Original recipe by Chef PS Kadam
Apparently, Malabar fish curry is a popular dish in Kerala. So, I thought let's give him a taste of his native land. I've used soy fish for this dish and it did taste good. No compromise.
INGREDIENT
Fish slices, fried - as desired
Salt - to taste
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Fenugreek - 1 pinch
Dry red chilies, cut into strips - 2
Curry leaves - few
Asafoetida powder - 1 pinch
Green chilies, halved - 2
Turmeric paste - 1 tbsp
Coriander powder - 1 tbsp
Tamarind juice - 1 tbsp
Water - 1 cup
Coconut milk - 200ml
Tomato, cubed - 1
Ajwain - 1 pinch
METHOD
- Heat oil in cooking pan, Saute fenugreek, dry red chillies, curry leaves, asafoetida and green chillies for 2 minute.
- Stir in turmeric paste and saute for 30 seconds.
- Put in coriander powder, turmeric powder and red chili powder, and saute for 30 seconds.
- Add tamarind juice, stir and pour in water. Bring it to boil.
- Pour in coconut milk. Add salt, tomato cubes and ajwain.Keep on stirring.
- If the gravy thickens, add another 1/2 cup of water to make it thin. Simmer on low flame for awhile.
- Put in the fried fish and cook slowly for 2 minutes.
- Check the taste. Remove from fire and garnish.
Enjoy your meal.
