Thursday, 23 February 2012




     1)    Kingfish slices – 500 gm.
     2)    Fresh coconut – 1 no.
     3)    Hot green chilies – 2 Nos.
     4)    Ginger – 1 inch piece.
     5)    Cinnamon stick – 2 inch pieces
     6)    Cloves – 4 Nos.
     7)    Cardamom – 2 pods
     8)    Pepper powder – ½ teaspoon
     9)    Salt – ¾ teaspoon
     10)     Curry leaves – 2 sprigs
     11)     Onion – 200 gm.
     12)     Corn flour – 2 teaspoon
     13)     Garam masala powder – ¼ teaspoon
     14)     Coconut oil – ½ teaspoon

To Cook:

          Grate the coconut. Put the grated coconut into a food processor. Add a little water (just enough to grind) and grind to coarse paste. Use clean cotton or muslin cloth or a close meshed sieve to squeeze out all the thick coconut milk and set aside. Now soak the dry coconut paste again in a couple of glasses of warm water and squeeze out all the thinner coconut milk likewise.

          Peel the onion and the ginger. Chop the ginger either to thin slices or to tiny bits. Chop the onion lengthwise into long slices (the size can vary to your choice). Slit the green chilies lengthwise on one side. Wash the fish slices in a solution of 15 ml. vinegar and a litre of water. This will get rid of any odour and make the fish extra clean. Rinse in clear water, drain and set aside.

          Set a curry vessel on high heat. Pour in the thinner coconut milk and tip in the chopped onion, the ginger, the green chilies, the cinnamon stick, the cloves, the cardamom pods and the salt. As soon as it comes to a boil, tip in the fish slices. As it boils once again, turn down the heat. Mix the corn flour into the thick coconut milk and pour it into the stew.

          Turn up the heat and sprinkle the pepper powder. Stir gently every now and then. If the stew is too thick for you, add a little water. Taste and add more salt if required. As it boils again, sprinkle the garam masala powder and tip in the curry leaves. Dribble the coconut oil, switch off the heat and cover with a lid.

          Let the kingfish rest for at least half an hour. If you can let the stew rest for 3 to 4 hours, it tastes even more delicious. Serve hot with fresh, soft bread or with thick chappatis or with thick puris or with fluffy porottas. You will love this simple, fragrant, special stew.



You can also use mackerels, pomfrets or any other fatty, bigger fish to make delicious fish stew. However, do not use sardines or shellfish.

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