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Trivandrum Style Fish Curry with Drumsticks
Trivandrum Style Fish Curry with Drumsticks

Before you jump to Trivandrum Style Fish Curry with Drumsticks recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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We hope you got benefit from reading it, now let’s go back to trivandrum style fish curry with drumsticks recipe. To cook trivandrum style fish curry with drumsticks you only need 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Trivandrum Style Fish Curry with Drumsticks:
  1. Take 1/2 kg Fish cut into medium size pieces
  2. Prepare 10-12 Shallots/pearl onions finely chopped
  3. You need 1/4 tsp Fenugreek seeds
  4. Use 8 Garlic cloves finely chopped
  5. Take 1" Ginger piece, finely chopped
  6. Take 3 Green chilies , finely chopped
  7. Get 1 Tomato cut into lengthwise
  8. Use 2 Drumsticks/Muringaka cut into 2 inch long piece
  9. Prepare 2 tsp Chilli powder
  10. Use 1/2 tsp Turmeric powder
  11. Provide Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
  12. Use 1/2 cup Freshly grated coconut
  13. Use 1/2 tsp Mustard seeds
  14. Take Curry leaves – A sprig
  15. Prepare As needed Oil
  16. You need As needed Water
  17. Prepare To taste Salt
  18. Take As needed Vinegar
Steps to make Trivandrum Style Fish Curry with Drumsticks:
  1. Cut & clean the fish pieces with vinegar & water and keep it aside.
  2. Wash tamarind piece and soak it in 1/2 cup water and keep it aside.
  3. Grind together the grated coconut, turmeric, half of the shallots, turmeric powder, chilli powder, and water to make a smooth paste.
  4. 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.
  5. Add the chopped shallots, green chilies, turmeric powder, and salt. Saute until the shallots become some and translucent.
  6. Add the chilli powder and fry for a minute.
  7. 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.
  8. Add the ground coconut paste and mix well. Allow it to boil for 5 mins.
  9. Gently arrange the fish pieces in the pan. Cover and cook on low heat for 15-20 minutes or until the gravy thickens.
  10. Garnish with the remaining curry leaves and simmer for 5 mins. Serve hot with steamed rice, string hoppers, or chapati.

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