Kerala Style Fish Curry in Ground Coconut Gravy

Yet another fish curry that my mom often makes…

I repeat fish and Keralites are inseparable. In Kerala, most of the non-vegetarians consume fish on daily basis. There are several different ways of making fish, most common ways are making curries out of it and frying the fish. I have always preferred fried fish than curried ones, even my hubby has the same preference. Hence, now when I make curries I have to volunteer in finishing up the curried fish as I don’t like to see it getting wasted.

This is one of the fish curries that my mom makes often, I have already posted the recipe for some of the other curries. This one is quite easy compared to fish in roasted coconut gravy, as this one doesn’t involve the roasting of coconut part. You just have to grind  the grated coconut along with some simple spices and cook it along with the fish. This curry goes well with rice, puttu, chapati etc. In Kerala, this curry is prepared in clay pots, so if you have a clay pot go ahead and make this in it.

I used anchovy fish, you could use any kind of fish like mackerel, sardine, pomfret etc. Also, I have used raw mango, if you don’t have raw mangoes use tamarind juice instead.

Kerala style fish curry in Ground Coconut gravy

Ingredients:

  • Anchovies, bone removed- 25
  • Raw mango, diced- 1 (or use tamarind juice)
  • Green chilies, cut half lengthwise- 3
  • Curry leaves- 1 sprig
  • Salt- to taste

To grind: 

  • Coconut- 1 1/2 cups
  • Chili powder- 2 tsp
  • Turmeric powder- 1/2 tsp
  • Small onions, chopped- 4
  • Water- enough to make a smooth paste

For tempering:

  •  Oil- 3 tbsp
  • Mustard seeds- 1 tsp
  • Small onions or shallots, cut small- 2
  • Whole dry Red chili- 2
  • Curry leaves- 1 sprig
  • Fenugreek seeds (optional)- 1 tsp

Instruction

Anchovies:

  • In a blender, grind the above mentioned ingredients “to grind” along with water to a smooth paste.
  • In a pan or preferably in a clay pot: combine the anchovies, raw mango, green chilies, curry leaves along with the ground coconut mixture, add salt to taste.
  • Add some water to thin down the gravy, combine well.
  • Place the pan on medium heat, cover the pan and let the gravy come to a boil.
  • If the gravy is too thick you could add little more water to thin it down.
  • Taste the gravy and add salt accordingly.
  • If you want it to be more spicy add some more chili powder to it.
  • Lower the heat and cook covered till the fish has cooked well, remove from the flame and keep it covered.
  • Heat a small frying pan, add oil, when it gets hot add mustard seeds, let it splutter.
  • Add small onions and whole dry red chilies and curry leaves, saute let the onions turn golden brown.
  • Now, add fenugreek seeds and saute till it turns golden in color.
  • Fenugreek seeds should be added at the end, otherwise it will impart bitter taste to the tempering.
  • Make sure not to burn the tempering, remove from the heat and pour the tempering over the prepared fish curry.
  • Keep the curry covered for sometime so that the aroma of the tempering will get into the fish.
  • Serve this curry along with rice, chapati, puttu etc.

Tips:

  • This curry tastes better if cooked in a clay pot, leftovers taste even more delicious.
  • If you don’t have raw mango, add tamarind juice instead. Soak 2 inch slice of fresh tamarind in 1/4 cup warm water for a minute. Combine the tamarind along with water, strain it and add 2-3 tbsp of it to the curry. If using concentrated tamarind juice, use less amount- 1/2 tsp or so.

 

Kerala Style Fish Curry in Ground Coconut Gravy
 
Ingredients
  • Anchovies, bone removed- 25
  • Raw mango, diced- 1 (or use tamarind juice)
  • Green chilies, cut half lengthwise- 3
  • Curry leaves- 1 sprig
  • Salt- to taste
To grind
  • Coconut- 1½ cups
  • Chili powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Small onions, chopped- 4
  • Water- enough to make a smooth paste
For tempering
  • Oil- 3 tbsp
  • Mustard seeds- 1 tsp
  • Small onions or shallots, cut small- 2
  • Whole dry Red chili- 2
  • Curry leaves- 1 sprig
  • Fenugreek seeds (optional)- 1 tsp
Instructions
Anchovies
  1. In a blender, grind the above mentioned ingredients "to grind" along with water to a smooth paste.
  2. In a pan or preferably in a clay pot: combine the anchovies, raw mango, green chilies, curry leaves along with the ground coconut mixture, add salt to taste.
  3. Add some water to thin down the gravy, combine well.
  4. Place the pan on medium heat, cover the pan and let the gravy come to a boil.
  5. If the gravy is too thick you could add little more water to thin it down.
  6. Taste the gravy and add salt accordingly.
  7. If you want it to be more spicy add some more chili powder to it.
  8. Lower the heat and cook covered till the fish has cooked well, remove from the flame and keep it covered.
  9. Heat a small frying pan, add oil, when it gets hot add mustard seeds, let it splutter.
  10. Add small onions and whole dry red chilies and curry leaves, saute let the onions turn golden brown.
  11. Now, add fenugreek seeds and saute till it turns golden in color.
  12. Fenugreek seeds should be added at the end, otherwise it will impart bitter taste to the tempering.
  13. Make sure not to burn the tempering, remove from the heat and pour the tempering over the prepared fish curry.
  14. Keep the curry covered for sometime so that the aroma of the tempering will get into the fish.
  15. Serve this curry along with rice, chapati, puttu etc.
Notes
•This curry tastes better if cooked in a clay pot, leftovers taste even more delicious.
•If you don't have raw mango, add tamarind juice instead. Soak 2 inch slice of fresh tamarind in ¼ cup warm water for a minute. Combine the tamarind along with water, strain it and add 2-3 tbsp of it to the curry. If using concentrated tamarind juice, use less amount- ½ tsp or so.

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