Rani's Kodava Fish Curry with Cream

Rani: "When I was a child in Coorg (South India), I remember the fisherman used to come home with a variety of fish and we would also get fish and prawns from our neighbouring state, Kerala. Fish is always expensive in Coorg." Rani was born and raised in Coorg, South India. She used to teach cooking professionally and is now retired. However, she has still kept her passion for teaching and looks forward to showing you the flavors of South India. Although she loves to teach cooking with meat, Rani is pescatarian.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, marinate the fish, salt, turmeric, coriander, chilli powder and lime juice. Mix and set aside for 4-6 hours or overnight

Step 2

Heat the oil in a wok; add the ginger, garlic, onion, green chillies, curry leaves, and methi seeds. When onions turn golden brown, add the chopped tomatoes, water and cream. Cover and boil for 10 minutes over a medium heat

Step 3

Uncover and drop the fish pieces carefully one by one into the sauce. Do not stir immediately, make sure all the pieces are coated with the sauce.

Step 4

Cook and cover for 5 minutes. Remove the lid and gently stir. Simmer for 10 minutes, stirring occasionally, trying not to break the fish pieces

Step 5

A dish of lime may be added for an extra tangy taste. Serve with plain boiled rice, Idli or dosa.

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