The following recipe is well-known with the southern Kerala. The taste of pure coconut milk enriches this dish in a great way. I recommended below add little water while cooking, but It will be more delicious if you cooked it in coconut milk only. Fishes like Pomfret or King Fish is suitable for this dish, but can use any other fish which can make solid pieces. Prawn is also applicable.
Fish - ½ Kg (Good pieces with 1 - 1 ¼ inch sizes)
( Pomfret / King Fish is preferable)
Coconut Milk - 2 ½ cup
Chilli Powder - 1 ½ Tbsp
Tomato - 150-200 Gms (2-3)
Onion - 100-150 Gms (1-2 Nos)
Garlic - 8-10 Flakes
Ginger - 1 ½ inch piece
Turmeric powder - ¼ Tbsp
Black Pepper Powder - ½ Tbsp
Curry leaves - 15-20 leaves
Mint Leaves - 5-6 leaves(Optional)
Cardamom - 3 Nos
Cloves - 4 Nos
Cinnamon - 2 Small sticks
Lemon Juice - 8-10 Drops
Green Chillies - 3 – 4 Nos
Salt - As required
Oil - 3 Tbsp
Method of preparation:
Grate 2 coconuts; use hot water and blend grated coconut in a mixer for 5 minutes. After cooling, fill in thick muslin and squeeze as much milk as possible. Repeat the steps 2-3 times with the same coconut and keep the milk aside.
Heat a vessel and add 3 Tbsp of oil in it. Fry the thinly sliced onions, lengthily cut green chillies and 5-6 curry leaves up to brown. Add Chilli powder, turmeric powder and keep stir. Make a paste of Ginger, Garlic, Mint leaves and add to it. Add the powdered spices (Cardomom, Cloves and Cinnamon). Mix the Black pepper powder to it and stir gently for 5 minutes in low flame.
Slowly add the coconut milk and stir for few minutes. Add salt as required. After boil it, add the thinly cut tomato pieces. Let the gravy boil for 5 more minutes. Add the cleaned pieces of fish in to the mixture. Pour little water if required to cover the fish pieces while cooking. Check the salt and add if required. Cook the dish for some more minutes depend on the nature of fish. After cooked well, add some curry leaves, lemon drops and cover with a lid. This can better serve with rice, chapatti or bread.
Best wishes on the occasion of Onam festival.
Author: Saritha, kerala.
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