Kerala Recipes
 
Fish Curry Kairali ( for salt water fish)  
   
Serves 4

Ingredients
Fish 1 lb Onion- 1/4, cut into small pieces
Garlic-5-6 cloves, finely chopped Ginger - 1", finely chopped
Green chilli-3, cut into half (long). Shallot 1 big, cut into small pieces
Tomato-1 big, cut into small
pieces
Tomato puree 4 spoon
Uluva powder 1 pinch Tamarind 1/3 spoon (use tamarind
concentrate)
Salt as needed.

Curry leaves optional.
Oil3 spoon Mustard seed 1/4 spoon.
Fish masala4 spoon.


Method
Heat oil, fry mustard seeds, add onion, shallot, garlic, ginger, green chilli, and curry leaves, and stir for a few minutes. Then add tomato, and tomato puree, stir, and then add uluva powder, salt, and fish masala. (Use Kerala Fish masala; if you dot have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chilli powder, 1/4 turmeric powder, and 1 pinch more uluva powder.) Stir, and then add 1/2 cup of water and tamarind. When it boils, add the fish pieces, stir slowly, then cover it and cook on low-medium heat. Stir once a while until cooked (be careful not to break the fish pieces).

Note : To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. It will take away the smell and the bad taste of fish.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 147 Carotene( µg ) 90.43
Protein (g) 19.8 Vitamin C  (mg) 69
Carbohydrate (g) 4.96 Mg  (mg) 18.93
Fat (g) 5.31 Na  (mg) 3.31
Fibre (g) 54 K  (mg) 42.61
Minerals (g) 1.92 Mn  (mg) 0.227
Calcium  (mg) 241.83 Zn  (mg) 0.29
Phosphorus  (mg) 349.5 Cr  (mg) 0.007
Iron  (mg) 1.46