Fish Curry - Kerala Style

I was born in "Gods own country" in the calm and serene settings around the backwaters of rural kerala and have been fortunate to savor the delicacies of kerala cuisine where coconut is one of the key ingredients.

There are multiple ways of preparing fish curry in kerala and this is one of them. Fish curry with coconut is a simple and tasty dish which can be prepared in a jiffy without compromising your taste buds. Fish curry is served with rice and I have made an accompaniment of beans thoran.

This is my entry for this months JFI hosted by Ashwini.

Ingredients

For grinding
1 cup Coconut shredded
5-6 small Onions
3 dried Red chili
1/2 inch Ginger
1/2 tsp Corriander powder
1/2 tsp Chili powder
1/4 tsp Turmeric powder
1/4 tsp Fenugreek seeds
few springs of Curry leaves
Salt to taste
Little water

For tempering
Oil
1/3 tsp mustard seeds
2 small Onions
2 whole Dried red chilies
few springs of Curry leaves

1 medium size Tilapia (you could use any fish of your choice! )
2 small Tomatoes
half raw Mango
3-4 Black kokum

Method

• Soak kokum in a little warm water.
• Grind all the itmes listed under "for grinding" section
• Heat oil in kadai add mustard seeds as they splutter add the remaining items listed under "for tempering" section
• Reduce the heat to medium and to it add the ground paste with little water
• Add quartered tomatoes, cut mango pieces and kokum with its water. Check the seasoning and adjust it accordingly
• When the gravy start to boil simmer and add fish to it
• Cover and cook till the fish are done ....and there you have it friends fish curry with coconut, kerala style!!!!