From north to south, Malayalis cook their fish in a variety of gravies and in varied levels of spiciness.
The fish curry with roasted coconut gravy is a variant that's popular both at homes and restaurants, thanks to its right balance of sweetness and fiery flavour.
The curry goes well with rice and also breads like chapathi, appam, pathiri and more. It can also taste amazing with tapioca and colocasia.
Ingredients
For the coconut base
1 tsp coconut oil
1 ¼ cup grated coconut
5 shallots
5 red chillies
2 tsp coriander seeds
1 ½ tsp pepper corns
4 -5 curry leaves
¼ tsp fenugreek seeds
¼ tsp turmeric powder
For the curry
2 tbsp coconut oil
2 pinches fenugreek seeds
5 -6 shallots
1 tbsp ginger
5 garlic cloves
Curry leaves
2 -3 green chillies
1 medium sized tomato
Salt as required
2 Malabar tamarind
½ kg fish
Preparation
Heat coconut oil in a pan
Add coconut, shallots, red chillies, coriander seeds, pepper corns and curry leaves
Roast well
Add fenugreek when this mixture is almost done
Cook well
Turn off the flame before adding turmeric powder
Mix well
Grind this into smooth paste after it cools down
Heat coconut oil in an earthen vessel
Splutter fenugreek seeds
Sauté shallots, ginger, garlic, green chillies and curry leaves
Add tomato and mix well
Now add the coconut paste
Add water as required
Allow this mixture to boil
When the gravy boils, add the cleaned fish
Add a few curry leaves when the fish is cooked perfectly
Fish cooked in roasted coconut gravy is ready.