Amma Special: Kerala Fish Curry

Amma never had a liking towards Non Vegetarian food, But she made the best non vegetarian food ever. Wonder how she knew how spice goes to make the best fish curry. Amma always says do not think of measuring the ingredients you use "Taste" is what matters. 

So today my blog takes me to the most simplest of Amma's fish curry. 

Kerala Fish Curry 

Traditionally in Kerala households this dish is made in a clay pot. We at home like prawns cooked this way any other fish will always do but for my sisters and me it is prawns that works.

Ingredients

Fish Fillets - 500 gms
(King Fish (Surmai), Sardines (Tarali), Mackarel (Aiyla, Bangda), Prawns
Coconut grated - 1/2 cup
Onions - 2 (cut in halves)
Ginger - 1 inch cut in two pieces
Curry Leaves - Handful
Corriander Powder - 2 tbsp
Chilli Powder - 2 tbsp 
Tamarind Water - 1/2 cup
Coconut Oil - 1 tbsp
Green Chillies: 2 
Salt to taste


Method

1.  Wash the fillets, de-vein the prawns and rub a little salt.
2. In a mixer jar add the onions + curry leaves + Ginger pulse for 5 seconds till it coarsely ground. (If you have a mortar and pestle just crush the ingredients together.
3. Grind together coconut + coriander powder + chilly powder into a smooth paste with as little water as you can. 
4. Now place both these mixtures in clay pot add the Tamarind water and salt. Adjust the taste. At this stage you can also adjust the taste.
5. Add the fish fillets (prawns) let this cook on a low flame for 5-10 mins.
6. Add 1 tbsp coconut oil to this mixture. When the oil float on the surface your fish curry is ready.
7. Add curry leaves and slit green chillies at this stage.

Serve this with hot piping boiled rice and Fish Fry. Anything served on a plantain leaf enhances the taste of the food you eat try this with the Fish curry and rice.