Ingredients
Fish – 1/2 kg
Shallots – 10-15 sliced
chopped ginger – 1 tsp
chopped garlic – 1 tsp
green chillies slit – 3 nos
Curry leaves
Kudampuli/Kokum – 4-5 pieces
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Coriander powder – 2 tsp
Kashmiri chilli powder – 4 tsp
Turmeric powder – 1/2 tsp
Water – 2 cups
Salt to taste
coconut oil
Method
Soak kokum in 1/2 cup of water for 15 minutes. Heat oil in a pan, splutter mustard and fenugreek seeds. Saute shallots, chopped ginger, chopped garlic, green chillies, and curry leaves. When the colour of the shallots starts to change, add coriander powder, kashmiri chilli powder, and turmeric powder in low heat. When the raw smell of the powders disappears, add 2 cups of water, soaked kokum, and salt. When it starts to boil, add fish pieces for 3-5 minutes in high flame, then in low heat for 10 minutes. When the gravy starts to thicken and the oil starts floating, turn off the stove and close the lid. Decorate the curry with some curry leaves.
This curry tastes better the following days. Don’t use spoon much after it gets cooked, rather rotate the pot or pan while reheating.
Adipoli fiery curry
tempting ….red curry
Love this with kappa vevichathu,adipoli combo!!
Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies
Any curry in earthern pot will rock…
recipe-excavator.blogspot.com
Drooling here…Love fish curry and that too if cooked in earthern pot, it gives lovely aroma…yummy n delicious:)
love its color.. delicious curry..
yummy fish mulaku curry..
Shabbu's Tasty Kitchen
Color looks attractive and am a fan of such bright colored gravies.. 🙂 Very well prepared 🙂
Today's recipe-Spiced Guava Slices
You Too Can Cook Indian Food Recipes
Good one..
This comment has been removed by the author.
Hi Beena
Cute blog 🙂 So tempting and mouth watering .:) Happy to follow you dear .Do visit my blog tangymind.blogspot.com
Awaiting to hear your comments.Do please Follow me back dear.