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KERALA FISH CURRY

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Cook: 6 hours | Servings: 4

KERALA FISH CURRY

  • 500 g fresh fish fillet
  • 50 g sea salt
  • 3 onions
  • 5 ml green chili/garlic/ginger paste
  • 45 ml cooking oil
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • 300 ml red wine vinegar
  • 2 teaspoons sugar
  • 3 bay leaves
  • 10 ml Maizena
  • 50 ml apricot jam


Cut the fish into bite size pieces, dissolve the sea salt in 600 ml water in a glass or ceramic dish. Add the fish and leave in the brine for at least 2 hours in the fridge.
Meanwhile, peel and slice the onion into rings.
Heat the oil in a pan and fry the onion till soft but not coloured (low heat with a lid on).
Add the garlic/ginger/chilli paste, turmeric, cumin, cinnamon, cloves, black pepper and cardamom, and cook until aromatic.
Add the vinegar, sugar and the bayleaves to the pan, and bring to the boil.

Drain the fish and add to the spiced vinegar. Bring to the boil, cover and simmer for 5 minutes – no longer or the fish will start to flake.
Make a paste with the Maizena with a tiny bit of water, add the apricot jam to fish, together with the Maizena paste.
Boil until sauce thickens, not longer than 5 minutes.
Cool and chill for at least 6 hours before serving.

Note:
—Although this is a really stand-alone dish – have it as a starter or snack. You can serve it with an onion, carrot or tomato salad. (I prefer fresh home made bread to mop up the sauce!).
—This recipe can be doubled and kept in the fridge, where it will improve the flavour, for a few days.
Most pickled fish recipes that I know of have to stand for at least 3 days before serving. This recipe is ready after 6 hours!!!

Photo: Elize de Kock
Recipe: Elize de Kock and Amanda Conradie

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