Trivandrum Fish Curry remembered me my old office canteen; It is a delicious lip smacking fish curry which is in Pure Trivandrum/Travancore Style. Since I am from Malabar area of Kerala; I never knew how to make this curry. I learned this from one of my colleague recently over phone, because I never got a chance to stay with her and learn those delicacies live. This curry is a household favorite of Trivandrum/Travancore area, It’s best eaten with some Kerala style matta rice and Mezhukkupuratti.
This is a very flavorful curry made with freshly ground coconut, spice powders and tamarind (raw mango makes it more delicious). Anyone can just eat a huge bowl of this curry as it is without any carbs on side ???? . Usually this recipe they make with Neymeen Choora (a variety of tuna available in Kerala) and Kozhiyala which is widely available in travacore area; Since it is not available in Qatar, and we surprisingly got some small and fresh Indian Sardine, I tried this recipe with it ???? and come out well;
“Sardine” and “pilchard” are common names used to refer to various small, oily fish within the herring family of Clupeidae.The term sardine was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.
Lets start cooking!!!
- Small Sardine 1/2 Kg (Cleaned and Cut in to Medium Pieces)
- Grated Coconut 1 Cup
- Drumstick 1 Nos. (Cut 2.5 Inch Length and Slit in half)
- Green Chilly 2 Nos. (Slitted)
- Turmeric Powder 1/4 Teaspoon
- Chilly Powder 1 and 1/4 Tablespoon
- Coriander Powder 1 Tablespoon
- Fenugreek Powder a pinch.
- Shallots 4-5 Nos.
- Drumstick 1 Nos. (Cut 2.5 Inch Length and Slit)
- Tamarind a Small Gooseberry sized (Raw Mango can be used as an alternate)
- Coconut Oil, Salt, Water and Curry Leaves as Required
- Heat up your favorite pan and roast all the Masala Powders (Turmeric, Chilly, Coriander, Fenugreek) and keep aside.
- Grind the grated coconut along with roasted masala powders, shallots and tamarind to a fine paste adding enough water
- In your favorite Clay Pot, add the fish pieces, Ground coconut mixture, slit green chillies, slit drumstick pieces, curry leaves, salt and water ( 1 or 1.5 Cups); Mix well with your hand.
- Heat up the clay pot, bring to boil and cook for few minutes in on high flame.
- Bring down the flame to medium, then to, then close with a lid and cook until done.
- Switch of the flame, Add 1 tablespoon coconut oil and curry leaves; gently rotate the claypot and set aside for 15 minutes.
- Serve hot with Rice.