How to make Fish Curry-SK Khazana -
Simple to make but rich in taste – this fish curry should be had with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret darnes, Turmeric powder (हल्दी का पावडर)
Cuisine : Kerala
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Lau Chingri - SK Khazana GSB Prawn Curry with Drumsticks Herb Crusted Salmon with Ginger Goan Mackerel Curry
Fish Curry-SK Khazana Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Fish Curry-SK Khazana Recipe
Pomfret darnes 8-12
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Green chillies slit 2
Ginger cut into thin strips 1 inch
Fresh coconut 1 cup
Sour yogurt 1 cup
Cumin seeds 1 teaspoon
Salt to taste
Coconut oil 2 tablespoons
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Dried red chillies broken 2
Curry leaves 10-12
Method
Step 1
Take fish darnes in a bowl. Add turmeric powder, chilli powder, green chillies and ginger strips, mix and set aside to marinate for 15 minutes.
Step 2
Heat sufficient water in a non-stick pan. Add marinated fish pieces and bring it to a boil.
Step 3
Blend together coconut, yogurt and cumin seeds to a fine paste.
Step 4
Add the paste and salt to the fish, mix well and cook till the fish is fully done.
Step 5
Heat coconut oil in a small non-stick tempering pan. Add mustard seeds, fenugreek seeds, red chillies and curry leaves and sauté till the seeds splutter.
Step 6
Add the tempering to the fish curry and mix well.
Step 7
Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
