Seafood recipes have always been popular all over the world. Alappuzha in Kerala is blessed with rustic backwaters of beautiful lakes and canals that seeps in between the magnificent greenery of paddy fields and coconut groves. Alappuzha is the land of artistic houseboats which attracts tourists from all over the world. Houseboats are nothing but the improved version of the boats which were used to transport goods. These were called by the name ‘Kettuvellam’. Vallacurry or Boat curry recipe has been a dish prepared in these Kettuvellam.
Boat curry or Vallacurry is a simple but fascinating dish which has gained recognition among the people of Allapuzha, especially among the people who make their journey through these goods carrying boats. They used to live in these boats for so many days and that made them look for easy recipes to be made inside these boats using the fauna from the backwaters. Hence the name Boat curry or Vallacurry. The Vallacurry recipe was introduced to me in the midst of a houseboat journey through Alappuzha. Traditional earthen pots are normally used and if it’s not available, normal cooking pans would do the job. Sardines were used in this recipe and it took merely between 20 to 30 minutes in making this dish. Have a look at the detailed list of ingredients being used and the comprehensive narration on how to prepare Vallacurry or Boat curry.
Vallacurry or Boat Curry Recipe
Ingredients:
- Sardines or Mathi – 1 kg
- Shallots – 15 Numbers (crushed into small pieces)
- Garlic – 1 whole big-sized bulb (crushed into small pieces)
- Ginger – Half tablespoon (crushed into small pieces)
- Red Chilli – 4 Numbers (medium-sized)
- Green Chilli – 4 Numbers (each one sliced into two halves)
- Curry leaves – A few leaves (10 to 12 numbers)
- Mustard – Half teaspoon
- Fenugreek Seeds – Half teaspoon
- Kashmiri Chilli Powder – 2 Tablespoon
- Turmeric powder – Half tablespoon
- Coconut oil – 3 to 4 tablespoons
- Malabar tamarind – 4 to 5 numbers (soaked in hot water)
- Salt for the taste
Method:
Step 1: Earthen pot is placed over the flame and wait for it to get heated properly.
Step 2: Pour coconut oil into the pot and give some time for the oil to be heated perfectly.
Step 3: Add mustard seeds and fenugreek seeds and wait for them to get spluttered.
Step 4: Now add the dried red chillies, green chillies, curry leaves, crushed shallots, crushed ginger and crushed garlic pieces.
Step 5: Use a spatula in mixing the ingredients and Saute the mixture for a while.
Step 6: Add the turmeric powder and mix it thoroughly to get it spread all over.
Step 7: Now add the Kashmiri chilli powder and again use the spatula in mixing the ingredients.
Step 8: When it gets sauteed, add the Malabar tamarind along with the hot water in which it has been soaked.
Step 9: Also add some water and mix it well, heat the mixture to a boil.
Step 10: When it starts boiling, add the washed and cleaned sardines. Use the spatula in moving the sardines.
Step 11: Add some salt for the taste and cover the pot for 15 minutes to get it cooked. Step 12: When it’s cooked are ready, serve it with Kappa Puzhukku (Tapioca recipe) or you can have it with hot steaming Kerala rice for lunch.
If you wish to use coriander powder in this recipe, you can very well add it along with chilli powder for the taste. The spicy flavour from the chillies and sourness of the Malabar tamarind combines really well with sardines and makes this Vallacurry or Boat Curry a must-try dish.
