Fish gravy that I have made is the coconut and tomato based one made in Kerala. A little while ago, I made a Chettinad style fish gravy and added some 'Veggie Fish' to it. I have used a similar recipe for the Fish and made a different gravy.
It was out of the world. Do yourself a favour and make it. Your family will love you for it. If you eat fish, you can ofcourse make it with fish. But believe me, the veggie version is awesome.
Ingredients
For Fish
Cow Peas 1 cup
Channa Dal 1/2 cup
Fennel Seeds 2 tsp
Chilli Powder 1/2 tsp (more for spicy version)
Salt to taste
For Gravy
Onions 1
Garlic 6-8 pods
Curry leaves 2-3 sprigs
Cherry Tomatoes 20 (use 2-3 regular if you have that)
Mustard 1/2 tsp
Jeera 1 tsp
Coconut milk 2 cups (1 can)
Make paste
Chilli powder 1/2 tsp (more for spicy gravy)
Coriander powder 2 tsp
Cumin powder 1 tsp
Turmeric 1/2 tsp
Water 3 tbsp
Salt to taste
Method of Preparation
1. Soak the dals for a couple of hours. Drain water and add to a mixie along with the fennel seeds, chilli powder and salt. Pulse till the dals are all powdered. You can optionally add some garlic as well.
2. Make rectangular patties and steam in an idli plate for about 10 minutes.
3. Chop into smaller pieces and keep aside.
4. In a pan, heat some oil. Add the chopped onions, garlic and curry leaves. Saute till the onions turn brown.
5. Add halved cherry tomatoes or cubed tomatoes. Mix and cook for a few minutes.
6. Make a paste of the chilli powder, coriander powder, cumin powder, turmeric and salt with very little water. Add to the pan. Mix well.
7. Add the coconut milk and cook in a medium flame.
8. Now add the cooked Fish. Mix well. Simmer for a few more minutes.
Serve with warm rotis, malabar parota or rice.
It was out of the world. Do yourself a favour and make it. Your family will love you for it. If you eat fish, you can ofcourse make it with fish. But believe me, the veggie version is awesome.
Ingredients
For Fish
Cow Peas 1 cup
Channa Dal 1/2 cup
Fennel Seeds 2 tsp
Chilli Powder 1/2 tsp (more for spicy version)
Salt to taste
For Gravy
Onions 1
Garlic 6-8 pods
Curry leaves 2-3 sprigs
Cherry Tomatoes 20 (use 2-3 regular if you have that)
Mustard 1/2 tsp
Jeera 1 tsp
Coconut milk 2 cups (1 can)
Make paste
Chilli powder 1/2 tsp (more for spicy gravy)
Coriander powder 2 tsp
Cumin powder 1 tsp
Turmeric 1/2 tsp
Water 3 tbsp
Salt to taste
Method of Preparation
1. Soak the dals for a couple of hours. Drain water and add to a mixie along with the fennel seeds, chilli powder and salt. Pulse till the dals are all powdered. You can optionally add some garlic as well.
2. Make rectangular patties and steam in an idli plate for about 10 minutes.
3. Chop into smaller pieces and keep aside.
4. In a pan, heat some oil. Add the chopped onions, garlic and curry leaves. Saute till the onions turn brown.
5. Add halved cherry tomatoes or cubed tomatoes. Mix and cook for a few minutes.
6. Make a paste of the chilli powder, coriander powder, cumin powder, turmeric and salt with very little water. Add to the pan. Mix well.
7. Add the coconut milk and cook in a medium flame.
8. Now add the cooked Fish. Mix well. Simmer for a few more minutes.
Serve with warm rotis, malabar parota or rice.
Vegetarian fish gravy looks fingerlicking and droolworthy.
ReplyDeleteahaa..creative one,vegetarian fish..looks very tempting dear:)
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cool vegi-fish...drool.
ReplyDeleteNice reciepe, will definitly try it out. I am from malabar side (earlier a non-vegeterain now turned vegeterian)and we normally make fishy curry by adding tarmarind and ginger to it. Can I add them to the above reciepe as well?
ReplyDeleteYou can use any fish recipe (or meat as well) and adapt as vegetarian. It is all about finding a good substitute.. and also an open mind to try out...
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