Are you ready to embark on a culinary journey to the beautiful Malabar coast of Kerala, India? In this Malabar cookbook, I will be sharing with you a traditional recipe for Chemballired Snappermeen Curry, a flavorful and aromatic dish that is a staple in Kerala cuisine. Get ready to tantalize your taste buds with the exquisite flavors of the Malabar region.
Ingredients:
– 1 lb. snappermeen (or any white fish) fillets, cut into pieces
– 2 tablespoons coconut oil
– 1 teaspoon mustard seeds
– 1 onion, finely chopped
– 2 green chilies, slit lengthwise
– 1 inch ginger, finely chopped
– 4 cloves garlic, minced
– 1 sprig curry leaves
– 2 tomatoes, chopped
– 1 teaspoon turmeric powder
– 2 tablespoons chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon fenugreek seeds
– 1 cup thick coconut milk
– Salt to taste
– Fresh coriander leaves for garnish
Recipe:
1. In a large pan, heat the coconut oil over medium heat and add the mustard seeds. Once the seeds start to splutter, add the chopped onions, green chilies, ginger, garlic, and curry leaves. Sauté until the onions turn golden brown.
2. Add the chopped tomatoes to the pan and cook until they turn pulpy. Then, add the turmeric powder, chili powder, coriander powder, and fenugreek seeds. Stir well to combine the spices with the tomato mixture.
3. Gently add the fish pieces to the pan and coat them with the spice mixture. Pour in the thick coconut milk and season with salt. Allow the curry to simmer for 10-15 minutes, or until the fish is cooked through.
4. Once the fish is cooked, garnish the curry with fresh coriander leaves. Serve hot with steamed rice or Malabar parathas for an authentic Kerala dining experience.
Get ready to savor the rich and aromatic flavors of this traditional Chemballired Snappermeen Curry, reminiscent of the coastal cuisine of Kerala. Whether you’re a seafood lover or simply looking to explore new culinary delights, this dish is sure to leave a lasting impression on your palate.