This is my favorite fish curry that my mom use to make. King fish curry made with coconut milk is a very common dish in Kerala especially in Trichur. Fresh coconut milk and the Kerala tamarind adds a very special flavor to this dish. This fish curry goes very well with Appam or plain rice. I was happy to get fresh king fish at an Asian store here. Making fresh fish in the traditional Kerala clay pot does add an autehntic taste to this dish.
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| King Fish Curry (Neymeen Thengapal Curry) |
Ingredients
King fish cleaned cut into pieces - about 2 pounds
Ginger - 2 inch piece cut into long thin slices
Green chilly - 6 - 8 split into center
Red onion half thin sliced
Curry leaves - 1 sprigs
Chilly powder 2 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kerala Tamarind 3 - 4 slices
Fresh coconut milk first milk - 1/2 cup
Fresh coconut milk second milk - 1 cup
Salt to taste
To garnish
Oil 3 tablespoon
Half red onions thin sliced
Curry leaves 2 sprigs
Steps
1. In a pan or clay pot mix the sliced onions, ginger, green chilly, 1 sprig curry leaves, chilly powder, coriander powder, turmeric powder, salt, Kerala tamarind along with 1 1/2 cup water. Mix well and bring this to a boil. Simmer and cook 1 - 2 minutes
2. Add the clean fish pieces to the prepared gravy. Bring this to a boil simmer and cook covered for about 6 - 8 minutes till the fish is cooked well.
3. Uncover pan and add the second coconut milk to this and bring to boil. Then add the first coconut milk and turn off heat.
4. In another pan heat the oil. When the oil gets hot add the sliced onions to this and fry till the onion is golden brown. Add the curry leaves to this and turn off heat and pour this on top of the prepared fish curry.
Serve hot with appam or plain rice
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