It was last Saturday evening and I had already started on my preparation for Sunday morning Appams to be served. So ideally since lunch was my King#1. This became a part of our Sunday breakfast. This goes well with thin long grain white rice(Basmati Rice) or Appams. This is a traditional Keralite dish and is also made with Chicken (Chicken Stew).
- 500 gms of King Fish - clean and cut into medium size
- 6-8 shallots - chopped
- 1 onion - thinly sliced
- Garlic - 6 cloves - crushed
- Ginger - 1 inch - crushed
- Green chilis - 4 slit lengthwise in the center only leaving the head and tail intact
- Tomato - 1 chopped
- Cinnamon sticks - 1" one piece
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig - 6-8 leaves
- Chili Powder (Kashmiri Chili) - 1 tbsp
- Turmeric Powder - 1/2 tsp
- Coriander seeds (Powdered) - 1 tsp
- Black Jeera or Cumin - powder - 1 tsp
- Salt to taste
- Cooking oil - 1 tbsp
- Fenugreek powder - 1 tsp
- Cilantro leaves - 1 sprig chopped
- Thin coconut milk - 1.5 cups
- Thick coconut milk - 1/2 cup
Cooking time: 25 minutes, Preparation time: 15 mins
|Spices sauteed with thin coconut milk|
2. In a clay pot, splutter the mustard seeds and curry leaves.
3. Saute the onions, cinnamon, ginger and garlic and green chilies till translucent.
4. Add the ground spices and allow to cook (about 5 mins). Add the thin milk and mix well.
Tip:Do not worry if your gravy looks too thin at this stage.
6. Cover and allow to cook (20 minutes). Uncover and check if cooked. Also check on your salt seasoning.
7. Then add the first (thick) milk and allow to heat(not boil) for 5 minutes.
8. Turn off the heat and dress with cilantro leaves.
Your delicious King#3 is ready to be served with Appams or rice. Bon Appetit!