Ingredients (Serves 5)
Recipe courtesy – Adukkala Vishesham
1. Fish (rainbow trout, tilapia etc) – Around 400 gm, cut into medium pieces
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tsp
Salt – As required
2. Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds / uluva – 1/2 tsp
3. Ginger – 1 tsp, finely chopped
Garlic – 1 tsp, finely chopped
Green chilies – 2, slit
Curry leaves – A few
Pearl onions – 6, thinly sliced
4. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 2 tsp
Coriander powder – 1 tsp
5. Tomato – 3, chopped
6. Hot water – 3/4 cup
7. Medium-thick coconut milk – 1/4 cup
8. Salt – To taste
Method
1. Marinate the fish pieces with 1/2 tsp turmeric powder, 1 tsp chilly powder and enough salt for at least 30 minutes.
2. Heat 2 tbsp coconut oil in a manchatti /claypot at medium-high heat. Splutter mustard seeds and fry fenugreek seeds until golden. Add ginger, garlic, green chilies, curry leaves and sliced pearl onion. Saute until onion changes color. Add turmeric powder, kashmiri chilly powder and coriander powder. Saute until their raw smell leaves. Next add chopped tomatoes, 3/4 cup hot water and little salt. Bring to a boil. Cover and cook for 4- 5 minutes until tomatoes get cooked. Add the fish pieces and a few curry leaves. Bring to a boil and add coconut milk. Cover and cook for 8 – 10 minutes at medium-low heat until fish pieces are completely done. Taste-check for salt. Add a tsp of coconut oil and a few curry leaves. Keep covered for 10 – 15 minutes. Serve with rice and other side-dishes. It tastes best after a few hours.
This is what I call a perfect and inviting looking fish curry blended with tomato.
Deepa
Thanks Deepa! 🙂