Well, Bengalis aren’t the only ones holding their fish curry to heart. As much as the idli and dosa are famous in the southern state of India, they are also known for their exceptional curries. Especially the humble delightful fish curry. Coming from the state of Kerala is the unknown Bluefin Trevally Curry, locally known as Vatta Curry, which is a common freshwater fish found in abundance in Kerala. Apart from a different kind of fish that is used, the dish is a combination of regional spices that makes this fish curry stand apart.
Swimming across the waters to the plate
Not just the backwaters but the mesmerizing waters of Kerala are also home to some of the finest and most exotic fishes that make for a scrumptious meal. And known as the land of spices, Kerala with its huge reservoir of spices makes even the basics of a curry delicious.
Since Kerala is a coastal area with an abundance of seafood, the Bluefin Trevally is commonly found and is also frequently consumed by the locals. This beautiful fish found a prestigious place on the plates of Keralites in the early 1940s. According to various historical accounts, it is believed that the fish head curry was invented in a small kitchen of a very small Indian restaurant in Kerala. To please his Chinese customer the restaurant owner put forward a blend of fiery Indian curry with the Chinese favourite fish head.
To let you know, fish head curry is a popular dish in China and Singapore. And most traders from the Southern part of India have been travelling through the countries for decades bringing with them an exchange of recipes.
Ingredients:
1. 1 cut and cleaned Bluefin Trevally fish
2. 4 tsp Oil
3. ½ tsp Mustard seeds
4. 1big Ginger
5. 6 Garlic cloves
6. 2 sprigs of Curry leaves
7. 2tbsp Chillie powder
8. 4 pieces of Malabar tamarind
9. ¼ tsp Fenugreek powder
Method:
1. On medium heat add oil. Let it heat and then add mustard seeds, let them pop.
2. To this add ginger, curry leaves, Malabar tamarind, Fenugreek powder, chillie powder, salt, and sauté for a few minutes till it leaves oil. Then add water, fish and mix well.
3. Over the pan, and let it simmer for 10 minutes. Remove from heat.
Tapioca making:
Ingredients:
1. 1kg Tapioca
2. ½ cup Grated coconut
3. 3 Green chillies
4. 2 strings of Curry leaves
5. 7 Garlic cloves
6. 1 tsp Cumin seeds
7. Salt
Method
1. Peel, chop, and wash the tapioca thoroughly.
2. Over medium heat place a pan, add water and tapioca, enough water for all to submerge, cover and let it cook. Let it simmer until the tapioca becomes soft. Drain the water and keep it aside.
3. Grind coconut, green chillies, garlic, cumin seeds, curry leaves, turmeric powder, and salt into a paste.
4. Now add this masala paste to the cooked tapioca and combine it all together well into one mould.
5. On a plate place the tapioca mix and top it with the fish curry.
If one was to follow the traditional style of relishing the Bluefin Trevally curry, it is said that the curry tastes better when eaten the next day. Letting the fish be soaked in the spices overnight enhances the taste.