Kerala Fish Stew
Kerala Fish Stew
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King fish - 1 kg
Chilli powder - 2 tbsp
- 1/2 tsp
( uluva or
) - 1/2 tsp
( kaduku ) - 1 tsp
- 4, chopped
- 4 pieces
Kudam Puli ( Kukum star or
) - 5 pieces
oil - 1/4 cup
- 10 stems
Salt - to taste
Paprika - 1 tbsp
Water - 3 cups
How to Make Kerala Fish Stew
Grind together fenugreek, ginger and garlic.
To prepare the gravy, heat about a quarter cup of coconut oil or vegetable oil and add the mustard seeds.
Now add the chopped onions, few curry leaves, split green chillies and stir fry.
To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
When the oil begins to clear, add the remaining spices previously ground, half a cup of tamarind pulp and sufficient water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt as necessary and cook until the gravy is thick.
Put this aside.
Next take a fairly large frying pan.
Prepare a small layer of curry leaves (Kadi patha).
Arrange the pieces of fish on this curry leaf layer.
Pour the previously prepared gravy over this, such that the fish pieces are completely covered.
Add the remaining curry leaves and tamarind pieces, cover with a lid and cook slowly.
Do not stir.
If necessary you can lift the frying pan by its handle, and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.