Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kerala style fish curry using green mangoes or kodampuli. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Spicy fish curry made with coconut milk. Recipe with step by step pictures. I have a long time friend Kodampuli is soaked in water briefly and added to curries.
Kerala Style Fish Curry using green mangoes or kodampuli is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Kerala Style Fish Curry using green mangoes or kodampuli is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kerala style fish curry using green mangoes or kodampuli using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kerala Style Fish Curry using green mangoes or kodampuli:
- Take 10 - 12 1 inchs King Fish thick pieces of (or King Mackerel)
- Take 3 cups coconut milk *
- Make ready 1/2 tsp chopped ginger thinly
- Get 3 green chillies small slit length-wise
- Prepare 1/2 tsp turmeric powder
- Make ready 2 tsp red chilli powder (1 tsp for mild, 3 tsp for extra hot)
- Get 2 tsp salt of (or a little more as per taste)
- Prepare 1 of 1 cup inch mango cube raw/green pieces
- Take (or 3 small pieces of kodampuli)
- Take 1 tbsp red onions shallots finely chopped or
- Take 1 tbsp coconut oil
- Prepare 1 sprig curry leaves of
The fish is cooked when the gravy is reduced, thick and the mangoes soft. Heat oil in an another pan and add mustard seeds, shallots, red chillies and curry leaves for tempering. BTW, fish curry varies among different places in Kerala too. Unless you specify it to be made with coconut milk/ground coconut.
Steps to make Kerala Style Fish Curry using green mangoes or kodampuli:
- Method:Take a medium size cooking pot (I use earthen pot since that's what's used traditionally in Kerala and this imparts a nice smoky flavor to the fish curry). But you could use any stainless steel or non stick pot. Add the cleaned pieces of fish into the pot(make sure to drain any water used for cleaning). Next add the green chillies and the ginger. then add the turmeric powder, red chilli powder and salt. Next add the cut raw mangoes (or the kodampuli that has been soaked in a tbsp of…
- Place the pot on the stove on medium heat for about 2-3 minutes till you see the coconut milk bubbling. Immediately put the burner on low simmer and cover the pot with a lid. Cook covered for about 20 minutes swirling the pot gently every 5 minutes or so in order to prevent the fish from sticking to the pot. Next open the lid and let the curry simmer for about 2 minutes in the open until you get the gravy to a thick consistency.
- Finally take one tablespoon of coconut oil in a tadka pan and heat the oil for about 30 seconds. Then add the chopped onions and saute till golden brown. Add the curry leaves with its stem. Pour all the coconut oil and the onions and curry leaves into the fish pot. Your fish curry is ready. Enjoy with rice and pappadam.
- For getting coconut milk:
- 2 cups of fresh grated coconut or (frozen grated coconut that has been thawed)
- 2 cups plus 1 cup of warm water
- Take the 2 cups of fresh grated coconut (or thawed frozen grated coconut) and add to a blender along with 2 cups of warm water. Blend for about 1-2 minutes. Then strain using a large strainer directly into the pot with the fish. Next take the coconut from the strainer and again add to the blender with another 1 cup of warm water. Blend it again for about 1 minute and strain this milk into the pot so you will have approximately 3 cups of coconut milk.
We still have it back home and the whole process is quite tedious to get that perfect black half-moon or almost similar looking puli. An NRI's must have pack in his return from. Fresh fish is aplenty and Keralites make maximum use of it. Since our house is a bit away from the sea, we always make it a point to get "fresh" fish Though Gambooge is often mistaken as Kokum, it is a completely different fruit. Kerala style fish curry that goes well with rice.
So that is going to wrap it up with this special food kerala style fish curry using green mangoes or kodampuli recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
