I am not sure where this curry originated , which part of Kerala it belongs to . I have had it only at Kannur during the hostel days.Do not use small dry fish for this , shark is best for this dish , any fleshy big fish would work as well.
Ingredients:
Method:
Cut the shark into small pieces and remove skin.
Soak it in plenty of cold water and leave it for 5-6 hours.
Wash well drain and squeeze the water out and keep the fish pieces aside.
Heat a claypot and add 1 tbsp oil.
Add in mustard and methi/fenugreek seeds and let it splutter.
Add in crushed shallots,ginger, garlic and curry leaves and saute for a minute.
Lower the flame and add in the chilly, coriander and turmeric powders.
Stir for a minute.
Add in the cocum along with the soaking water and stir well.
Add in 1 more cup of water and bring to a boil.
Add in coconut slices and the drained dry fish pieces.
Cover and cook until the gravy is thick (about 15 minutes)
turn the flame off and check for salt , if there is less salt add a bit of salt .
Add a spring of fresh curry leaves and pout a tbsp of coconut oil on top .
stir , cover and leave for flavors to blend.
This curry tastes best the next day .
Serve with rice and seasoned buttermilk/Kachiamoru
Ingredients:
- Salted dry Shark - 250 gms
- Coconut slices/thenga kothu - 1 cup
- Shallots - 5 crushed
- garlic - 8 crushed
- Ginger - 1 tbsp crushed
- Curry leaves - 2 springs
- mustard seeds - 1/2 tsp
- fenugreek seeds - 1/4 tsp
- Chilly powder - 2 tbsp (use a mix of kashmiri and regular chilly powder)
- coriander powder - 1tsp
- turmeric powder - 1/2 tsp
- coconut oil - 2 tbsp
- cocum - 3 pieces soaked in 1 cup warm water
- salt - only if required as salted fish has enough salt .
Method:
Cut the shark into small pieces and remove skin.
Soak it in plenty of cold water and leave it for 5-6 hours.
Wash well drain and squeeze the water out and keep the fish pieces aside.
Heat a claypot and add 1 tbsp oil.
Add in mustard and methi/fenugreek seeds and let it splutter.
Add in crushed shallots,ginger, garlic and curry leaves and saute for a minute.
Lower the flame and add in the chilly, coriander and turmeric powders.
Stir for a minute.
Add in the cocum along with the soaking water and stir well.
Add in 1 more cup of water and bring to a boil.
Add in coconut slices and the drained dry fish pieces.
Cover and cook until the gravy is thick (about 15 minutes)
turn the flame off and check for salt , if there is less salt add a bit of salt .
Add a spring of fresh curry leaves and pout a tbsp of coconut oil on top .
stir , cover and leave for flavors to blend.
This curry tastes best the next day .
Serve with rice and seasoned buttermilk/Kachiamoru
Kothiyavunnu, love them. I'm thinking how to grab that matka filled the sambharam(I guess)
ReplyDeleteMy hubbys fav.. I cant tolerate the smell though..
ReplyDeletesharikum kothivarunnu...perfect with rice and kanji.
ReplyDelete