how to make maththi fish curry

maththi meen curry

INGREDIENTS 

Mathi Fish ( choose any type ) – 1/2 kg

Onion – 1/2 cup

Garlic – 1/4 cup

Ginger Garlic paste – 1 tsp

Coconut oil – 2 tsp 

Unrefined oil / sesame oil – 2 tsp

Tomato puree – from 1 tomato

Tamarind – amla size

Green chilli – 2

Coriander pdr – 3 tsp

Chilli pdr – 2 tsp

Fenugreek pdr – 1/2 tsp

Cumin seed pdr – 1 tsp

Fennel seed pdr – 1 tsp

Asafoetida & turmeric pdr – 1/4 tsp in each

Coconut milk – 1 cup

sEASONING INGREDIENTS 

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Pepper – 1/2 tsp

METHOD 

1. Dry fry chilli pdr, coriander pdr, fennel seed pdr, cumin pdr, fenugreek pdr, asafoetida, and turmeric pdr for 3 minutes on low flame or till you smell nice fried aroma.

2. Heat a kadai with 2 tsp of coconut oil and 2 tsp of unrefined oil, crackle mustard seed, cumin seed, pepper. Then saute garlic, onion, curry leaves till they turn tender. Next add tomato puree, fried spice powders, tamarind water from tamarind pulp, required water for cooking, coconut milk, ginger garlic paste and salt. Check the salt taste before adding fish pieces. If the salt is not enough , you won’t get your fish pieces up to the maximum taste.

3. Now add fish pieces into the boiling mixture and let it boil for 15 minutes on high flame. Garnish it with coriander leaves.

4. Kerala spicy fish curry is ready to serve