Let's check out how to make fish curry with thick gravy that can be eaten with kappa, appam and rice.
Ingredients for masala
10 medium-sized garlic
1-inch length ginger
¼ tsp fenugreek
¼ tsp mustard seed
¼ tsp turmeric powder
1 ½ tbsp Kashmiri chilli powder
1 tsp coriander powder
Grind all the above ingredients using water and keep them aside
Ingredients for marination
500-gram kingfish
1 ½ tsp Kashmiri chilli powder
1/2 tsp turmeric powder 1 tbsp ginger garlic paste
1 tsp lemon juice/vinegar
Salt to taste
Add all the above ingredients to half a kilogram of fish, mix well and leave for half an hour
Pour coconut oil into a pan and when it is hot, cook the marinated fish on both sides and fry lightly
Ingredients for sauteing
Coconut oil as required
1 cups of medium-sized onion finely chopped
3 green chillies
1 stalk curry leaves
1 ½ cup tomato puree
Tamarind - in the size of a lemon (put in 1/4 cup hot water)
2 cups of hot water
¼ cup thick coconut milk
Salt as required
Preparation
Strain the fish oil and pour it into a pan
Add chopped onion, green chillies and curry leaves and sauté it
Add the masala and sauté it again until the oil pops up
Then add tomato puree and sauté again
Add tamarind water and hot water and cook
When it boils, add fish pieces and cook well till the gravy becomes thick
Finally pour coconut milk and bring to a boil
Tasty fish curry with thick gravy is ready to be served.
