It is a small round shaped fruit and is used in it’s dried form. Can v use normal tamarind if we don’t have kodampuli. If you want a rich curry, you can add the first milk at the end. Connect With Me : Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Tried it and everyone loved the fish curry. Add shallots, ginger, garlic and green chillies and fry until they turn golden brown. I made the Fish curry following the recipe to a T and it came out perfect like my mom’s. It will take 3-4 minutes to fry the paste. I just love your posts. Even Mom, who normally follows only her own recipes says that your recipe is a must have. Close the pan with a lid and let the curry simmer for 6 minutes. I didn’t have it so I made it in a regular kadai. Kerala Fish Curry (South Indian) by RashmiMenon June 28, 2008. written by RashmiMenon June 28, 2008. I have not missed. I live in Kolkata. Thanks for the recipe. However, you can also serve it with appams or parotta. Close the pan with a lid and let it simmer for five minutes. Simmer the heat. Kokum or tamarind? Add mustard seeds and curry leaves and let them crackle for a few seconds. I LOVE to see your creations so snap a photo and mention, Click here to leave a review and give us a five star rating ★★★★★. Heat once more before serving. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. The flavours will mature with time and it will even get more delicious the next day. I didn't had it so made it in a regular kadai. Serve this curry at least 3-4 hours after making it. Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked. To make Kerala Fish Curry with coconut milk, instead of adding water in the below-mentioned steps, add 2 cups of thin coconut milk and cook the fish in it. Crush the ginger and garlic in a mortar and pestle. (mom passed away 7 years ago and we’ve missed her cooking a lot). I love Jacques Pepin and Julia Child. Fish fillet(cut into 1" pieces) - 1/2 kilo; I used the sardines in the tin but came out so tasty. He is into the film industry and the struggle there is so real. I used Seer fish to make this recipe but you can use any fish like pomfret, sardine (Mathi), Mahi Mahi, etc. Do not add too much water while making the paste otherwise, it will not brown properly. If you do not have access to kudampuli, do try the recipe with tamarind and I am sure you will not be disappointed. I have a doubt about adding coconut milk. Set aside.I have used the fish variety called Milk Shark (paal sura) today. Add shallots (You can use sliced onion if shallots are not available), ginger, garlic and green chillies and fry until they turn golden brown. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Thats so nice to hear that this recipe got mom’s approval. Your email address will not be published. This fish curry is one of those. Thanks! If using coconut milk, replace water with thin coconut milk. Tried it out last month. Be sure that it will turn out good each time! Thenga Aracha Meen Curry Ingredients (Serves 6) 1. I crazy love knives. Really glad that you liked it! Add few tablespoons of water and make a thick paste. Remove the pan from heat and let the curry rest for 2-3 hours for the flavors to mature. He has had that kind of influence on me. Check out the recipe to make Kappa here. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Add fish and salt to taste and cook for 8-10 minutes. She’s not the “teacherly” type, so she never passed on her recipes. Adding the salt now will help prevent the ginger and garlic from sticking to the pan. I want to try this recipe what can I replace kodampuli with!? Recipe with step by step pictures. Lastly, serve this fantastic fish curry with a plateful of rice and trust me, you would eat the happiest meal ever of your life. Salt the fish Salt the fish steaks. Add few tablespoons of water and make a thick paste. your recipes are awesome! Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Hi! Yes you can cook pomfret or seer fish too! Welcome to my space. ★☆ Let the mustard seeds crackle. Here is how to make it. I have tamarind concentrate, but can I add kokam instead of kodampuli to give it that taste? Make this authentic recipe at home with and without coconut. Thanks so much Ananya. Add in a cup of second pressed coconut milk. Its a sign that the masalas are cooked. I’m Suguna, a former financial analyst, now a full-time food blogger. Thank you for helping me fulfill my cravings and share my cultural cuisine with my partner, who thought Indian food was all samosa and dahl. This site uses Akismet to reduce spam. Tag @kannammacooks on Instagram and hashtag it #kannammacooks. But, most importantly, it has a signature taste of kudampuli (Dried Malabar tamarind) and curry leaves. 8–9 pieces of Sardine / Mathi Meen (see the ingredients section). This curry tastes best with steamed rice. Fish – 500 gm, cut into medium pieces (I used 3 medium-small fillets of wild salmon) 2. Every time we make Sardines at home, I think about him while cooking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. Kokum can also be added for a Kadampuli like taste.