Grandma Style Nagercoil Fish Curry

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Hello Reader (^_^),
Good day to you!


Being a native of Nagercoil i was wondering why i hadn't posted any recipes related to my birthplace. So here i am with a very traditional and authentic Recipe which comes from my deep roots. I have used sankara meen to make the curry. It is also called as Red Snapper. This curry is best made with small fishes. i am not sure if it will taste the same with large fishes.

Warning: Do not add or reduce any ingredient if u want to get the right taste.




Things Needed:




For Curry:
Fish - 4 to 5 (Washed, cleaned and cut into small pieces, I have used sankara meen(red snapper), you can replace it with chalai / mathi (sardine) / nethili (anchovy) or any small fish of your choice).
Tamarind pulp - made from a gooseberry sized ball, about 1/4th cup
Water - 1/2 cup.
Sea Salt or Rock salt - as required

Fish masala to grind:
Grated coconut - 1/2 cup
Dried red chilies - 4-5 (large ones)
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 tablespoon
Shallots - 4 to 5
Tomato - 1 small (chopped)

For Tempering:
Coconut oil - 1 tablespoon.
Mustard Seeds - 1 teaspoon
Curry leaves - 5 to 6

Method:


1. Take the cleaned fish pieces in a mud pot. (Use a saucepan if you don't have a mud pot).

 2. Grind the Fish masala using grated coconut, dried red chilies, coriander powder, turmeric powder, shallots and chopped tomatoes. The ground masala should be very smooth. Add the ground masala to the fish pieces.

 3. Add tamarind pulp, water and salt. Stir slowly, taking care not to break the fish pieces and close the mud pot with a lid. Cover and cook on medium flame for 10-15 minutes or until the fish is cooked.

 4. Check if the fish curry is saucy enough. Mine was a bit watery so i kept it open and boiled for another 5 minutes to get a thick consistency. If yours is too thick you can add more water.

5. Finally temper the curry with mustard seeds and curry leaves in coconut oil.

Yummy Fish curry is now ready to be served.

I served mine with rice and some vegetable poriyal.

Mmmmm that divine taste of south is worth all the effort i took to make the curry. (^_^)


Comments

  1. Unknown21 February 2019 at 09:09

    Sammma

    ReplyDelete
  2. American Bangla Newspaper6 November 2019 at 02:05

    Looks so delicious and mouthwatering. shorputi fish curry recipe my favourite. Next time i want to shorputi fish curry.

    ReplyDelete

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