1 kg Sear Fish (any nice firm white fish will do)
2 large onions, sliced
3 green chillies, finely chopped (use less or more if you like)
1 piece of fresh ginger, scraped and cut julienne
3-5 cloves of garlic, peeled and chopped
1 large tomato, sliced
1 medium capsicum (whatever colour you have), sliced in rings
Juice of 1 lemon
½ ltr Coconut milk (I make this from powder)
A pinch of Fenugreek seeds
1 tsp Turmeric powder
Some Curry leaves (don’t worry too much, if you cannot find some)
2 Tbsp Coconut- or Vegetable Oil (use more oil if you like, we don’t!)
Some flour to thicken gravy
How to cook:
Heat oil in vessel and brown fenugreek seeds quickly, don’t let them burn
Add onion rings, ginger, garlic, curry leaves and green chilly. Sauté for a few minutes.
Now, if you like your gravy a bit thicker, mix some flour with little water in a cup, making sure there are no lumps, and mix into the gravy.
Add turmeric powder, lemon juice and some of the coconut milk, stir and add your fish. Turn heat right down, cover and cook gently for a few minutes. Add some more water if needed.
Before the end of the cooking add the sliced tomato and the capsicum rings as well as the rest of the coconut milk.
Stir very gently and cook for another 5 minutes.
Let me make it clear, I am not at all a Chef or Cook – I am just like you – yes, you! – I enjoy cooking (most of the time), eating and learning from others how to cook their favourite dishes from around the world, and I really enjoy reading my 250 plus cookbooks like other people read novels.
So please take note – all the Kerala recipes you will see here are intended for our European friends who like to taste the food we serve here in our own home, and on the other hand, the ‘foreign’ recipes are meant for our Indian friends and come from my large collection accumulated over decades.
So, if you like to join us at our table – you are most welcome! ENJOY.
I never ceased to be amazed at the incredible amounts of flavors that compose much of the Indian cuisine!