Kerala is famous for coconut fish curry, it is a traditional favorite, that goes well with rice, tapioca, appam etc.
- Mackerel ( any fleshy fish) – I kg
- Onion chopped – 3 big
- Crushed ginger- 3 tsp
- Crushed garlic – 2 tsp,
- Green Chilly slit – 2-3
- Tomato cut into thin slices – 2
- Chili powder – 2 – 3 tsp ( may add more/less)
- Coriander powder – ½ tsp
- Turmeric powder – ½ tsp
- Fenugreek seeds – ¼ tsp
- Cocum ( kudampuli ) soaked in warm water – 3- 4pieces
- Medium thick coconut milk – 1 cup
- Thick coconut Milk – 1 cup
- Coconut oil
- Curry leaves
- Coriander leaves chopped (optional)
- Heat oil in a deep pan. Splutter fenugreek seeds.
- Add chopped onions, curry leaves, and green chili with some salt, when the onion starts to brown add crushed ginger & garlic & saute for 2-3 minutes.
- Add the masala powders ( 7, 8 & 9 ) sauté this on low flame for 2-3 mins, add cocum and enough salt.
- Add medium thick coconut milk and one more cup water and bring it to a boil.
- Reduce flame and add cleaned fish pieces. Cover with lid and Cook till the fish pieces are almost done, it will take around 15-20 minutes on low flame. Rotate the pan, to make sure nothing stick to the bottom.
- Spread tomato pieces on the curry again cover with lid and cook for 5 – 10 minutes, till the gravy thickens.
- Add thick coconut milk and rotate the pan. With one boil, off the fire. Cook on low flame for 5-7 minutes . Remove from fire.
- Garnish with tomato pieces & curry leaves.
- The curry should be rested for some time to help the flavours settle. It is ideal to make it one day in advance.
- The number of cocoum depends on how strong it is, after making the curry, if you feel the taste of cocoum is too strong, remove a few pieces from the curry.
- The curry tends to thicken as it rests, so adjust the quantity of gravy accordingly.
- The cooking time of fish varies depending on the type and size of fish used