FISH IN FRIED COCONUT PASTE

This traditionally cooked fish curry has the unique flavour of roasted coconut and spices that blend in so well with the fish and it goes very well with rice.

Staying out of kerala coconut becomes a rare ingredient in some places so I alternate fresh coconut with dry desiccated coconut which is available in almost every shop.

Sometimes I take that extra effort to fry the same masala's in larger quantities and store in the fridge and as and when required grind them to a smooth paste and use the same way.

INGREDIENTS:

• 1 kg fish
• 6 shallots finely chopped
• 2 cups grated coconut
• ½ tsp turmeric pwd
• ¼ tsp fenugreek seeds
• 3 tsp chilli pwd + 1 tsp chilli pwd
• Salt to taste
• 4-5 pcs of kokum( acc to tanginess)
• 2 tbsp coconut oil
• 1 tomato sliced
• 2 green chillies slit
• Handful of curry leaves

 METHOD:

1. Cut and wash the fish. Make slits on the fish as for frying.
2. Marinate fish with 1 tsp chilli pwd, half of turmeric pwd, and salt as per requirement and keep aside.
3. In a kadai or wok fry coconut with chopped shallots till coconut start to turn brown.
4. To this add the fenugreek and rest of turmeric pwd.
5. When it turns more brown add the chilli pwd and fry till it become light chocolaty brown keeping in mind not to burn the coconut or chilli pwd and stirring continuously.
6. Allow to cool slightly.
7. Grind this into fine powder in a processor.
8. Now add 3 -4 cups of water and grind to smooth gravy paste.
9. In a pan pour oil and fry the fish on both sides not allowing it to cook completely.(just brown both the sides).
10. In another pan or earthen pot por the same oil used for frying and crackle add the curry leaves.
11. Now add the tomatoes and sauté till slightly mushy.
12. Pour the ground paste into it and allow to boil.
13. Now add the green chillies, kokum and salt as per taste.
14. Allow to boil vigorously for 5 mins.
15. Now add the fried fish and cook on same flame for 10 – 15 mins or till the gravy reduces ¼ part from the brim.
16. Serve hot with rice.