Kerala Fish Curry with Appam


    SR.NO. INGREDIENTS [For the Tikki] QTY
    1. Basa [Fish] 250 gms
    2. Coconut Oil 20 ml
    3. Curry Leaves 4 Nos
    4. Chopped Onion 150 gms
    5. Chopped Tomato 100 gms
    6 Chopped Garlic 30 gms
    7. Chopped Ginger 30 gms
    8 Green Chillies 20 gms
    9 Fenugreek Seeds 10 gms
    10 Coconut Milk 200 ml
    11 Crush Peppercorns 5 gms
    12 Turmeric Powder 10 gms
    13 Red Chilli Powder 10 gms
    14 Salt To Taste
    15 Tamarind Pulp 20 ml
    16 Regular Rice 200 gms
    17 Parboiled Rice 100 gms
    18 Yeast 15 gms
    19 Sugar 30 gms

preparation method

For the Stew
• In a deep pan add coconut oil. Add mustard seeds, fenugreek seeds, curry leaves and green chilies and let crackle. Add some chopped ginger, chopped garlic, chopped onions and some salt and sauté till onions are brown.
• Now add some turmeric powder, red chili powder, tomatoes and water and let cook for 10 minutes. .
• Fillet the fish and marinate with some salt and red chili powder for 5 minutes.
• Add coconut milk and tamarind pulp and mix well.
• Now add the fish to the stew and cook for 2-3 minutes.
• Kerala Fish Curry is Ready.
For the Appam
• Rinse both the rice varieties together for a couple of times. Soak both the regular rice, parboiled rice in water overnight. Drain and then add them to the grinder.
• Add some salt and sugar to this batter along with coconut milk and mix nicely.
• To make the appam take a ladle full of the batter in a non-stick kadhai and turn and tilt the kadhai to spread the batter.
• Cover the pan and let the Appam cook. The base would become nicely light golden.
• Serve the Appam hot or warm with fish stew.

Serving Suggestions

    Serve 2
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By: Chef Ajay Chopra

Show: Hi Tea

Prep:30 Mins Cook: 30 to 45 minutes

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