Dried Shark meat in spicy and tangy sauce with sliced coconut is a perfect side dish for rice. If you like dried fish, then this recipe is a must try. It’s an easy one pot recipe for your busy weekdays. It’s a popular dish in central Kerala, and we usually have it with matta rice. Even the coconut slices taste amazing with the flavors from the spices and the fish.
What to Use:
This is a no onion, no tomato fish curry. Adding ginger is totally optional.
Dried fish: Dried shark can give the coconut pieces a meaty flavor, and that’s the highlight of this dish. But you can substitute dried shark with any other dried fish with meat and less bones. It is important to soak the fish before cooking, which helps to reduce the saltiness. The fish I got had too much salt, so I have to soak it in warm water for an hour. If you think it has less salt then soak it only for ½ an hour. Also adding turmeric powder while soaking helps to remove any impurities.
Kudampuli: Also known as Malabar Tamarind or as Garcinia Cambogia. I am from the Central part of Kerala and we mostly use this kind of tamarind while making fish curries. This give a rich flavor to the curry. But of course you can substitute this with tamarind paste or lime/lemon juice. It is good not to use tomatoes in this recipe.
Salt: I haven’t used any salt, because the fish I used gave enough salt to the curry. But you can add it if needed. Make sure to taste test before adding any.
Coconut Oil: Authentic Kerala Recipes always calls for coconut oil. Oil is only added at the very end which gives a unique flavor and aroma to the curry.
Fresh or frozen coconut slices can use.
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Dried Shark Fish Curry-Kerala Style
Ingredients
- 500 gms Dried Shark Fish
- ¼ cup Thinly sliced coconut
- ¼ tsp Turmeric powder
- 1 pinch Salt (optional)
- 3 Kudampuli/ Malabar Tamarind medium sized
- 2 stems Curry leaves
- 1 tbsp Coconut Oil
- 1 cup Water
To Grind:
- 3 – 4 cloves Garlic
- 2 tsp Black Pepper corns
- ¼ tsp Turmeric powder
- 1 tbsp Kashmiri Chili powder
- ¼ tsp Fenugreek Powder
- 3 – 4 leaves Curry leaves
- 3 tbsp Water
Instructions
- Soak dried fish in warm water for an hour. This helps to get rid of too much salt from the fish. Then wash and cut this into small pieces.
- Grind all the ingredients under the ‘to grind’ list together to a fine paste.
- In a pan or a clay curry pot, add coconut slices, turmeric, Malabar Tamarind and water. Cover and cook for 8 to 10 minutes or until the coconut pieces are cooked.
- Add the cleaned and cut fish pieces and cook for another 5 minutes.
- Mix the grinded masala paste with fish. Add water if required. Add salt if needed. Cook for few more minutes or until the gravy is thick.
- Turn off the heat. Pour coconut oil and garnish with curry leaves. Cover with lid for few more minutes before serving the dish. Serve hot with rice or boiled yucca roots.
Video
Notes
- Any dried fish with less bones is good for this recipe
- It is vital to soak the fish in warm water to reduce the salt. Also mixing turmeric powder in the water while soaking helps to remove any impurities from the fish.
- Fresh or frozen coconut slices can use.
- Malabar tamarind gives a unique flavor to the dish. But you can even use tamarind paste or lime juice.
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