July 12, 2015

KERALA STYLE TAARLI CURRY

Ingredients 

Fish (Taarli/Mathi) - 1 kg
Red Chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek powder (Uluva/Methi) - 1/2 tsp
Mustard seeds - 1 tsp
Shallot (Kunjulli) - 4 cut pieces
Garlic pods - 3 nos
Ginger - 4 pieces
Kokam 
(Kudam Puli) - 5 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As reqired
Split green chilies - 6 nos
Black pepper - 1 tbsp
Water - 3 cups

Method-: 



1)Heat about a quarter of a cup of coconut oil or vegetable oil in a pot or any vessel.

2)Add mustard seeds and when they splutter, add the chopped onions, few curry leaves and split green chilies and stir fry.

3)Add a mixture of turmeric, chilly powder and black pepper powder in half a cup of water and allow it to cook.

4)When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` ( Kokam) and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.

5) Add washed and cut Taarli/Mathi pieces in it.  The pieces of fish should be completely covered.

6) )Add the remaining curry leaves,salt  and 'PULI `pieces , cover with a lid and cook slowly. Do not stir.

5)Cook until the gravy is thick. Serve with boil Rice.