Malabar Fish Curry

My friends at blog hopping must be wondering about my second blog hop post for today.! Am sure Radhika is smiling reading through this. Hope it’s a pleasant surprise to her. :o). The story is that I was scheduled to hop to Shireen’s blog this week. But due to lot of enquiries Radhika who hosts the blog hopping, decided to make tweak to the schedule and I got assigned Rinku’s kitchen. Problem was I had already prepared my bloghopping for this week and didn’t wanted my whole post and clicks go waste. So I requested Radhika to excuse me from changing my schedule. She being so understanding agreed to it, but I did promise her that if I get time, I would try Rinku’s blog too. After all I have blog hopped her before and would have loved to give some more try.

And time did I get over the weekend. Since I was getting ready to prepare fish curry, I remembered seeing this recent post of Nandan Meen curry on Rinku’s blog. The content and the outcome were so very close to what we make at home. I did little tweaks here and there. For original recipe visit Rinku and her wonderful blog. I have almost started to think konkan and kerala dishes are very similar. So here I present to you my second blog hopping for the day, Malabar fish curry.

Serves: 4 | Prep. Time: 10 min. | Cooking Time: 15 min.

Ingredients:

• For masala -
  • Coconut – Grated 2 cups
  • Chili powder - 1 tbsp.
  • Turmeric powder - 1/2 tsp.
  • Cumin/ Jeera powder - 1/2 tsp.
  • Tamarind extract - 1/2 tsp.
  • Coriander powder - 1 tsp
• Tilapia fish fillets – 4
• Green Chili - 3 slit
• Ginger - 1 tbsp. (minced)
• Onion - small (minced fine)
• Curry / Kadipatta leaves - 1 spring
• Garam masala powder - 1tsp.
• Water as required
• Salt to taste
• Oil - 1 tbsp. 

Clockwise from top - Garam masala, coconut paste, salt, oil, curry leaves, ginger, chili (from my Garden!), onion

Method of Preparation:

~ Wash and clean fish fillets. Cut them to required size and keep it aside to drain out the excess water.
~ Grind everything listed under masala to a fine paste. (Coconut and tamarind with turmeric, chili powder, cumin and coriander powder).

 

~ Heat oil in a pan, add curry leaves.

~ After few seconds add, green chilies, onion and ginger. Fry till onions turn translucent.
~ Add coconut paste and add required amount of water and salt. Bring it to boil.
~ Now add fish fillets gently in and cook until it boils again; in about 4 to 5 minutes. Check to make sure all the fillets are done (They would turn white)
~ Serve this yummy dish hot with some rice.

Check out my previous blog hop entries…

This is off to Radhika’s blog hop event.