Though summer officially starts only in June 2nd or 3rd week,the mauve tint has finally given way to kelly and lime green.!!! Don't you just love all these seasons for their uniqueness ? Though I will get easily bored with one season , and eagerly wait for the other , i consider myself lucky to experience all the four seasons.
A very unique combo from my Kuttanadan grandmas culinary repertoire , this is not a typical kuttanadan meen curry recipe , where usually the fish is cooked in a red chili infused curry sauce sans coconut .
Its more of an Alapuzha style fish curry( Thenga aracha meen curry). , where the dried fish and jackfruit seeds are cooked in a coconut sauce flavored with Fish tamarind aka Kudampuli.
Recipe for Onakkameen curry with Chakkakuru
Grated coconut - 1.5 cup
Red chili powder - 1 to 1.5 tea spoon
Turmeric powder - 1/2 tea spoon
Salt to taste
Fish tamarind / kudampuli - 2 nos
Dried Fish - 250 gm ( i used salted Cod cut into 2 inch pieces)
Jack fruit seeds halved - 1 cup
Shallots chopped - 4-5 nos
Garlic chopped - 2 cloves
Green chili chopped - 1
Curry leaves - a handful
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - 1/2 tea spoon
Soak Dried fish in water , in large bowl overnight or at least for 4-5 hours.
Soak Fish tamarind/Kudampuli in a cup of water.
Grind grated coconut ,salt , chili and turmeric powder to a fine paste
Heat oil in a pan and add mustard seeds . when they pop up add fenugreek seeds and fry for 30 seconds.
Add curry leaves and shallots and fry for 2-3 minutes and add garlic and green chili , fry for a couple of minutes.
Add halved jackfruit seeds, dried fish , coconut paste and soaked Tamarind with water ( add 1/2 or 1cup more if you need more gravy) , mix everything well and cook it covered for 15-20 minutes.
Uncover , drizzle a tea spoon of oil and curry leaves(optional) and simmer for 2-3 minutes and switch off the heat.
Serve with Rice.
Have a great Weekend