{"id":3429,"date":"2021-06-25T15:38:28","date_gmt":"2021-06-25T15:38:28","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=3429"},"modified":"2023-01-31T12:24:56","modified_gmt":"2023-01-31T12:24:56","slug":"kottayam-style-fish-curry","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/kottayam-style-fish-curry\/","title":{"rendered":"Kottayam Style Fish Curry"},"content":{"rendered":"
Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.<\/p>\n<\/div>\n<\/div>\n
Cook chopped shallots until they turn light brown.<\/p>\n<\/div>\n<\/div>\n
Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.<\/p>\n<\/div>\n<\/div>\n
Mix in Kashmiri chili powder and turmeric powder and saut\u00e9 until the raw smell goes away.<\/p>\n<\/div>\n<\/div>\n
Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1\/2 cup of water first.<\/p>\n<\/div>\n<\/div>\n
Mix in water, reducing it to half if using soaked Malabar Tamarind.<\/p>\n<\/div>\n<\/div>\n
Season the curry with salt and black pepper powder and bring to a boil.<\/p>\n<\/div>\n<\/div>\n
Add fish steaks to the curry and simmer for 10 minutes.<\/p>\n<\/div>\n<\/div>\n
Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3431,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-3429","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n