KANNUR MEEN CURRY in CHATTI !

KANNUR MeeN CURRY in CHATTI !


Fish is a kind of staple food for Keralites especially in the coastal area of Kerala like Kannur(Malabar).

Fish Curry have a lot of variations even in the uniqueness of flavor and I found difference with in Kannur even though the ingredients are almost the same. Kannur Fish curry is made with mild spices taking care not to overpower the flavor of fish and another significant difference is the usage of tamarind(Valan puli) over Gambooge used in most Kerala Fish Curry recipes. 

Ayikkara Fish Harbour Kannur

Fish Any kind of fish, 1/4 kilo, cut into pieces, or 4-6 medium king fish

Red chilli powder 1 tsp

Turmeric powder 1/4 tsp

Salt 1tsp

Green Chillies 4 medium (halved and slit)

Curry leaves 2 strings

Ginger 1 tbsp (crushed finely)

Tomato 1 medium (cut into small pieces)

For paste or masala:

Coconut  1curd cup (grated)

Tomato 3/4 small (cubed)

Turmeric  1/4 tsp

Red chilli powder 2 tsp

Cumin seeds 1 tsp

Additions

Pulp of one lemond sized Tamarind 

Recipe:

    * In a conditioned claypot, add chutty ingredients, in the same order as mentioned above.  Keep aside.

    * Take Masala ingredients in a blender/mixer, fine paste them by adding little water.

    * Take out the only fish from chatty, keep aside.

    * Add the ground paste into the chatty, pour two cups of water and mix the ingredients throughly with clean hand.  Allow the mixture to boil on medium heat for 15 minutes.

    * When the curry thickens, place the fish one by one into the chatty, allow it to cook in medium heat.

    * When fish is almost cooked, stir in tamarind pulp. Boil till end.

    * Add salt and tamarind to desired taste.

Remember :

When a clay pot is newly bought, it has to be soaked in water overnight to filter away the impurities.

courtsey : word of mouth , taste of mouth & internet