Kugan's Kitchen Part 6

[kugan98]

Rose, Rose, I love you, with a tender heart
Sorry for the delay in posting the recipe.
Enjoy the recipe, Kugan98



Rose, the taste for this curry is the kudampuli, or kokum as they call it.
It gives a very nice taste for this Kerala fish curry.
You can use tamarind if you do not have this puli. Kugan98


KERALA FISH CURRY

Ingredients:

500 grms fish slices (any fish ) cleaned
1 onion sliced
3 pips garlic sliced
1 inch ginger chopped
3 green chillies slit
1 sprig curry leaves
4 kudampuli or 2 tbs tamarind paste

2 tbs coconut oil
4 tsp chillie powder
½ tsp turmeric powder
¼ tsp fenugreek powder
2 cups thin coconut milk
1 cup thick coconut milk
Salt as needed

Method:
Soak the kudampuli in ½ a cup of water.
Heat oil in a manchatty or a pot.
Add in the onions, and sauté until light brown.
Add in the garlic, ginger green chillies and curry leaves.
Sauté well.

Now add in the chillie, turmeric and fenugreek powders.
Give a good stir, add in the soaked kudampuli with the juice.
Add in also the thin coconut milk. Add salt and mix well.
Cover and boil on medium heat till it boils.

Now remove the cover and add in the fish slices slowly.
Do not stir, let it come to a slow boil.
Once the fish is cooked, add in the thick coconut milk.
Gently stir the gravy. Put off the fire when the gravy is about to boil.
It tastes better if kept for few hours before serving.