Fish
curry is a common recipe in South India and in the coastal regions. The texture
of this fish curry is very smooth, tastes tangy and is best when eaten with
white rice. This recipe looks so simple
and it will be done just in 20 minutes. Kottayam style fish curry tastes delicious,
full of flavor, packed with nutrients and easy to make. This Kottayam style
fish curry is known as Meen vevichathu. Red Kashmiri chili powder is another
important to give the curry its bright red colour. It makes a great meal choice
to feed the family and makes perfect dinner on cold wintery night.
Nutrition
facts:
I used
Tilapia fish in this Kottayam style fish curry. So I am going to share the nutrition facts of
tilapia fish.
There are
27 calories in one ounce of Tilapia. It contains 0.49g of fat, 0g of carbs and 5.69g
of protein.
Prep
time: 10 minutes
Cook
time: 20 minutes
Total
time: 30 minutes
Ingredients:
Coconut oil
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Curry leaves
Crushed Ginger and garlic – 11/2
tsp
Shallots – 10 - 13
Kashmiri red chili powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Tamarind – small lemon size
Tilapia fish fillets – 2
Salt
Method:
1. Soak
tamarind in water for 10 minutes. Mix the spice powder in coconut oil or water
and make a paste.
2. Heat
oil in a Non-stick pan and splutter mustard and fenugreek seeds. Add crushed
ginger garlic paste and stir for 2 minutes.
3. Add
shallots and curry leaves, saute till it becomes translucent. Add the masala
paste, salt and fry till the oil leave the sides.
4. Add
tamarind extract, fish pieces and enough water. Cook till the fish is done and
gravy becomes thick. Serve with white rice.
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