A fish curry attached with a string of nostalgia and flashback. This curry which is extensively made through out the central Kerala, especially in Thrissur and Kodungalloor, which is a cultural and food hub. For me, this dish holds a special place as I hail from this region mainly. Fish is a staple in our state. Lunch is served with some kind of fish preparation especially the curry made with coconut.
In our ancestral homes, lunch is infact a pretty fancy affair. A fish curry paired with some some dal, yoghurt or veggies based yellow curries, stir fried veggies, yoghurt, pappad and pickle are the usual norms. Along with this comes fish fry as extra delicacy. There are days when I crave for these types of lunch. I have made it a practise to have a traditional lunch served with rice, fish and veggies on saturdays to relive those moments, to relsih those tastes.
Fish in coconut milk is usually made with fleshy fish. King/Seer , Black promphet type. For a change, I took Catla/Bengal Carp as this is also fleshy, though it is boney. Catla during this time of the year is so so good and fatty, your curry is going to be a hit for sure. For a curry of this nature, the freshness of the fish and fatty content are the two main factors. The other reason why I went with this fish is that I have already shared king fish curry recipe (https://www.youtube.com/watch?v=0o0YwPnz2us) on my channel, the details of which can be accessed in the website.
Catla fish known as the major (Indian) carp, is an economically important South Asian freshwater fish in the carp family Cyprinidae. It is commonly found in rivers and lakes in northern India, Nepal,Myanmar Bangladesh, and Pakistan and north Eastern state of Assam in India. Catla is a fish with large and broad head, a large protruding lower jaw, and upturned mouth. It has large, greyish scales on its dorsal side and whitish on its belly.
Research has shown that eating fish and shellfish regularly is beneficial to our bodies in many ways; here are ten great reasons to introduce a little more seafood into your diet. It’s no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half.
Eating fish can improve your circulation and reduce the risk of thrombosis. The EPA and DHA – omega-3 oils – in seafood can save your body from having to produce eicosanoids, a hormone-like substance which can make you more likely to suffer from blood clots and inflammation. Eating fish as a regular part of a balanced diet has been shown to ease the symptoms of rheumatoid arthritis, a condition which causes the joins to swell up. Recent research has also found a link between omega-3 fats and osteoarthritis, suggesting that eating more seafood could help to prevent the disease.
Considering all these facts, take care to include fishes like these to include in your diet at least twice weekly. The ingredients of this fish curry is pretty much the same as of many dishes of India. The way its prepared is different.
I have used fresh coconut milk in this recipe. Always extract the first milk with less water and second one with more water. You can add some coconut milk powder which will helping not splitting the milk. Garam masala should be a pinch only. In no way you should get the distinct taste or smell of it. Always adjust the spice level, sourness and salt according to your preference. So get out and try this recipe for your next lunch.
clean,wash and cube the fish. Marinate it with the ingredients given under the fish and keep for half an hour.
Slice the shallots, finely chop ginger and garlic. slit the green chillies.
combine the ingredients under the spice paste to a thick smooth paste.
Heat an earthen pot with coconut oil. Add the shallots and saute till slighltly changes color and some fried.
Add the chilies, ginger and garlic and saute till fragrant.
Add the paste mix and fry till aromatic.
Pop in the green mangoes and coat with the masala and fry for 3-4 minutes.
Add the second extract of the coconut and adjust salt. Boil for 5-7 minutes or until you feel all the rawness has vanished and you start seeing oil on top.
Add the fish and combine. Gently simmer till reduced and thick.
Add the first extract of coconut. Keep stirring all through the cooking so as not to split the milk.
Mix up and simmer for couple of minutes.
Temper 1/2 teaspoon chilli powder and curry leaves in coconut oil and pour over the curry.
Serve hot with brown rice.