- Serves: 4 – 5
Why you should make this recipe:
Childhood memories are the most precious to us, one that we cherish, one that stays for us a long time. For a Chef, these are our most treasured moments which made us fall in love with this profession. Being a mallu fish was always central to our home. My mothers fish curry was our central focus I used to lick my fingers and plate clean which always lead to being disciplined by Papa saying I didn’t have table manners. Her fish curry even today is made in an old mud vessel. Tasting sessions for us starts from the moment it starts boiling Papa, Me & now my daughter is there with small katoris to spoon out the gravy and drink it. But the next day amma makes Idllys for breakfast and the remaining is polished off ruing the fact that we polished off the gravy the previous day.
This recipe has a dose of nostalgia and I would recommend you try this out.
- Fish Sardines or Mackerel – 10-12 pieces (based on size)
- Kashmiri Chilly Powder – 3 teaspoons
- Coriander Powder – 3 teaspoons
- Turmeric powder – 1/2 teaspoons
- Small onions sliced – 4 or 5 pieces
- Kodumpuli – 2 or 3 pieces
- Curry leaves – one sprig
- Salt to taste
- Coconut oil – one tablespoon
- Clean the fish well and if it is whole fish score it.
- Take the vessel & add all the ingredients into it and mix it well.
- Add water to cover the fish and a little more (if you have family members like me then a little extra would be good)
- Allow it to boil & then turn it down to simmer till it is cooked well
- Taste it & adjust the seasoning
- It is ready to be eaten with Kappa, Rice & thoran or Idllys
- Pro Tip: It tastes fantastic a day later
In this Recipe