Hi ,
Like it is said, "Necessity is the mother of all inventions ",
Like it is said, "Necessity is the mother of all inventions ",
This recipe was 100 % crafted by me, out of my desperation to have fish and the limited resources in my kitchen :P .
By limited resources,
the Malayaly's would understand ,
For us to make fish curry, we were brought up with the notion that you cannot avoid Gambooge (aka Kudampuli) while making a lip smacking fish curry!
And yes, i didn't have it!!!!!!!
There I was,
doomed not to have fish curry until I go to my uncle's home!
Poor me :( sob sob sob :'(.
But, you know me, I don't give up so fast!!!
Hmmm,
There,
I thought, why not substitute Gambooge with tomato's ???
Yes,
I did it!!
OK guys,
no more crap !
Lets get to work !
NB:
When I cook, I really don't use a spoon to measure the spices, I just put them directly from the their respective bottles or packets (:P) . But for your convenience, I will try to approximate the amounts of each ingredient I have added.
So remember, those are just approximate amounts, and you will have to do the final judgement yourself, if you need anything more or less depending on your tastes !!!
I will try my best to be accurate from next time on :P can't promise!
Ingredients:
Curry
- Tilapia (aka Kari meen) -500 gms cut into pieces of comfortable size and washed properly !!!
- Red chilly powder -3 TbSp Here you have two options, you can either choose the Kashmiri chilly (which has the color, and is less spicy) or the regular spicy red chilly powder depending on your spice level. I have used the Kashmiri chilly powder.
- Turmeric powder -1/4 tSp
- Fenugreek powder (uluva podi) -1 TbSp (I am a big fan of this :))
- Black pepper powder - leaving this upto you As a bottom line 1/4 tSp would do!
- Garlic - 4 ~ 6 cloves (depending on its size )
- Tomato - 1 & 1/2 (normal size or 1 big will do) Chopped
- SALT - to taste
- Egg white - 3 ~ 4 TbSp
Thadka
- Oil - 1 TbSp (I use very little oil as possible not a big fan of oily food :-|) And you can use any oil that you regularly use for cooking. I generally use Sunflower oil, this time I used Olive oil :) .
- Rey (Kaduk ) - 1/4tSp
- Cumin seeds - 1/4 ~ 1 tSp (can avoid you want to !)
- Curry leaves - a stem or 2 (poor me , didn't have any :( sob sob , but add it if you have.It will give a great dash to the curry!!! )
Method
Mix ingredients from 2 thru 8 (of Curry) and grind them coarsely in a blender
(This is to get the tomatoes and garlic smashed. You can substitute with tomato pulp instead of whole ones, then remember, you will have to crush the garlic)
To this, add salt (I do it here because I can taste and do the required adjustments at this stage. You can also add salt towards the end also)
Now add this mixture to the tilapia pieces and keep them aside.
Moving on to the next phase:
Place a large flat pan with oil, (this is to avoid crowding of the fish pieces and ultimately getting fish soup instead of fish curry :P he he), on the stove.
As the oil heats up, add rey (No.2 of Thadka).
When the rey starts spluttering, add the cumin seeds & curry leaves.
To this, add the fish we have kept aside.
Now add the egg whites.
Mix them carefully and close the pan and let cook for 10 ~ 15 min .
You can see, as it gets cooked, the pieces turn solid white from the translucent white.
At this stage make your final analysis of the over all taste and make any additions if needed.
Turn the pieces around very very carefully !
Replace lid and wait for another 10 ~ 15 min, for the gravy to thicken.
Also you will start to see the oil showing up (remember we added very little oil to start with, and there, even that little bit shows off ! You can be sure its time to turn off the stove :) )
Also you will start to see the oil showing up (remember we added very little oil to start with, and there, even that little bit shows off ! You can be sure its time to turn off the stove :) )
Now transfer the contents into a serving bowl !
TADA !
Your yummy Tilapia A.K.a Karimeen curry is ready !!!!!!!
Hmmm ...
That smells great !!!!
General Notes :
- Note, I used the term "crushed garlic" !
The way you add garlic and ginger determines the taste of the whole dish.
Chopped - fine / coarse
- chopped into small cubes
- cut into slices - thin slices
Crushed
Paste
All of these give a different flavor & aroma.
You can experiment & find it out for yourself !
Those spluttering reys are nasty !
Watch out !
Keep your face away from the pan.
