Red Fish Curry Tilapia Kerala Recipes
KERALA FISH CURRY
Provided by Shalini
Time 45m
Number Of Ingredients 12
Steps:
- Soak coccum in little water for 10 minutes. Keep aside.
- Mix the chili,coriander & turmeric powders together with coconut oil/water to make a paste. Keep aside.
- Heat oil in a clay pot or a pan & splutter mustard & fenugreek.
- Add crushed ginger garlic paste & stir for a couple of minutes.
- Add small onion & curry leaves & saute till it becomes soft.
- Add the masala paste and salt & fry till oil starts appearing.
- Add coccum along with the water & fish pieces. Combine well. It will be safer to rotate the pan to ensure that fish & masala is mixed well.
- Add required amount of water. just so that the fish pieces are immersed in it & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
- Keep aside for an hour. Serve with rice or kappa (tapioca)
RED CURRY TILAPIA
Steps:
- Heat oil over medium high heat in a large pot or dutch oven.
- Add bell pepper, onion, garlic, salt, and black pepper and stir. Cook until onion becomes translucent, about 4 minutes.
- Drop heat to medium heat, add red curry paste, and stir.
- Add coconut milk and sugar, and stir until well incorporated.
- Place tilapia filets into stew and spoon some stew over them until the filets are covered.
- Let tilapia filets cook until they have turned white and flake easily with a fork. I break my tilapia filets up into small chunks which are easier for my children to eat.
- Once the fish is cooked, serve warm over white rice.
RED FISH CURRY (TILAPIA) KERALA
Steps:
- directions In a very large, deep skillet, heat the oil. Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes. Add the garlic and cook until softened, about 3 minutes. Add the shallots, ginger and chiles and cook for 5 minutes. Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes. Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve. MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight.
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