Spicy Fish Curry in Coconut Milk – Exotic

StarBuzz Weekly, Toronto-
Onam's Special Recipes

Get ready for some steamy, full-flavoured, tangy and delicious Salmon Fish Curry. This is perfect for a quiet summer evening after a long days work, best accompanied with Brown Rice and Ghee.

Kerala is an Indian state located on the South-West of India, with a vast shoreline of 590 Kms. As expected fishing and farming are the main source of income to people of this state for centuries and travelling from one corner to other once will will come across several variations of Fish curries. Dry Fish Curry, Fish Pickle, Fish Varutharacha Curry, Alleppey Fish Curry, Fish Molee, Karimeen Polichattu, Fish Mappas, Malabar Fish Roast are just a few to name…

Salmon Facts: 

1. 100 gram serving of Salmon provides a full day’s requirement of vitamin D
2.  Salmon has omega-3 fat which is associated with decreased risk of numerous cardiovascular problems, including: heart attack, stroke, heart arrhythmia, high blood pressure, and high triglycerides in the blood.
3.  Decreased risk of depression
4. Decreased risk of two eye-related problems: muscular degeneration and chronic dry eye.
5. Decreased risk for several types of cancer. These cancer types include colorectal cancer, prostate cancer, and breast cancer.
6. Decreased risk of joint inflammation

Things You’ll Need:

• Fish – 800 grams
• Onion – 1 medium
• Ripe Tomato – 2 large
• Ginger – Garlic Paste – 2 tbsp 
• Curry Leaves – few sprigs
• Chilli Powder – 1½ tsp
• Coriander Powder – 1 tsp 
• Fish Curry Powder – 1 tsp
• Turmeric Powder– ¼ tsp
• Fenugreek Seeds – ½ tsp
• Water – just enough to cover the Fish
• Coconut Powder – 1/3 cup (about 45 grams)
• Coconut Oil* – 1 tbsp
• Kudampuli**– 4 pieces
• Salt to taste

Golden Touch Mis-en Place [5 mins ]

• Cut Fish into desirable small pieces. Remove skin.
• Slice Onion and Tomatoes very finely and store separately.
• Add 100ml Water to Coconut powder, stir to make a smooth paste.
• Add 100ml Water to Chilli / Coriander / Fish Curry and Turmeric powder, stir to make a smooth paste.
• Wash and soak Kudampuli in 1/3 cup hot Water and leave it required.

Golden Touch Process [ 40 mins approx]

• Heat Oil in a non-stick pan, add Onions and sauté till translucent.
• Add Tomatoes, Ginger-Garlic paste and sauté for 4 mins.
• Now add the Masala powders paste and sauté till Oil separates and the paste gathers into a small ball, without sticking to the bottom.
• Remove from heat, allow to cool. Grind to a smooth paste adding the Coconut powder paste.
• Bring the paste back to fire and bring to boil, adding the Fenugreek seeds, Salt, Kudampuli with its Water, plus add enough Water to cover the Fish.
• Pour this over the arranged Fish pieces and Curry leaves in the earthen*** ware (Chatti), cover and bring to boil, reduce flame and simmer**** for 20 mins.

Golden Touch Service:
Serve hot with Brown Rice.

NOTES:

*Coconut Oil – Most preferred when preparing a Kerala style Fish Curry as this lends to the aroma and flavour.

**Kudampuli also known as Kokam or Gambooge, is a speciality South Indian spice having a sweet and sour flavour with an acidic taste. Gambooge is a small exotic yellowish fruit that resembles a miniature Pumpkin when young, once sun-dried it becomes shrivelled and black .It is partially astringent and has a refreshing taste. Lovely green and readily eat-able when young. Sun dried for several days and ends up in a black shrivelled body, soaked in water and cleaned, before it can be used in several recipes. Kodampuli does taste much different from Tamarind in curries, but still is the nearest alternative if you cannot find this expensive fruit locally. Kodukkaippuli is usually available in Indian and Sri-Lankan grocery stores.

***Earthen Ware (Chatti) – Clay is a porous material, which provides slow evaporation of steam from the pores, creating a moist and closed environment. This results in a very tender flesh, increased flavour and Earthy aroma.

****Simmering – This type of food preparation ensures gentler treatment to food, preventing it from breaking up or toughening. Especially all kinds of Fish should only be simmered, and avoid stirring as much possible.

Source: http://chackoskitchen.com