dish in and around Cherthala, Indian
1/2 or 1 kg of trout
Onions (big) – 1 or 2 (slice it long)
Green chilli – 2 (cut it into long pieces)
Ginger – a piece (cut it into long pieces)
Coconut – half (grated)
Oil – 2 tablespoon
Chilli powder – 1 or 1 and a 1/2 tablespoon
Coriander powder – 2 tablespoon
Turmeric powder – 1/4 teaspoon
Grind the coconut with a bit of water, squeeze it and strain the milk,
and keep that ‘thala paal’ separate; add a cup of water to the coconut again
and squeeze and strain it again and collect that milk in
a separate bowl; do the same once more.
Put a flat, but quite deep pan on the stove, pour the oil and when the oil is hot,
add the sliced onions, green chilli, ginger and curry leaves,
and stir until it is light brown.
Then add the turmeric powder, coriander powder, and chilli powder to it and stir for few
seconds and then add the coconut milk, and when it starts boiling, add the fish pieces,
cover it and cook for few minutes in medium flame (make sure that it wont overflow),
and then let the water evaporate until the gravy is quite thick; then add the ‘thala paal’
and take it off before it boils, so that it wont go watery again.
Serve it when it is hot.
You can use desicated coconut instead.
Soak two cups of it in boiled water fo
half an hour and then use.
Actually this curry is made by placing a banana leaf on the pan, and
adding all the ingredients to it and cook it and serve, which has a real distinct,
nice taste; its smell itself will make your mouth very watery.