Kerala Style Claypot Red Fish Curry
1. You can and probably should soak the kokum torn into pieces for a few minutes before use 2. As for cleaning and cutting the fish, mostly, in India, that's done for you when you buy it - just rinse it out when you get home and, if in doubt, phone a friend 3. Apparently this tastes better the next day 4. The above video shows a slightly different style but I find mine easy and just as tasty. Often, traditional cooking involved much less labour than we're prone to suffer these days.
Kerala Style Claypot Red Fish Curry
1. You can and probably should soak the kokum torn into pieces for a few minutes before use 2. As for cleaning and cutting the fish, mostly, in India, that's done for you when you buy it - just rinse it out when you get home and, if in doubt, phone a friend 3. Apparently this tastes better the next day 4. The above video shows a slightly different style but I find mine easy and just as tasty. Often, traditional cooking involved much less labour than we're prone to suffer these days.
Open in Cookpad AppSteps
- 1
Heat the oil in a clay pot
- 2
Add onions, green chillies, ginger, garlic and curry leaves. Saute for a couple of minutes
- 3
Lower the fire. Add the fenugreek seeds and the moistened powders (add some water to the powders before putting them in the pot so that they do not burn)
- 4
Let it all fry well until there is a good smell - add a bit of water now and then to prevent burning
- 5
Add the fish, cocum torn into pieces and enough water to cover the fishes
- 6
Bring to a boil and cover and let it cook for some 25 minutes
Cooksnaps
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