Thrissur Style Fish Curry |Fish Curry With Coconut Milk

Thrissur fish curry is a lite yet flavourful curry. The fish pieces are cooked in the coconut milk and very minimal spices. 

The kokum is the star of the dish. Kokum is a nothing but dried mangosteen fruit. (this was a new info for me) The konkan dishes are mostly based on the kokum. But this thrissur fish curry has to be made with kokum. Without this star Ingredient the dish isn't complete. 

If you have the coconut milks then this dish is such an easy fix to be made. This will taste even better on the next day as the kokum is being soaked in the curry. 

INGREDIENTS

1 kg fleshy fish 

TEMPERING

2 tbsp coconut oil

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp urad dal

8-10 shallots sliced

1.5 inch ginger sliced

1 large onion chopped 

5-8 green chilli slit

Few curry leaves

1 tbsp chilli powder 

1 tbsp coriander powder

Salt to taste

5 piece kokum/kodam puli soaked

2 cups thin coconut milk

2 cups thick coconut milk

METHOD 

Soak the kokum/kodam puli in little warm water for 15-20 mins. 

Heat a clay pot and add the coconut oil to it, once hot add the tempering items and let it splutter. 

Next add the sliced shallots along with the ginger and saute till the raw smell of ginger dissappears. 

Add in the chopped onions and slit chillies and curry leaves, fry for a minute until the onions are soft.

Add in the spice powders along with salt to taste and mix well.

Pour the thin coconut milk and the soaked kokum along with the soaked water to the pot and mix well, bring it to a boil. 

Once it starts boiling simmer the heat and add in the fish slices. Using the back of a spoon push the fish pieces into the curry. 

Cover and cook for 10 to 15 mins or until the fish pieces are completely cooked. 

In this stage do not use a spoon to mix the curry as the fish will break. 

Once the fish is cooked lower the heat more to a lower side and add in the thick coconut milk to the pot and swirl the pot to give it a mix.

Switch off the hrat as soon as the curry comes to a boil. Add in some extra curry leaves. 

Serve hot with steamed rice. 

Enjoy!!!