Promfert Varutharacha Curry.


2 lb Promfert
6-8 oz small onions
1 inch ginger
3 cloves garlic
1 cup scraped coconut (dried coconut powder will also work fine)
small ball of tamarind
2 tbsp chilli powder
3 tbsp coriander powder
1 tsp pepper powder
1 tsp fenugreek powder
1 tbsp coconut oil
salt for taste
curry leaves 15 to 20 nos.

Marinate the fish with turmeric and salt and keep aside.
Take a pan and add 1 tsp coconut oil. Add the scraped coconut and fry.
When it is dry add the small onions and continue to fry till the coconut has a dark brown color(be careful not to burn it).

Add the chilli and coriander powder and fry some more. Turn off the stove and add the garlic and ginger. Allow the mixture to cool. Grind to a fine paste in a mixie with some water.

Take a pan, add the paste, tamarind and water. Bring to boil on a high flame. Add salt. Reduce the flame and add the fish pieces. Cook covered.

After 5minutes add the pepper powder and cook uncovered on high flame for 3-4 minutes. Reduce the flame and add 1 tbsp of coconut oil and the curry leaves. Give the vessel a turn and off the flame. Add the fenugreek powder, and keep covered on the ot stove for 10 minutes. Serve with rice.

Karimeen Pollichathu


2 pearl spot fish
3 red chillies
1/2 tsp turmeric powder
2 tsp chopped green chillies
1/2 tsp chopped ginger
1/2 tsp chopped garlic
6 chopped curry leaves
4 chopped shallots
salt to taste
2 tbsp lime juice
1 large banana leaf
1 tbsp coconut oil
butchers twine- to tie the bananna leaf.

Mix red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside.

Wrap the each fish in the banana leaf and tie it with the butchers twine. Heat oil in pan and place the wrapped fish in it. Cook each side for 5-6 minutes.