Fish Curry - Coastal Style - Kravings
This fish curry is made by grinding spices and coconut together with tamarind paste and then I like to strain it so it's velvety smooth. In many authentic recipes, the fish or shrimp is inserted into this bubbling gravy raw and cooks in the sauce, however I like to lightly fry my fish first as my family prefers it this way. You can try it any way that you like. I also use whatever fish I can find that is fresh in the market. In this post I used Kingfish slices, but you could use any other fish that you like. This is also great with shrimp crab!
Ingredients
| For marinade: | ||
| Kingfish fillets | 500 Gram (or whole) | |
| Salt | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| For masala: | ||
| Kashmiri chillies | 6 | |
| Tamarind pieces | 1 Inch , soaked (soaked in 1/2 cup hot water) | |
| Cumin seeds | 1 Tablespoon | |
| Coriander seeds | 1 Tablespoon | |
| Chopped ginger | 1/4 Cup (4 tbs) | |
| Chopped garlic | 1/4 Cup (4 tbs) | |
| Chopped onion | 1/4 Cup (4 tbs) | |
| Coarse salt | 1 Teaspoon | |
| Water | 2 Cup (32 tbs) (for grinding) | |
| Turmeric powder | 1/2 Teaspoon | |
| Shredded fresh coconut/Frozen coconut | 1/2 Cup (8 tbs) | |
| Green chillies | 2 (slit horizontally) | |
| Kokam | 5 (petals) | |
| Seeds | 5 (Tephlam seeds or Triphal seeds) | |
| Salt | To Taste |
Directions
GETTING READY:
1. Soak the red chillies in hot water overnight.
2. Marinate the fish with the salt, chilli & turmeric powder and keep aside.
MAKING:
3. Remove the stems and grind with all the other ingredients adding water a little at a time.
4. Once you have a smooth paste, strain it, reserve all the liquid and add the solids back into the food processor with more water and strain again.
5. Repeat this process a few times till all the solids have turned into a smooth gravy.
6. Heat some oil and shallow fry the fish on both sides and remove.
7. Add the gravy to the pot and also this to come to a rolling boil.
8. Add the fish back in and allow to cook completely covered.
9. Add the green chillies. Kokam and triphal seeds
SERVING:
10. Serve and enjoy!
Recipe Summary
