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We hope you got insight from reading it, now let’s go back to trivandrum style fish curry with drumsticks recipe. You can have trivandrum style fish curry with drumsticks using 18 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Trivandrum Style Fish Curry with Drumsticks:
- Get 1/2 kg Fish cut into medium size pieces
- Use 10-12 Shallots/pearl onions finely chopped
- Take 1/4 tsp Fenugreek seeds
- Prepare 8 Garlic cloves finely chopped
- Use 1" Ginger piece, finely chopped
- You need 3 Green chilies , finely chopped
- Get 1 Tomato cut into lengthwise
- You need 2 Drumsticks/Muringaka cut into 2 inch long piece
- Use 2 tsp Chilli powder
- Provide 1/2 tsp Turmeric powder
- Provide Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
- Prepare 1/2 cup Freshly grated coconut
- You need 1/2 tsp Mustard seeds
- You need Curry leaves – A sprig
- Take As needed Oil
- Take As needed Water
- Get To taste Salt
- Use As needed Vinegar
Instructions to make Trivandrum Style Fish Curry with Drumsticks:
- Cut & clean the fish pieces with vinegar & water and keep it aside.
- Wash tamarind piece and soak it in 1/2 cup water and keep it aside.
- Grind together the grated coconut, turmeric, half of the shallots, turmeric powder, chilli powder, and water to make a smooth paste.
- In a clay pot, heat oil. Splutter mustard seeds, fenugreek seeds, and curry leaves. Add the chopped ginger and garlic and saute until the raw smell goes.
- Add the chopped shallots, green chilies, turmeric powder, and salt. Saute until the shallots become some and translucent.
- Add the chilli powder and fry for a minute.
- Add the chopped tomatoes, drumsticks, tamarind piece along with the juice, 2 cups of water, & salt. Cook until the tomatoes and drumsticks are half cooked.
- Add the ground coconut paste and mix well. Allow it to boil for 5 mins.
- Gently arrange the fish pieces in the pan. Cover and cook on low heat for 15-20 minutes or until the gravy thickens.
- Garnish with the remaining curry leaves and simmer for 5 mins. Serve hot with steamed rice, string hoppers, or chapati.
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