Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Fish Veeperi

Traditional 67. Fish Veeperi recipe

🧺 Ingredients

• 700g firm fish, cut into steaks
• 200ml thin coconut milk
• 1 large onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 3 tbsp tamarind paste dissolved in 1/4 cup water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Fish Veeperi

1. Season fish (5 mins): Rub steaks with 1/2 tbsp ginger-garlic paste, 1/2 tsp turmeric, and salt. Let sit for 5 minutes.
2. Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add tamarind (2 mins, medium heat): Pour tamarind paste water into curry and simmer for 1-2 minutes until well integrated. Gravy should turn slightly dark.
6. Add coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
7. Final simmer (1 min, low heat): Uncover and simmer for final minute. Gravy should be thin to moderate thickness with tangy tamarind flavor.

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