Fresh mackerels cooked in thick and creamy coconut milk is an iconic Thrissur style curry. Check out the recipe.
Ingredients
2 mackerels
15 shallots
1 piece ginger
4 green chilies
Curry leaves as required
Salt as required
2 tbsp coconut oil
4 tamarind bulbs
1 tsp turmeric powder
1 tsp coriander powder
3 tsp chili powder
½ cup first extract of coconut milk
1 ¼ cups second extract of coconut milk
1 cup water
½ coconut (for the coconut milk)
Preparation
In an earthen chatty mix shallots, ginger, green chilies, curry leaves, turmeric powder, coriander powder, chili powder, tamarind, salt and coconut oil
Into it add water as required and the fish pieces and cook well
Add the second extract of coconut milk when the water begins to reduce
Add the first extract of coconut milk when the fish pieces have absorbed all the flavors
Take the dish off the flame when the fish pieces are cooked
Heat coconut oil in a pan
Sauté some shallots
Add curry leaves and chili powder
Roast well
Add this tempering into the fish curry
Mix gently
Enjoy Thrissur style fish curry with rice, chapathi or roti.
