Unakkameen chembu curry

chembu fish curry

This dry fish and chembu curry can be easily made using the fresh ingredients that are locally available. The curry tastes amazing with piping hot rice or with some unakka kappa puzhukku (dried tapioca dish). Check out this traditional Kerala recipe.

100 gm dried fish (mackerel) 
¼  kg chembu (colocasia)
3 green chillies
1 bunch curry leaves
¼ tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
¼ tsp fenugreek
¼ tsp mustard seeds
Salt as required
1 tbsp coconut oil
1½ glasses water (boiled and cooled)
For the gravy paste
¾ cup grated coconut
3-4 shallots (chopped)
2 cloves garlic (chopped)
2 bunches curry leaves
1 tsp coconut oil

Soak the dried fish for some time and then wash them well
Cut the dried fish into small pieces
Peel the skin of the chembu and cut them into small pieces
Heat a teaspoon coconut oil in a pan and add the grated coconut, curry leaves, shallots, and garlic
Roast on low flame until the coconut turns brown 
After this has cooled down grind it in a mixer jar into smooth paste
Meanwhile, heat coconut oil in an earthen vessel
Splutter the mustard and the fenugreek seeds
Add green chillies and curry leaves
Into it add the turmeric powder, chilli powder and coriander powder
Pour 1½ glasses water
Mix well
Now add the chembu pieces
When it begins to boil add salt as required. Cook well
Add the dried fish after the chembu pieces have cooked well
Stir for a minute and then add the coconut paste
Add a bunch of curry leaves as well
Sprinkle a teaspoon of fresh coconut oil before taking the curry off the flame.

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