Dried Shark Fish Curry-Kerala Style
A perfect weekday curry recipe to have with rice or boiled yucca roots. This is a no onion, no tomato, dried fish curry recipe.
Servings: 4 people
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.