Thursday, 8 March 2012



     1)    King fish slices (any other fish can also be used) – 500 gm.
     2)    Tomatoes – 200 gm.
     3)    Onions – 200 gm.
     4)    Hot green chilies – 2 Nos.
     5)    Ginger – 1 inch piece
     6)    Curry leaves – 3 sprigs
     7)    Fresh coconut – ½
     8)    Tamarind – a big olive sized bit
     9)    Chili powder – 5 teaspoons
     10)                      Fresh turmeric – 1 inch piece OR turmeric powder – ½ teaspoon
     11)                      Mustard seeds – ½ teaspoon
     12)                      Fenugreek seeds – ¼ teaspoon
     13)                      Salt – 1½ teaspoons
     14)                      Coconut oil – 2 teaspoons

To Cook:

          Wash the king fish slices (or fillets) in a solution of 15 ml. of vinegar in 1 litre of water. Rinse in 2 or 3 changes of clear water, drain and transfer to a curry vessel. Squeeze the tamarind briskly in 200 ml. of water. Sieve and pour the juice over the fish. Tip in the salt and the chili powder. Discard the stems of the green chilies, slit them lengthwise on one side and put them into the curry vessel.

          Chop the tomatoes roughly to pieces (the size can vary according to your choice) and tip them in. peel the onions and the ginger. Chop the onions to pieces of the same size as the tomatoes and tip them in. Dice the ginger into superfine cubes and put it in too. Stir once and cover with a lid. Let the fish marinate till the coconut paste is ready.

          Grate the coconut and peel the fresh turmeric (in this curry, I have used freshly dug turmeric because of its special aroma). Put the grated coconut together with the fresh turmeric (if fresh turmeric is not available, you can use turmeric powder) into a food processor. Add 100 ml. of water and grind to superfine paste.

          Put the paste into the curry vessel. Stir and add a bit more water to bring the curry to a pourable consistency. Set on high heat. As soon as it comes to a boil, taste and add more salt if required. Lower the heat. Once the fish pieces or fillets turn opaque and whitish, it means that the fish is cooked. Turn off the heat and cover with a lid.

          Set a small pan on low heat. Pour in the coconut oil and throw in the mustard seeds. As soon as they are about to finish popping, tip in the fenugreek seeds. Stir twice. Pull the curry leaves off their sprigs and add. Stir once and switch off the heat. Tip over the contents of the pan into the curry. Stir gently and cover with a lid again.

          Let the curry rest for at least half an hour. Serve with a plate of soft parboiled rice or with hot chappatis or with hot porottas.



          One of the secrets of great taste in Kerala curries is the fact that coconut is ground to extra fine paste in hand operated granite grinders called ‘ammi’. The ‘ammi’ is a flat rectangular block of granite over which a granite cylinder called ‘ammi kutty’ is pushed to and fro using both hands to grind the paste. The grated coconut and other ingredients such as turmeric and red chilies are stirred and handled with the hands and fingers and this somehow, magically enhances the taste.


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  2. Looks yummy and mouth watering I am happy to forward you the Liebster Award please collect it from


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