Sunday, 3 March 2013

Fish Curry-My all time favourite

After getting to hold fresh Aavoli(Pomfret) I could not make up my mind whether i need to stick on to making meen vevichathu or the varutharacha meen curry.When I was deeply engrossed in this useless thinking( I know which curry i would make) i heard my phone ringing. It was  FT, the conversation started like this.

FT :Entha molu paripaadi..
Me:Hey onnum illa...just prepping for lunch
FT: Innu ethu meen aano kittiye??(Small fishes means a normal day)
Me: Oh aavoli kitti...ennalum enthu cheyyanam ennu ariyilla...ethu curry undaakiyal kollam ennu thinking deeply..
Even before i finished completing the sentence pat came the reply...enthoot chodhyama idhu..??D nee nalla naadan thrissur styleil naalikerathinte paal pzhinju curry vacho (cook a fish curry in thrissur style --meaning cooking  the fish in coconut milk).My confusions cleared.
So that's how i happened to make this curry.Even though this is a drool worth delish curry i abstain from making this version of fish curry for the simple fact that it requires oodles of coconut milk...not that am a coconut milk hater but the health conscious me pops out suddenly and vanishes in no time of course. Mummy prefers this curry for the reason that this curry goes well with Idiyappam and Putu and she has been making this curry since i was a toddler..Enough of my stories.Hope you get to try this and let me know.


1.Fish- 1 Kg
2.Ginger- One inch Piece chopped
Garlic - 6-8 Pods
Green chilly - 2 slit lengthwise
Chilly powder-3 1/2 tsp(I use kashmiri chilly powder)
Turmeric powder-3/4 tsp
Water- One cup
Salt-As  required
Coconut milk extracted from one coconut (dilute it by adding 2 cups of water)
Kudam Puli- 3 pices 
3.Curry leaves -One handfull
Mustard seeds -1/2 tsp
Coconut oil -1 tbsp
Curry leaves -One handfull
Shallots- 10 


1.Wash the kudam puli in water and soak it in 1/2 cup of water for ten minutes and keep it aside.I Prefer soaking in warm water as it speeds up the process
2.In a kadai(Chatti) add the items given under 2.add the water that was used for soaking the kudam puli too.
3.Now add the fish pieces.
4.Have the kadai in low flame and keep stirring occasionally to avoid the coconut milk from curdling.stirring should be done carefully so that the fish pieces don't break.
5.cover and cook till the gravy becomes semi should be neither watery nor thick.
6.Check for salt and puli.if you feel like the taste of kudam puli is tad too much remove one piece from the gravy.
7.In another pan add coconut oil and splutter mustard seeds curry leaves and shallots and saute this til the shallots becomes translucent.
8.Pour the seasoning in the curry and rotate the chatti so that the curry acquires the flavors from the seasoning too.
9.Serve with rice.


I use manchatti or earthenware  to make fish curry.I believe this enhances the flavour of the dish even though i don't know how and why.
If you find that the kashmiri chilly powder is not available u can substitute it with the normal chilly powder too but make sure that it does not make the curry too spicy.
I prefer using coconut oil as it really adds an extra bit to the dish.
Nice combo for idiyappams too.