KANYAKUMARI FISH CURRY WITHOUT OIL

Cooking Time: 25 minutes

Recipe Servings: 4

A fish curry made with coconut, tamarind, mild spices and no oil.

INGREDIENTS:

• 1 whole fish (any would do – king fish, sardines etc).
• 1 cup coconut scrapping.
• 1 teaspoon chilli powder.
• 1 teaspoon coriander powder.
• 1/4 teaspoon turmeric.
• 1/2 teaspoon pepper cones.
• 2-3 shallots (or onions).
• Few curry leaves.
• 2 green chillies.
• 2 tomatoes (medium size).
• 2-3 tamarind sticks.
• 1 medium size lemon.

METHOD:

1. Soak tamarind in 1 cup of water.
2. Chop the green chillies, tomatoes. Peel the shallots. Keep all aside.
3. Grind the coconut, chilli powder, coriander powder, turmeric, pepper cones into a paste.
4. Add shallots to this paste and blend grind again to make a coarse paste.
5. Filter the impurities and strain the tamarind water in a bowl.
6. In a pan add the coconut shallot paste, tamarind water, green chillies, tomatoes and salt.
7. Bring it to a boil.
8. Then add fish and curry leaves.Mix well.
9. Let it simmer for about 10 minutes.

KEY INGREDIENTS: Fish, Tamarind, Curry leaves, Coconut, Shallots, Turmeric, Coriander powder, Green chillies, Tomato, Lemon, Black pepper and Red chilli.