaves - half a bunch

Curry leaves - 1 sprig 

Oil - 2 tbsp
Water - 1 cup

Salt - to taste

Method

Clean and cut the fish into big slices and wash well.

Slice the onion and chillies.

Cut the tomato into four.

Roast grated coconut with aniseed, chopped small onion and a few curry leaves in one tsp oil to golden brown and grind to a smooth paste.

Heat the oil. Add fenugreek. When it turns brown add the onion and chilli and sauté.

Add the ginger and garlic paste. Fry for a few minutes.

Add the tamarind water, chilli powder, coriander powder, turmeric powder and salt. Boil for a few minutes.

Add the fish and tomato. Cook till the fish is done.

Mix the ground coconut in one cup water and add to the curry. Mix it slowly. Add coriander leaves and curry leaves. Simmer for 3 - 4 minutes and remove from the heat. Serve with rice.

Recipe Credit - Chef Chandrasekhar, Taj



Malabar Dishes / Meals available at

Hotel Crescent
No . 24, Valluvarkottam High Road
Nungambakam
Chennai

Tel# 28257038

Landmark - Near Raaj Bhavan Vegetarian Restaurant
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