Fish in Roasted Coconut Gravy - Kerala Style
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 5 people
Ingredients
For making gravy
  • Fish, cut into cubes- 8 cubes ( King fish, pomfret- I've added sardines)
  • Drumsticks-Moringa, cut into 3-inch slice- 3 (or use eggplants or tomatoes, cubed)
  • Tamarind, fresh- 2-inch slice, soaked in ½ cup warm water
  • Curry leaves- 1 sprig
  • Green chilies, split lengthwise- 2
For roasting coconut
  • Coconut oil or vegetable oil- 2 tbsp
  • Coconut, grated- 2 cups
  • Curry leaves- 1 sprig
  • Small onions or pearl onions- 5
  • Chili powder- 1½ tsp (or use ½ tsp Kashmiri chili powder + 1 tsp regular chili powder)
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Ground black pepper- ½ tsp
  • Salt- 1½ tsp
  • Water- 1½ cups while grinding+ ½ cup to thin down the gravy
Instructions
  1. If using whole fish, clean the fish, remove the scales and internal organs, cut into 2-inch pieces, keep it aside.
  2. You can use kingfish, pomfret, or sardines.
  3. You could use bone-in or boneless fish for making this curry. I prefer bone-in fish as it tastes better.
  4. In a small bowl, soak 2-inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes. After 5 minutes, squeeze the soaked tamarind in water, strain the juice & discard the skin & seeds. Keep it aside.
  5. If you can get hold of drumsticks-Moringa, available at Indian and Asian stores use that, otherwise use diced eggplants (10 cubes) or 2 tomatoes.
  6. Cut the drumsticks into 3-inch slices.
  7. Use a claypan or non-stick saucepan: add the fish, moringa-drumsticks, green chilies and curry leaves; keep aside.
Roasting coconut
  1. Place a large pan over medium heat, add oil.
  2. Add coconut, small onions, and curry leaves, and stir fry till the coconut turns golden brown in color.
  3. Keep stirring for even roasting.
  4. When the coconut turns golden brown, add chili powder, turmeric powder, coriander powder, ground black pepper, and salt.
  5. Combine everything well, saute for a minute.
  6. Remove the pan from the heat, let cool down.
  7. In a blender, grind the roasted coconut along with 1½ cups water to a smooth paste.
  8. If the mixture is too thick add some more water while grinding.
  9. Pour the ground coconut paste over the fish and drumsticks- moringa.
  10. Add ½ cup water to thin down the gravy.
  11. Add the tamarind extract to the gravy, combine well.
  12. Place the pan over medium-heat & cook covered for 10 minutes.
  13. When the gravy comes to a slight boil, open the lid slightly and let cook for 5 minutes.
  14. Don't overcook the fish or stir the fish too much as it will start to fall apart.
  15. Lower the heat and cook for 2 minutes.
  16. If the gravy is too thick, add ¼ cup water to thin it down and cook for 2 minutes.
  17. Taste the gravy, adjust the salt according to your needs.
  18. Remove the pan from the heat, and keep it covered for a few minutes.
Notes
•You could store the roasted coconut with the masala in the refrigerator for a month, make sure to store in an air tight container or ziplock bag.
•If you have a clay pot, make this curry in it for a better taste.
•Leftover curry can be stored in the refrigerator, this curry will taste better the next day.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/roasted-coconut-fish-curry-with-moringa-drumsticks-kerala-style-varutharacha-meen-curry/