Yellow fish curry is made by my husband’s mom and i learned from him how to prepare it. When my curry has yellow color he says the original curry has yellowish green. Still he says it does not have the usual taste but my daughter says that her favorite. If yellow color curry is made, I can get rid off the problem of feeding her. Try this, you will also start loving this recipe.
Ingredients:
- Seer fish/Mackerel or any white color fish of your choice – 250 gms
- Green chilly – 3-4 no’s
- Ginger – 1” piece
- Garlic – 10 flakes
- Coconut grated – 1 cup
- Kokum – 2 pieces
- Tomato – 1 big, cubed
- Turmeric powder – 1/2 tsp
- Onion – 1, medium, finely chopped
- Cooking or coconut oil – 1 tbsp
- Salt to taste
- Curry leaves
Method of Preparation:
- Grind coconut with half cup of water and extract first coconut milk
- Grind again coconut with 1 cup of water and extract second milk
- Make a fine paste of Green chilly, garlic and ginger with turmeric powder
- Heat oil in an earthen ware and sauté green chilly paste until the oil separates
- Add finely chopped onion with a pinch of salt and fry until the oil separates
- Add washed kokum, second coconut milk and a pinch of salt and let it boil
- Add cubed tomato and arrange 1” cut fish pieces and salt to taste and cover and cook over simmer
- Once fish pieces are done well, add first coconut milk and let the first bubble to come
- Add curry leaves and remove from stove
- Serve when it is cooled to the room temperature.
It is an ideal side for type of rice or roti
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