Parava Fish Curry

Parava Fish ( Cleaned and Ready for Fish Curry Making)

 Parava fish is also known as false trevally or Malabar king fish in English. It's a popular, meaty fish that's found in the Indian Ocean and the Bay of Bengal. 

Kerala Trivandrum-Style Parava Fish Curry (With Coconut & Tamarind)

This traditional fish curry is made with Parava (False Trevally), coconut, and tamarind, giving it a rich and flavorful taste.

Ingredients:

1. Parava (False Trevally) fish – 250g, cleaned and cut
2. Shallots – 10, finely chopped
3. Garlic – 4 cloves, crushed
4. Ginger – 1-inch piece, crushed
5. Green chilies – 2, slit
6. Curry leaves – 1 sprig
7. Coconut oil – 2 tbsp
8. Mustard seeds – ½ tsp
9. Fenugreek seeds – ¼ tsp
10. Turmeric powder – ½ tsp
11. Red chili powder – 1 tbsp
12. Coriander powder – 1½ tbsp
13. Grated coconut – 1 cup
14. Tamarind (normal tamarind pulp) – Lemon-sized ball, soaked in ½ cup warm water
15. Water – 1½ cups
16. Salt – to taste

Step-by-Step Instructions:

1. Prepare the Coconut Paste

Dry roast the grated coconut in a pan until light brown.

Add coriander powder, chili powder, and turmeric powder. Roast for a minute on low flame.

Let it cool, then grind it into a smooth paste with a little water.

2. Cook the Masala

Heat coconut oil in a clay pot (manchatti) or pan.

Add mustard seeds, let them splutter. Add fenugreek seeds.

Add chopped shallots, garlic, ginger, and green chilies. Sauté until golden brown.

Add curry leaves and stir.

3. Add Tamarind & Coconut Paste

Strain the soaked tamarind pulp and pour it in. Let it simmer for 5 minutes.

Add the ground coconut paste, mix well, and add 1½ cups of water. Let it boil.

4. Cook the Fish

Once the curry starts boiling, add the cleaned Parava fish.

Reduce the flame to low, cover, and cook for 10 minutes until the fish is done.


P.S This fish has soft meat. So, try to cook in low flame. It's also good fish to make a recipe where we fry the fish and then make a coconut gravy. 

Parava Fish Curry