This Kerala delicacy tastes best if made in a clay pot. I have made variations in my recipe from the authentic process followed back home. These days everyone is health conscious so, I’ve skipped frying the fish but trust me its tastes super delicious.
Ingredients
- 6 Pieces of Indian Salmon/ King Fish (Ravas/Surmai) (cut into thin slices)
- 4 Tsp Turmeric Powder
- 4 Tsp Chilli Powder (Kashmiri)
- 2 -3 Sprigs Curry Leaves
- 2 Tbsp Coriander Powder
- 1/2 Inch Ginger (finely chopped)
- 5-8 Pods Garlic Paste
- 4 Onions (finely chopped)
- 3 Tomatoes (finely chopped)
- Tamarind Pulp (small lemon-sized)
- 3 Tbsp Eastern Fish Masala (this is quite close to the homemade masala)
- 1 Packet Coconut Milk (Dabur/Kara/Or if you take a powder, mix with warm water as instructed on the packet)
- 3 -4 Tbsps Coconut Oil (or any other vegetable oil)
- 2 Green Chillies (slit)
- Salt to Taste
- Coriander Leaves (for garnish)
- 2 Small Cups Water
Preparation
Prep: 15 minutes
Cooking: 25 minutes
- Wash the fish slices and marinate with salt and turmeric powder till we prepare the masala.
- Heat oil in a pan and add coconut oil once it’s hot. Then add finely chopped onions and fry till translucent. Later add chopped ginger-garlic paste, chillies and all the masalas. Fry for 2 minutes then add tomatoes and cook with a lid on till mushy.
- Once you see the oil releasing from the masala add little water, salt tamarind pulp and mix. Adjust the salt and spices if you feel it’s less spicy.
- Now add coconut milk and let it simmer till its semi-dry. Add coriander and let it cool down.
- Now add marinated fish into the gravy and let it cook for 10 more minutes.
