Here is the recipe
for the authentic Kerala fish curry with coconut gravy. Any kind of fish can be used for this - either the
soft kind like Tilapia, catfish etc or the firmer ones like
king fish, salmon etc. When fresh fish is not available, I
make this dish with frozen catfish fillets. It
goes well with Kerala matta rice or white rice.
Any kind of
fish can be used for this - either the soft kind like Tilapia,
catfish etc or the firmer ones like king fish, salmon etc.
Clean and cut the fish into pieces.
In a blender, grind ginger,
coconut,
pearl onion, chilly powder, coriander powder, turmeric powder, a
couple of curry leaves and just enough water to make a smooth paste.
Pour the ground mixture into a
clay pot, add the rest of the curry leaves, kudam puli, green
chillies, salt and required amount of water(depends on how thick
you need the gravy to be) and bring it to a simmer on medium
heat.
Now add the fish pieces and
mix well. Cook on medium-low till the fish pieces are cooked
(when fish flakes easily).
Drizzle
coconut oil over the curry and keep covered.
