Fish curry is a favorite dish of most people from Kerala. It is one of those dishes, that the mere mention of, makes people salivate (at least the ones that have heard before). It is a unique explosion of saltiness, heat and sourness (പുളി) that makes this special. There is nothing subtle about this dish.
Unfortunately, this dish was out of bounds for vegetarians (given that it is generally made with fish) like me. I decided to see if I can recreate this dish in a form that I can enjoy and I must say I now know why Fish Curry invokes such strong reactions from a native Keralite.
Difficulty level: Medium
Preparation time: 10min
Cooking time: 25 min
Makes: 3-4 servings
Ingredients:
Paneer: 1 cup (cut into 1/2" cubes)
Garlic: 1 tbsp, cut lengthwise
Onion: 1/2 medium, finely chopped
Oil: 1 tbsp
Mustard seeds: 1 tsp
Kashmiri chilli powder: 4 tsp
Turmeric powder: 1/4 tsp
Coriander powder: 2 tsp
Green chillies: 6 medium, cut in half
Tamarind cocentrate: 1 tsp (or if using tamarind, size of a small lime)
Salt: to taste
Curry leaves: leaves of 2 sprigs
Fenugreek powder: 1/2 tsp
Fry the Paneer cubes in a bit of oil so that they are seared well on all sides and keep aside.
Heat the oil on a medium-low flame and add the mustard seeds. After it splutters, reduce the flame to low. Add the garlic, onion and saute until light brown. Add the chilli powder, turmeric powder, fenugrek powder, coriander powder and saute until the raw taste of the spices have disappeared. Add enough water to make sure that the paneer (once added) will be covered. Add the fried paneer and mix well. Cover and cook for about 15 min. Remove the lid and cook until the gravy is your desired consistency.
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