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Trivandrum Style Fish Curry with Drumsticks

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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. 1/2 kg Fish cut into medium size pieces
2. 10-12 Shallots/pearl onions finely chopped
3. 1/4 tsp Fenugreek seeds
4. 8 Garlic cloves finely chopped
5. 1" Ginger piece, finely chopped
6. 3 Green chilies , finely chopped
7. 1 Tomato cut into lengthwise
8. 2 Drumsticks/Muringaka cut into 2 inch long piece
9. 2 tsp Chilli powder
10. 1/2 tsp Turmeric powder
11. Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
12. 1/2 cup Freshly grated coconut
13. 1/2 tsp Mustard seeds
14. Curry leaves – A sprig
15. As needed Oil

IKLAN TENGAH ARTIKEL

data-field-name="quantity_and_name" data-field="" data-maxlength="200" data-placeholder="100g flour" itemprop="ingredients" style="box-sizing: border-box; margin-left: 1em; text-indent: -1em;"> As needed Water

To taste Salt

As needed Vinegar

Method

1. Cut & clean the fish pieces with vinegar & water and keep it aside.
2. Wash tamarind piece and soak it in 1/2 cup water and keep it aside.
3. Grind together the grated coconut, turmeric, half of the shallots, turmeric powder, chilli powder, and water to make a smooth paste.
4. 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.
5. Add the chopped shallots, green chilies, turmeric powder, and salt. Saute until the shallots become some and translucent.
6. Add the chilli powder and fry for a minute.
7. 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.
8. Add the ground coconut paste and mix well. Allow it to boil for 5 mins.
9. Gently arrange the fish pieces in the pan. Cover and cook on low heat for 15-20 minutes or until the gravy thickens.
10. Garnish with the remaining curry leaves and simmer for 5 mins. Serve hot with steamed rice, string hoppers, or chapati.

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