Fish Curry || Ramyas kitchen

Описание: Ramya's Kitchen

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This Mathi Meen Curry is made with Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.
Here is how to make the curry
Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.
Saute till the onions are soft and starting to brown.
In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste. If you want a fiery looking red curry, use Kashmiri red chilli powder.
Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.
Once the paste is well cooked, add in half a cup of water.
Soak the Kodampuli in a cup of water for 5 minutes.
Add in the soaked kodampuli along with the water used. Do not squeeze or puree the kodampuli like you would do to tamarind. Just add the soaked kodampuli to the pan.
Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.Also add in the fish to the pan. I have used Mathi Meen.
Close the pan with a lid and let the curry simmer for 6 minutes. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
even with rice. Without the rice, this is a perfect low-carb, high fat dish for anyone on the ketogenic diet.