Kerala village style fish curry

Why Kerala food is so inviting ??

"It's because Kerala food is based on fresh spices, herbs and fish best protein.

And when you and I look at the list of Kerala food, and notice the fresh herbs and multitude of spices used in cooking, it truly is a huge contributing factor as to why this State cuisine is so flavorful and exciting to eat.

Versatile cuisine with a prevalence for puttu, appam, idiyappam,idlis and other rice-based dishes, there are also opportunities for plant-based meals in almost every home.

If you are bored of eating the same fish dishes, try this local village fish dush from Kerala to stimulate your taste buds.

Ingredients....

1 kg fresh water fish

1 onion

½ of coconut

1" Ginger

6 Garlic cloves

4 Green chillies

2 Cardamom

Lemon size tamarind

1 Green bay leaves

2 Cloves

⅓" of raw turmeric

½" Cinnamon

Salt

For garnishing...

Handful of Curry leaves

Sliced Green chillies

Coconut oil

Preparation....

Wash fish keep without any marinating.

Grind coarsely Ginger, garlic, onion and green chillies.

Grind coconut with a cup of water. Remove these coconut extract for later use.

Grind all above ingredients along with coconut into fine paste.

Take fish bowl add both the paste into fish mix and rub properly.

Now take a wok add ½ cup of water swrill the wok add all marinated fish. Keep in low flame cover tightly with a lid.

No need to stir remove after 10 minutes switch off the flame add coconut water swrill wok add sliced green chillies, curry leaves and drizzle few drops of coconut oil.

It's ready to eat.

Note...

*The coarsely ground paste adds to the texture and will ensure that the curry won’t become too watery.

*Adding coconut extract or milk towards the end just a bit of creaminess to the curry.

*A garnish of coconut oil and curry leaves completes this Kerala village style fish curry. You can't skip this unique way of Kerala food steps.

*Specially in this curry they skip to add kokum.

* They use kanthari chillies for this curry.

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A PINCH OF HING

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