IKLAN TENGAH ARTIKEL
IKLAN BAWAH JUDUL
Trivandrum Style Fish Curry with Drumsticks
An authentic & sumptuous seafood delicacy from the capital city of Kerala, Trivandrum (Thiruvananthapuram) where the fish & drumsticks are simmered in a tangy & coconutty sauce giving an inviting & unique flavor to the curry!
Ingredients
- 1/2 kg Fish cut into medium size pieces
- 10-12 Shallots/pearl onions finely chopped
- 1/4 tsp Fenugreek seeds
- 8 Garlic cloves finely chopped
- 1" Ginger piece, finely chopped
- 3 Green chilies , finely chopped
- 1 Tomato cut into lengthwise
- 2 Drumsticks/Muringaka cut into 2 inch long piece
- 2 tsp Chilli powder
- 1/2 tsp Turmeric powder
- Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
- 1/2 cup Freshly grated coconut
- 1/2 tsp Mustard seeds
- Curry leaves – A sprig
- As needed Oil
- As needed Water
- To taste Salt
- As needed Vinegar
Method
- Cut & clean the fish pieces with vinegar & water and keep it aside.
- Wash tamarind piece and soak it in 1/2 cup water and keep it aside.
- Grind together the grated coconut, turmeric, half of the shallots, turmeric powder, chilli powder, and water to make a smooth paste.
- In a clay pot, heat oil. Splutter mustard seeds, fenugreek seeds, and curry leaves. Add the chopped ginger and garlic and saute until the raw smell goes.
- Add the chopped shallots, green chilies, turmeric powder, and salt. Saute until the shallots become some and translucent.
- Add the chilli powder and fry for a minute.
- Add the chopped tomatoes, drumsticks, tamarind piece along with the juice, 2 cups of water, & salt. Cook until the tomatoes and drumsticks are half cooked.
- Add the ground coconut paste and mix well. Allow it to boil for 5 mins.
- Gently arrange the fish pieces in the pan. Cover and cook on low heat for 15-20 minutes or until the gravy thickens.
- Garnish with the remaining curry leaves and simmer for 5 mins. Serve hot with steamed rice, string hoppers, or chapati.
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