Recipe

Keralan Special Seafood Curry Recipe

	Chillidude / All my dishes 4 months, 3 weeks ago An authentic Keralan dish usually reserved for special occasions Prep:20m Cook:15m Servings:4	Chillidude
	keralan seafood

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Fans

jenniferby

kukla

Ingredients

500g fish fillets

200g prawn flesh, raw but peeled

1 medium onion, finely chopped

1 teasp tumeric powder

2 teasp coriander seed powder

1 teasp ground black pepper

3 green cayenne chillies(or similar), de-seeded and coarsely chopped

2 teasp chilli powder (choose your preferred heat level)

2 cloves garlic, finely chopped

2-3cm piece ginger, thinly sliced

1 cup water

2 cups coconut cream

4 pieces Kudampuli, or substitute in 2 teasp tamarind pulp(no seeds)

1 teasp yellow mustard seeds

1/2 teasp fenugreek seeds

6 curry leaves

salt

2 tasblesp vegetable oil

Directions

Heat vegetable oil on high and add the mustard and fenugreek seeds and let them pop.

Add the onion and garlic and saute on medium until the onion is clear.

Then add the ginger and when this becomes fragrant add the salt, tumeric, coriander seed, and black pepper and stir for few seconds.

Add the tomato, kudampuli (or tamarinf pulp) and one cup water and one cup of the coconut cream and simmer until the tomato is cooked.

Then add fish fillets, prawns and the remaining 1 cup coconut milk. Cook till it is done on a low heat.

When the oil begins to float on top, place the green chillies and curry leaves over it.

Keep the lid closed and remove from heat and let stand for 5 minutes.

Serve with rice and I'd also suggest a glass or two of chilled riesling or an ice cold India Pale Ale

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Comments

kukla 4 months, 3 weeks ago said:
This is a fabulous seafood curry recipe -- full of flavours! Great post, chilliDude :)

jenniferbyrdez 4 months, 3 weeks ago said:
Fantastic. Thank you Chilli.

mrgresch 3 weeks, 5 days ago said:
Chilidude, I looked up kudampuli to see what it was, obviously you meant kudam puli because the one word version was some plant for bowel problems! Anyway, it say's a " special tamarind" I love tamarind and use it all the time versus vinegars etc. My question is what does it mean a special tamarind? I'll try and find it at the Asian market as I'd like to keep this recipe the way you have it written.

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