Fish - 2
Onions - 2
Green chillies - 2
Ginger - 2 inch
Garlic - 5 pods
Tomato - 1
Curry leaves - 3 sprig
Grated coconut - 1 coconut
Pepper - 15
Cloves - 3
Coriander powder – 2tsp
Chilli powder - 3tsp
Meat masala - 1tsp
Turmeric - ½ tsp
Ginger powder - ½ tsp
Vineger - 1tbsp
Salt to taste
Oil to fry
Kanambu is the suitable fish for this curry. Mackrel can also be used.
Cut the fish, clean with salt and water. Make 3 slits and apply a mixture
of chilli, pepper, turmeric powder and salt. Fry the fish and keep aside.
Reserve the fish- fried oil to use again.
Chop thinly onion, ginger, garlic and slit green chillies.
Grate one full coconut . Reserve ½ cup grated coconut to make a fine paste.
Of the remaining grated coconut, extract first and second milk.
In a chutney grinder, put ½ cup grated coconut, pepper, cloves,1tsp chillipowder,
coriander powder, meat masala and grind it into a fine paste.
In a earthen ware, pour oil, add chopped onion, ginger, garlic, curry leaves and chillies. Add some salt and sauté on low flame till it is translucent. Put 1tsp
chilli powder, turmeric, ginger powder ,sauté for a minute and then add the
coconut paste. Stir till it is dry. Now add one tomato cut into 4 and pour the
second coconut milk and salt. Let it simmer till the sauce thickens.Now slowly keep the fish inside. After a minute pour the first milk . On low flame itself
let it simmer for two more minutes. Now add 1 tbsp of vineger.Add salt if needed
and turn off the flame.Now you can add the fish fried oil on top and serve with
chappati or rice.
I always wondered how this Portuguese name is attached to this curry; may be when the Portuguese came to Kerala ,their cooking style of using vineger, tomato and spices blended with the Kochi style of using coconut.
Onions - 2
Green chillies - 2
Ginger - 2 inch
Garlic - 5 pods
Tomato - 1
Curry leaves - 3 sprig
Grated coconut - 1 coconut
Pepper - 15
Cloves - 3
Coriander powder – 2tsp
Chilli powder - 3tsp
Meat masala - 1tsp
Turmeric - ½ tsp
Ginger powder - ½ tsp
Vineger - 1tbsp
Salt to taste
Oil to fry
Kanambu is the suitable fish for this curry. Mackrel can also be used.
Cut the fish, clean with salt and water. Make 3 slits and apply a mixture
of chilli, pepper, turmeric powder and salt. Fry the fish and keep aside.
Reserve the fish- fried oil to use again.
Chop thinly onion, ginger, garlic and slit green chillies.
Grate one full coconut . Reserve ½ cup grated coconut to make a fine paste.
Of the remaining grated coconut, extract first and second milk.
In a chutney grinder, put ½ cup grated coconut, pepper, cloves,1tsp chillipowder,
coriander powder, meat masala and grind it into a fine paste.
In a earthen ware, pour oil, add chopped onion, ginger, garlic, curry leaves and chillies. Add some salt and sauté on low flame till it is translucent. Put 1tsp
chilli powder, turmeric, ginger powder ,sauté for a minute and then add the
coconut paste. Stir till it is dry. Now add one tomato cut into 4 and pour the
second coconut milk and salt. Let it simmer till the sauce thickens.Now slowly keep the fish inside. After a minute pour the first milk . On low flame itself
let it simmer for two more minutes. Now add 1 tbsp of vineger.Add salt if needed
and turn off the flame.Now you can add the fish fried oil on top and serve with
chappati or rice.
I always wondered how this Portuguese name is attached to this curry; may be when the Portuguese came to Kerala ,their cooking style of using vineger, tomato and spices blended with the Kochi style of using coconut.
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