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Kerala Fish Curry:
Indulge your taste buds in the exquisite flavors of Kerala with this authentic Fish Curry recip8e. Bursting with a perfect blend of spices, this spicy and tangy delight captures the essence of Kerala's coastal cuisine. Step into Kerala's kitchen and learn the secrets behind this mouthwatering dish, passed down through generations. The recipe showcases the richness of Kerala's culinary heritage, where fresh fish meets aromatic spices, creating a harmony of flavors that is truly irresistible. Dive into the world of Kerala's backwaters and savor the unique taste of this classic fish curry. Master the art of this culinary masterpiece and experience the magic of Kerala's cuisine, where spices and serenity come together in every delicious bite.
A traditional Kerala Fish Curry recipe:
Ingredients:
500 grams fish (such as yellowtail,kingfish or pomfret), cut into pieces
2 tablespoons coconut oil
1 sprig curry leaves
1 teaspoon ginger
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 cup coconut
Salt to taste
Kudampuli/Tamarind pulp (extracted from a small lemon-sized tamarind, soaked in water)
Instructions:
Add the ground coconut paste to the pan and also add ginger,curry leaves and tomato and cook well by adding salt.
Add tamarind pulp along with its water to the pan. Mix well and let it simmer for a few minutes until the raw flavor of the tamarind disappears.
Carefully add the fish pieces into the curry. Cover the pan and let it simmer for about 8-10 minutes or until the fish is cooked through.
Once the fish is cooked, remove the pan/pot from heat.
Heat coconut oil in a deep pan or kadai over medium heat and fry onions.
Pour the tempering to the curry and let it rest for a few minutes before serving.
Serve the Thenga Aracha Meen Curry hot with steamed rice or appam (rice pancakes) for a delightful Kerala-style meal.
Enjoy the aromatic and flavorsome Thenga Aracha Meen Curry, relishing the rich combination of coconut and spices!
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