MALABAR FISH CURRY

A classic fish curry from kerala using coconut milk, kodampuli(garcinia cambogia) abd spices. Make fresh coconut milk at home to make this curry taste heavenly. The gravy is creamy and slightly tangy perfect for serving with rice or pathiri. This curry doesn't take much effort to make that's the great thing about seafood- it's so quick to cook that it's really not hard to make. The fish I have used is Indian Mackerel, you can use any fish of your choice or even prawns. This is the kind of everyday fish curry recipe that you need in your life.

INGREDIENTS

1/2 kg Indian mackeral fish
1 small Onion sliced
8-10  shallots chopped
1 tbsp Crushed ginger & garlic each
2-3 Green Chilly slit 
1 tbsp Chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds

1/2 tsp fenugreek powder 

2-4 pieces kudampuli

2 cups coconut milk

Coconut oil

Salt to taste

Curry leaves

INSTRUCTIONS

Heat oil in a claypot or a deep pan. Add curry leaves ,fenugreek seeds crushed ginger & garlic & saute. 

Add chopped shallots, onion, green chilli and saute till they turn soft.

When the onion starts to brown add the turmeric powder, red chilli powder, coriander powder. Cook this on low flame for 2-3 mins or till oil starts appearing.

Add kodampuli and salt. Add cleaned fish pieces and pour in the coconut milk and fenugreek powder and bring it to a boil on low flame. 

Once the fish is cooked turn of the stove and serve hot with rice.

SPECIAL NOTE

How to use Kudampuli?

There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient.

1.You can soak it in normal or warm water for few minutes and then add the water to your dish. It will provide a hint of sourness to your dish.

2.You can also add the soaked spice in fish curries. It increases the sourness quotient of your favorite curry.

3.Kudampuli can be added directly to the dish in dried form if you need punchy flavor in your dish.

Vendakkai moru curry

Vendakkai moru curry is a simple and traditional curry with curd and coconut base with very less spice. Its the most common and unavoidable dish in kerala menu and it's an essential part of onam and vishu sadhya. It can be made with or without coconut. Here is how to make moru curry without coconut. Moru curry with vegetables like vellarikka (field marrow), Kumbalanga (Winter melon), Green Papaya , colacacia etc. 
Here I am sharing with you okra/lady's finger moru curry. Tangy, subtly spicy, aromatic and outrightly lip-smacking this curry perks up my mood every time I eat it!

Vendakkai moru curry

Ingredients:

8-10 vendakkai / okra / ladies finger
1 tsp oil
1 cup thick sour curd
½ tsp turmeric powder
Salt to taste

To grind:
1/2 cup grated coconut
3-4 green chillies
¼ tsp cumin seeds / jeera
2 shallots

For tempering:
1 tsp oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves

Method:

1. Grind coconut, shallots, green chillies and jeera to a smooth paste addling little water. Set aside.

2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.

3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.

4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.

5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.

6. Then add the fried okra and cook for a minute. Immediately remove from heat.

7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves and pour into the curry. Serve with rice.