Showing posts with label Kerala Fish Curry. Show all posts
Showing posts with label Kerala Fish Curry. Show all posts

23 March 2013

Ayakoora Kudampuli Curry / King Fish Gambooge Curry

Ayakoora or King Fish tastes good if you fry it or make curry. It is one of the easiest to cut and clean. The recipe I am sharing today is cooked using Kudampuli. This curry can be made on a regular basis every week. Love the flavour of Kudampuli (Gambooge / Vrikshamla) - scientific name Garcinia cambogia. It is also called as Malabar Tamarind. It is supposed to have good health benefits and highly used in ayurvedic medicines. 

The methi powder, gambooge and shallots(pearl onions) give a distinct flavour to the curry. I really like to try different types of curries. 

Recipe Source - Shantha Aravindan

Ayakoora/ King Fish - 600 gms cut into square pieces

Kudampuli / Gambooge - 5 
Water - 1 1/2 cup

Coconut Oil - 2 tbsp
Kaduku / Mustard - 1/2 tsp
Uluva /Methi Seeds - 1/4 tsp

Cheriya Ulli / Shallots - 2 tbsp finely chopped

Inji / Ginger - 1 tbsp finely chopped
Veluthulli / Garlic - 1 tbsp finely chopped

Green Chilly - 3  slit into 2

Thakkali /Tomato - 1 big

Manjal / Turmeric - 1/2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilly Powder - 2 tbsp
Salt - 1 1/4 tsp or as per taste

Kurumulaku Podi / Pepper Powder - 3/4 tsp
Onnam Pal /Thick Coconut Milk - 1 cup
Kariveppila / Curry Leaves - 3 sprigs
Uluva Podi/ Methi Powder - 1/4 tsp


Soak the gambooge in 1 1/2 cups warm water.
Heat oil in a wok/ kadai. Tip in the mustard and methi seeds and let it splutter. 
Reduce heat to medium.
Add in the shallots and saute it.
Now add the green chilly, ginger, and garlic.
Add the chopped tomato and saute.
Reduce the flame to low and tip in the turmeric and chilly powder.
When the raw smell of the masalas are gone add the gambooge along with the water. 
When it comes to a boil slowly add the fish. Let cook for 10 minutes or until the fish is cooked on medium flame.
When the fish is cooked and the gravy thick add in the coconut milk, methi powder, pepper powder and curry leaves.
Switch off and close with a lid. Serve after 5 minutes.

30 September 2012

Ayala Chuvannulli Curry / Mackerel Shallots Curry

Fresh Mackerel - love them. It is one of the 10 super foods to prevent heart disease. It is an excellent source of Omega 3 fatty acids and minerals which help body prevent heart problems. And if it is a yummy curry like this one I can have any amount of it.

Recipe Source - Shantha Aravindan

Mackerel / Ayila - 3 large cut into 3 pieces
Tamarind / Puli - size of a lime soaked in 2 cups water
Kashmiri Chilli Powder / Piriyan Mulaku Podi - 2 tbsp
Ginger / Inji - 2 tsp finely chopped
Garlic/ Veluthulli - 5 finely chopped
Green Chilly / Pacha Mulaku - 3 slit into 2
Tomato / Thakkali - 1 large roughly chopped
Salt - as required
Shallots / Chuvannulli - 1 cup finely chopped
Curry Leaves / Kariveppila- 1/4 cup finely chopped
Fenugreek Powder/ Uluva podi - 1/4 tsp
Coconut Oil / Velichenna - 2 tbsp

Cut and clean the Mackerel. Discard the head. Cut it into 3 broad pieces.
Soak the tamarind in water. Squeeze the tamarind in the water to extract the pulp. Strain and pour it into a wok/ pan.
Add in the chilly powder, turmeric, ginger, green chilly, garlic, tomato and salt.
Slowly add the fish.
Let it come to a boil on high flame. It will take appoximately 5 minutes for the fish to cook after it comes to a boil.
In the mean time, mix the shallots and curry leaves in the coconut oil. Squeeze well with hand and mix for 30 seconds.
Once the fish is cooked add the shallot mixture. Stir slowly. Check salt. Bring to boil for 30 seconds. Remove from flame and tip in the fenugreek powder on top.
Keep it closed for 15 minutes. Serve with rice or even chapathi.

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