Koshy's Fish Curry, Kerala Style

Courtesy of chalkdog.
Ingredients - (Serves 3).
2 tbsp, vegetable oil,
1 tsp, mustard seeds,
3 thin Salmon steaks,
3 pieces, dried tamarind (kodampalli)*,
2 inch, piece of fresh ginger,
3 springs, curry leaves*,
4 shallots, finely chopped,
2 garlic cloves, sliced,
1 tsp, ground red chili,
1/2 tsp, ground coriander,
a pinch of turmeric*, a pinch of fenugreek powder*, coconut oil, salt to taste.

(1) Soak tamarind in a cup of water for approximately an hour. Save the water.
(2) Insert pieces of tamarind into the salmon steaks.
(3) Heat vegetable oil in a large skillet. Add mustard seeds, and cook until they start popping.
(4) Add shallots, cook a minute, then add ginger, and garlic, and cook for another minute.
(5) Add curry leaves, red chili, coriander, turmeric, fenugreek, and salt.
(6) Add the tamarind soaking water, and cook everything for about 30 seconds more. (7) Add fish with some more water, cook covered on medium heat until done.
When cooked sprinkle coconut oil over the top of the fish for the aroma.
Serve with rice and plain yoghurt.
Bon Appetit!
Other Notes
* Identify your local Indian/Oriental Food store, and buy your spices, and seasonings there; they come in great selection, at reasonable prices, and in nicely sized packets!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, chalkdog, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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