Fish in Cabbage

“Fish in Cabbage”! You must be wondering what I am up-to. Well, to be honest, I am super excited, as this is my first blog. The past few days I was thinking about this and this only; about my first recipe, which should be special and exceptional. And finally I settled on “Fish in Cabbage “(Fish and cabbage in a delicious coconut milk gravy). This was my mom’s special dish when we had guests at home. So it was special and I used to ask her to make it for me often and she would just do that. Sardines for usual menu and Seer fish when guests came. Both are delicious versions and has different tastes. Since this is special I am sticking to the Seer Fish recipe.

Fish in Cabbage is a delicious fish curry; fish pieces are cooked with cabbage and spices in rich coconut milk. This dish is likely to be the result of Portuguese influence in Kerala Christian cuisine, with modifications to suit the local taste. It is spicy and delicious and a great side dish to Kerala Rice meals or Rice Pulao. The Kerala fish curries are so popular, with each region having their own special way of cooking Fish, like Alleppey Fish Curry, Kottayam style Fish curry, Palakkadan Fish Masala etc. Fish and Cabbage is a variety fish curry that you can proudly serve your guests! Enjoy!

Ingredients:

Seer Fish  King Fish/ Neymeen): 1 kg.
Big Onion: 3 big
Cabbage (medium): 1/4
Green chillies: 4-5 nos
Tomatoes: 3 nos
Vinegar: 2 tsp
Coconut Milk: 2 cups (1 ½ cup skimmed and1/2 cup thick)

For Masala:

Chilly Powder: 2 ½ tbsp.
Pepper Powder: 1 tsp
Turmeric Powder: 1 tsp
Ginger garlic paste: 1 ½ tbsp.
Garam Masala Powder: ½ tsp – 1 tsp

Method:

First make the masala paste by mixing all ingredients with enough salt and little water. Take half of this paste and marinate seer fish slices with it. In a non- stick pan, pour little oil, shallow fry fish pieces in low flame to just a slight brown colour and keep aside. If there is excess oil, drain and use it for cooking. If the oil is spoiled or has changed colour, just leave it. Chop onions and cabbage finely into very small square pieces. Cut the green chillies into small rounds and sauté together with onions and cabbage and curry leaves in oil. Once the raw smell is gone, add the remaining masala paste and sauté for some time. Add vinegar and add one tomato chopped. Sauté or another minute and take out half the finished gravy and keep aside. Spread the fried fish pieces nicely in the pan. Top it/ cover with the remaining gravy. Cut the tomatoes into very thin round slices and decorate on the top. Now without disturbing the decoration, gently pour the skimmed coconut milk and stir the pan to mix the masala. Spare the spoons and just twist and swirl the pan. Cover and cook this on a low flame occasionally swirling the pan. Add more salt if required. Lastly add the thick coconut milk and swirl again. Switch off gas before it boils. Transfer to a serving plate without  disturbing the decoration.. Your special dish is ready.

Serve with:

This fish curry goes well with Veg. Pulav, Rotis, Naan.

Tips:

  • Always use little oil as excess oil is not healthy.
  •  Since this has coconut milk it is already rich, so be stingy on oil.
  • Also try “Sardines in Cabbage”.

Happy cooking! Let me know if you liked this. God Bless!!

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