Trivandrum Style Fish Curry with Drumsticks

Name: Trivandrum Style Fish Curry with Drumsticks
Cuisine: Indian
Ingredients: 1/2 kg Fish cut into medium size pieces; 10-12 Shallots/pearl onions finely chopped; 1/4 tsp Fenugreek seeds; 8 Garlic cloves finely chopped; 1" Ginger piece, finely chopped; 3 Green chilies , finely chopped; 1 Tomato cut into lengthwise; 2 Drumsticks/Muringaka cut into 2 inch long piece; 2 tsp Chilli powder; 1/2 tsp Turmeric powder; Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water; 1/2 cup Freshly grated coconut; 1/2 tsp Mustard seeds; Curry leaves – A sprig; As needed Oil; As needed Water; To taste Salt; As needed Vinegar

Little Hearts @cook_7834303

An authentic & sumptuous seafood delicacy from the capital city of Kerala, Trivandrum (Thiruvananthapuram) where the fish & drumsticks are simmered in a tangy & coconutty sauce giving an inviting & unique flavor to the curry!

Little Hearts @cook_7834303

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Ingredients

1/2 kgFish cut into medium size pieces
10-12Shallots/pearl onions finely chopped
1/4 tspFenugreek seeds
8Garlic cloves finely chopped
1"Ginger piece, finely chopped
3Green chilies , finely chopped
1Tomato cut into lengthwise
2Drumsticks/Muringaka cut into 2 inch long piece
2 tspChilli powder
1/2 tspTurmeric powder
Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
1/2 cupFreshly grated coconut
1/2 tspMustard seeds
Curry leaves – A sprig
As neededOil
As neededWater
To tasteSalt
As neededVinegar

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Steps

1

Cut & clean the fish pieces with vinegar & water and keep it aside.
2

Wash tamarind piece and soak it in 1/2 cup water and keep it aside.
3

Grind together the grated coconut, turmeric, half of the shallots, turmeric powder, chilli powder, and water to make a smooth paste.
4

In a clay pot, heat oil. Splutter mustard seeds, fenugreek seeds, and curry leaves. Add the chopped ginger and garlic and saute until the raw smell goes.
5

Add the chopped shallots, green chilies, turmeric powder, and salt. Saute until the shallots become some and translucent.
6

Add the chilli powder and fry for a minute.
7

Add the chopped tomatoes, drumsticks, tamarind piece along with the juice, 2 cups of water, & salt. Cook until the tomatoes and drumsticks are half cooked.
8

Add the ground coconut paste and mix well. Allow it to boil for 5 mins.
9

Gently arrange the fish pieces in the pan. Cover and cook on low heat for 15-20 minutes or until the gravy thickens.
10

Garnish with the remaining curry leaves and simmer for 5 mins. Serve hot with steamed rice, string hoppers, or chapati.