Steps to Make Quick Trivandrum Style Fish Curry with Drumsticks

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Trivandrum Style Fish Curry with Drumsticks. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Trivandrum Style Fish Curry with Drumsticks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Trivandrum Style Fish Curry with Drumsticks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Trivandrum Style Fish Curry with Drumsticks using 18 ingredients and 10 steps. Here is how you can achieve it.

An authentic & sumptuous seafood delicacy from the capital city of Kerala, Trivandrum (Thiruvananthapuram) where the fish & drumsticks are simmered in a tangy & coconutty sauce giving an inviting & unique flavor to the curry!

Ingredients and spices that need to be Take to make Trivandrum Style Fish Curry with Drumsticks:

1. 1/2 kg Fish cut into medium size pieces
2. 10-12 Shallots/pearl onions finely chopped
3. 1/4 tsp Fenugreek seeds
4. 8 Garlic cloves finely chopped
5. 1" Ginger piece, finely chopped
6. 3 Green chilies , finely chopped
7. 1 Tomato cut into lengthwise
8. 2 Drumsticks/Muringaka cut into 2 inch long piece
9. 2 tsp Chilli powder
10. 1/2 tsp Turmeric powder
11. Tamarind/Thottu pulli/Kudum pulli – a gooseberry size, soaked in water
12. 1/2 cup Freshly grated coconut
13. 1/2 tsp Mustard seeds
14. Curry leaves – A sprig
15. As needed Oil
16. As needed Water
17. To taste Salt
18. As needed Vinegar

Steps to make 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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