Friday, 15 December 2017

Avoli Curry/ Kerala Special Avoli Malliyittathu/Pomfret Fish Curry


Avoli/ Pomfret – 400gm
Onion – 1
Tomato - 1
Ginger – 6 pods (crushed)
Garlic crushed – 1 Tsp
Curry Leaves
Green Chilli – 1
Chilli Powder – 1 ¾ Tsp
Turmeric Powder – 1 Tsp
Coriander Powder – 3 Tsp
Tamarind – 1 Lemon size (Soak it into a cup of water)
Coconut Oil – 2 Tsp
Mustard Seeds – 1 Tsp
Fenugreek – ¼ Tsp

Salt – To taste
Chilli Powder – 1 Tsp
Turmeric Powder – ½ Tsp


1. Marinate fish with salt, Chilli powder and turmeric powder
2. In a pan add coconut oil and splutter the mustards and fenugreek.
3. Add curry leaves, onion and sauté well for 2 min
4. Then add garlic, ginger and green chilli and sauté well
5. Add Salt for gravy, Chilli powder, turmeric powder, coriander powder, Tomato and sauté until its raw smell has gone away
6. Add the fish into it and mix it well
7. Pour tamarind water and pour water needed for gravy. Bring it to boil. Once it started boiling close the lid, reduce the flame and cook until the gravy thicken. Stir occasionally without damaging the fish pieces
8. Add remaining curry leaves. Switch off the stove and keep it aside for 5 to 10 min
9. Enjoy with rice or chappathi



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