This dish is truly authentic and traditional to Kerala. My grandmother used to make different variations of this dish and one that readily comes to mind is when she experimented with succulent fresh shrimps..hmm ..I so miss those days!!
½ Inch – Fresh Ginger
8 - Dry Red Chilly
½ Tsp – Cumin Seeds (Jeerakam)
1 ½ Cup - Grated coconut
250gm -Dried fish (Unakka meen)
3 - Raw Banana (Kaya)
1/2 Tsp - Turmeric powder
3 – Kokum (kudam puli), soaked in warm water for 5 minutes
For Tadka/ Tempering
½ Tsp – Mustard Seeds
2 – Dry Red Chilly
4 - Shallots / Pearl onions (Kunjulli), sliced
1 -2 sprigs - Curry leaves
- Soak the dried fish/unnakkiye meen in water for about 15 minutes and then drain it on a paper towel. *Do not use newspaper to do this as that could be harmful.
- Grind the coconut, ginger, cumin seeds and dry red chilly together and keep it aside.
- Add raw banana, dried fish, turmeric powder, 'kodam puli', salt and water and cook it until the banana is almost cooked through.
- Add the ground coconut paste and cook for a few minute
- For Tadka/ Tempering: Heat coconut oil in a pan and add mustard seeds. Let them splutter for a while, then add the red chilly followed by the curry leaves and shallots.
- Add the tadka to the dish and serve with warm rice.
- You can substitute unnakiye chemeen (dried prawns) for unnakameen (dried fish)
- You can substitute ethakkha (raw plantain) for kaya (raw banana)
- Fish curry with 'Kodam puli' always tastes better the next day