Fish Curry in Coconut Milk

Fish Curry has a lot of varieties all over Kerala. The major difference is in the ingredient used for the taste of sourness. While tamarind is used in the Malabar region, Gambooge/ Kudampuli is the  main ingredient in the Travancore style of fish curry preparation. Here i am sharing with you a simple recipe of fish , cooked in coconut milk along with the spicy Gambooge/Kudampuli, ginger, garlic etc...

Ingredients:-

Any Fish                                          - 6 pieces

Fenugreek seeds                             - ½ tsp

Fresh Curry leaves                           - a few

Chopped Shallots(Kunjulli)          - 1 tbsp

Green chilli(slit)                                - 1

Crushed Ginger                                   - 1 tbsp

Crushed Garlic                                   - 1 tsp

Turmeric powder                             - 1 tsp

Red chilli powder                             - 1 tbsp

Coconut milk                                      - 3 cups

Kudampuli / Gambooge                      - 1 inch piece

Coconut Oil                                         - 2 tbsp

Salt to taste

Method:-

Heat coconut oil in a clay pot and splutter fenugreek seeds.

Add curry leaves, chopped shallots, green chilli and crushed ginger and garlic. 

Once it is done, add turmeric powder and red chilli powder and sauté well.

Add coconut milk soon before the powders change their colour.

Then add kudam puli.

Add salt to taste and stir well.

Keep the flame high and let it boil for 2 min so that the gravy will absorb flavours of all the ingredients. Stir in between.

Then add fish pieces carefully.

After about 5 min, keep the flame low and cook for another 10 minutes.

Switch off the flame once the oil comes out of the gravy.

Serve hot with rice.

Tips:-

Try to prepare the curry at least 3-4 hours before serving for  better taste.