Kerala Style Fish Roast Recipe
This recipe follows the Malabar style of preparing fish. The notable difference lies in the use of tamarind instead of Kudampuli, along with the addition of tomato. While I have a fondness for Kudampuli fish curries, I'm open to exploring different styles from time to time. This is a straightforward recipe, and the final outcome is a dish bursting with flavor.
Ingredients
- 325 gms Fish (measured after cleaning, I used Pomfret)
- 12-15 Small onion / Pearl onion (sliced)
- 2.5 tsp Crushed ginger & garlic (each)
- 1/2 tsp Turmeric powder
- 3 tsp Chilli powder
- 1 small -medium Tomato (sliced)
- gooseberry size Tamarind (soaked in 2-3 tbsp warm water, refer notes)
- 1 cup Water
- 1/4 tsp Mustard seeds
- a pinch Fenugreek seeds
- Coconut oil
- Curry leaves
- Salt
Instructions
- Heat oil and crackle mustard and fenugreek seeds. Add sliced small onion, crushed ginger and garlic and cook. When it becomes golden brown add chilli and turmeric powder. Fry for a min or two. Add soaked tamarind pulp and ¼ cup water. Mix well.
- Add tomato and salt. When tomato is slightly soft add fish pieces. Coat the fish pieces with the masala. Add 1 cup water and rotate the pan, to ensure the masala is covering the fish pieces. Bring it to boil and simmer and cook for 12-15 mins, till the fish is done and gravy has become thick.
Notes
You can use any fleshy fish to make this recipe. Do a taste test of tamarind to see its strength and add accordingly. Also, some tamarind may be too salty, in that case, be careful while adding salt to the curry. Make sure you give enough resting time for the dish, since the flavour develops as it rests. Also, you can adjust the qty of gravy to suit your requirements. keep in mind that gravy tends to reduce as it rests.
Tried this recipe?Let us know how it was!