Trout is the common name for a number of species of freshwater fish which is closely related to salmon but is cheaper in price compared to the later. I have one of my previous recipe posts for Salmon preparation in Kerala style, which is one of the top hits in my blog. The recipe here is a similar line for preparing trout, in authentic mid-Travancore gravy style.
- Fish : 3 Lbs (~ 1 ¼ kg)
- Green chilli (split to two) : 2
- Shallots (small onions) sliced : 10
- Ginger paste : ½ T- sp
- Garlic paste : 2 T sp
- Kokum (Kudam puli) : ~4 (adjust)
- Oil : 4 Tbl sp (adjust)
- Curry leaves : 3 sprigs
- Salt for taste
- Chilli powder : 2.5 Tbl sp (adjust)
- Fenugreek seeds : A pinch
- Soak the kokum in enough water.
- Clean the fish remove its skin and make slices according to your preference.
- In a dry pan, add the chilli powder and fenugreek seeds and roast it until the chilli powder became brown color( be cautious while roasting to avoid burning. So keep the flame low and need continuous stirring).
- Once it’s cool completely, put it in a mixer and make a fine powder and then add enough water to make a paste.
- In a kadai (preferably earthen pot) add 2 Tbl-sp of oil and then add theshallots and green chilly; sauté it until the onion became transparent.
- Add the ginger garlic paste and fry it until brown.
- Then add the chilli paste and fry it for another 2-3 minutes, if you need more oil to fry the masala then add oil in this stage.
- Add 3 cup of water along with kudam puli and salt and wait for it to boil well.
- Now add the fish pieces and let it boil; then reduce the flame and put the lid and cook it for about 5 minutes.
- Then open the lid and let it cook for another 5-7 minutes or until the fish cooked well.
- Finally add the curry leaves and 2 Tbl-sp of oil and switch off the flame.
- Increasing the quantity of oil will give the fish curry more tasty.
- Use coconut oil for the authentic taste.
- If possible keep it overnight after preparation, this gets a better masala blend and great taste.