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Saturday, 24 December 2011


Kerala Fish Stew Recipe

Ingredients
Any variety of fish( I used Vanjaram/ Seer fish slices)- 1/2 kg( 1 pound)
Onions medium-1 chopped
Tomato small-1 chopped
Ginger-1" inch julienned
Garlic-6 cloves thinly sliced
Curry leaves- few
Green chilles-2 broken into half
Red chilli powder-2 tsp
Turmeric powder-1tsp
Salt to taste
Thick Coconut milk- 2 cups
Coconut oil required
Cinnamon-1"inch
Cloves-2
Cardamom-2
Fish Stew
Method
Grind the shredded fresh coconut to smooth and fine paste
Clean and wash the fish slices. 
In a small bowl mix 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1/4 tsp salt, mix with 1 tsp water and spread this red chilli paste on fish slices and set aside for 2 minutes.
Heat 1 tbsp oil in a pan, when oil is hot place the fish slices on the pan and cook on both sides for 1 minute( fish slices should be half cooked). Remove the fish slices on to a plate and set aside.
Heat 2 tbsp oil in same pan add cinnamon, cloves and cardamom. 
When the aroma of whole spices raises add the chopped onions, green chilli, ginger and garlic. Saute until the onions turn pink, then add the tomatoes and cook until the tomatoes are mashed. Add 1 tsp red chilli powder, 1/2 tsp turmeric powder, required salt and a cup of water. Bring the gravy to boil, when the stew starts boiling add the half cooked fish slices and thick coconut milk and simmer for another 5 mins.( Note after adding the coconut milk do not cover pan with a lid because coconut milk tends to curdle). Serve hot with Steamed Rice or Idiyappam or Parota.
Meen Moilee Recipe

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