Monday, 11 February 2013

Boatman Fish Curry - Kuttanad Fish Curry - Spicy Fish Curry in a red sauce - Vegetarian Fish

Many meat and fish dishes get their taste from the gravy (spices) that goes with it. I believe that we can recreate great tasting veg dishes by proper substitution. A veg dish need not always be potato gravy or channa masala or palal paneer served in all restaurants in US and UK.

Well, this is my theory and there may be some who will not agree with me. But do check out the mouthwatering array of dishes in my blog which have taken influence from their meat counterparts.  May be you will change your mind.

Saiva Meen Kozhambu - Fish Gravy
Veg Fish Curry in a Coconut and tomato sauce - Fish Gravy
Nadan Soy Chunk Curry - Chicken Curry Style
Soy Chunk Olathiyathu - Beef Sytle

AGC decided to make Protien Rich Food this week and this is my protien rich gravy based on the all famous Kuttanad Fish Curry, popularly known as Boatman fish curry. It uses a unique ingredient Kodampuli. Kodampuli is also called as Malabar Tamarind is not technically a tamarind. It is basically a smoked dried fruit which gives Kerala Fish gravies its distinct taste.


For Fish

Cow Peas (Red Chori, Van Payar) 1.5 cups- use any bean/lentil you have at hand
Garlic 6 pods
Fennel seeds/Saunf 1.5 tsp
Chilli powder 1/2 tsp
Salt to taste

For Gravy

Garlic 12 pods
Ginger 1 inch piece
Onion 1 (or 10-12 shallots)
Green chilli 2
Curry leaf a few sprigs
Mustard 1 tsp
Fenugreek seeds 1/2 tsp
Kodampuli 10 - though no real substitute, you can use some tamarind paste for this.

To make paste
Kashmiri Chilli Powder 3 tbsp
Coriander Powder 1 tbsp
Turmeric 1 tsp

Method of Preparation

1. Soak the cow peas for a few hours. Drain water and add to a mixie along with the fennel seeds, garlic, chilli powder and salt. Pulse till the dals are all powdered.

2. Make rectangular patties and steam in an idli plate for about 10-15 minutes. Keep aside.

3. In a pan heat some oil. Add the mustard.

4. When it sputters, add the fenugreek seeds.

5. When it starts to brown, add ginger and garlic (roughly chopped).

6. When it sizzles, add curry leaves and green chilli.

7. Then add the finely chopped onions. Saute till it browns a little.

8. Make a paste of the kashmiri chilli powder, coriander powder and turmeric with a tbsp of water. Add to the pan. Mix well.

9. Soak Kodampuli in 1 cup of hot water for about 10 minutes. Add the water along with the puli to the pan. Mix well. Add another 2 cups of water to the pan. Bring to a boil.

10. Add the cooked 'fish' and salt. Mix well and let it simmer for a few minutes.

Serve with warm rice  (or even with rotis).

Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaVeenaPriya S


  1. like its color.. flavorful curry..

  2. Saw this click in Facebook and was drooling over it. Looks stunning

  3. totally love it and a hugeeeeeeeeeee thumbs up

  4. interesting fish curry... definitely bookmarking this for trial...

  5. Absolutely a drool curry with the kodampuli. BTW its new for me to add cowpeas. It thickens the gravy?

  6. Omg, wat a gorgeous and attractive gravy, loving ur vegetarian fish curries.

  7. another great creation,love to try this way sometime :)

  8. joined u on facebook....very interesting blog you have...tell i need to make a seperate facebook page for my blog..or is it ok..if i just used my fb id...??

    1. Hi Sanjivni... thanks for the feedback.. having a facebook page is useful cause ppl who are not your friends in FB can also get feeds of your post on their timeline by likeing your page.