A blend of grated coconut and minced fish as a perfect side dish to go with rice, for fish lovers. Though not a common preparation in Kerala cuisine, we do see some similar recipes prepared with tuna fish in some parts of the state. Fish with thick flesh is a perfect choice for this preparation and I used Salmon in this recipe.
Ingredients
For frying:-
- Salmon : 1 Lb
- Turmeric powder : ¼ T –Sp
- Pepper powder : 1 Tbl- Sp
- Garam masala : ½ T-Sp
- Ginger –garlic paste : 1 ½ T- Sp
- Salt for taste
- Oil for frying
For masala:-
- Onion : 2 (Big)
- Crushed ginger : 1 inch
- Crushed garlic : 6 cloves
- Chopped green-chilli : 4
- Pepper powder : 1 ½ T- Sp (Adjust)
- Turmeric powder : ¼ T- Sp
- Chilli powder : 1 T- Sp( adjust)
- Fennel powder : ½ T- Sp
- Garam masala : ½ T-Sp
- Grated Coconut : 1 Cup (Adjust)
- Salt for taste
- Oil : 1 Tbl- Sp
- Curry leaves
For seasoning: –
- Mustard seeds ½ T- Sp
- Dried chilly 3
- Curry leaves
Method
- Marinate the fish with the ingredients mentioned for frying (except oil). Keep it in the fridge for about 20 minutes.
- Shallow fry the fish on both sides, don’t make deep fry/ crispy.it should be well cooked and soft.
- Mince the fish with hands, and keep it aside. (I used salmon fillet, if you are using fish with bone, fry it and debone the fish and then mince it)
- Heat oil in a pan and fry the seasoning ingredients.
- Then add onion along with salt, ginger, garlic and green chilly; fry the onions until translucent.
- Now add the pepper powder, turmeric powder and fennel powder; fry it for about 1 minute/ until raw smell goes.
- Add the minced fish and fry it for about 2-3 minutes.
- Then add the grated coconut (no need for grinding) and stir it for about 2 minutes. Check the salt and add if needed.
- Finally add the garam masala and curry leaves, mix all together.
Tips :-
- Can use any fish with thick flesh, salmon is a perfect choice for this recipe.
- Use coconut oil for better taste.
- Adjust the quantity of coconut according to your preference.
