Kerala Fish Curry

Fiery, spicy and full of exotic flavours this Kerala Style Fish Curry is one of its kind. For the best flavours use coconut oil.

In this recipe I have used Seer Fish, however Sardine or Mackerel also taste amazing. The flavours of freshly crushed ginger and galic along with shallots compliment the dry spices so well.

This Keraka Style Fish Curry is made with basic pantry staples and is traditionally cooked in earthen pots using kudampuli (Fish Tamarind). Since I was unable to find kudampuli I have used Kokum which is very much similar to it. If you are unable to get your hands on either then you can use normal tamarind. Also using shallots will give an authentic flavour.

Moreover, using a earthen pot enhances the flavour of the dish….. I used a earthen pot as it was handy, you can use any of your favorite utensil.

Try this Kerala Style Fish curry and you become a fan of it.

Kerala Fish Curry

Recipe by TinaCourse: Lunch, DinnerCuisine: IndianDifficulty: Easy

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• For Marination

• 500gms seer fish

• 1tsp tumeric

• salt

• For tampering

• 2 tbsp coconut oil

• 1 tsp mustard seeds

• 1/4th tsp methi/fenugreek seeds

• For the curry

• 15-20 shallots/small onion

• 2 strings curry leaves

• 1″ ginger

• 4-5 cloves garlic

• 3 tbsp kashmiri chilly powder

• 3 tsp coriander powder

• 1/2 turmeric powder

• 4-5 kudampuli/kokum

• 1 ½ cup water

• Salt to taste

Directions

• Marinate the fish with some salt and turmeric powder and keep aside.
• Crush the ginger and garlic in a motar pestal. Heat oil in a pan or clay pot, add mustard seeds and once it starts to splutter add the methi seeds.
• Add in the crushed ginger garlic, shallots and curry leaves.
• When the onion begins to shrink and change colour add in the coriander powder, chilly powder, turmeric powder and cook for 4-5 minutes.
• Now add the water, salt, kokum and let it come to a boil.
• Reduce the flame and add in the marinated fish pieces, cover and cook for about 10-15 minutes. Do not use a spoon or ladle, just swirl the pan/pot to mix the fish.
• Gradually you will see the oil starts to appear on the top. The gravy would have also thickened by now.
• Remove the curry from heat and let it rest for a couple of hours so the masala seeps into the fish. This tastes even better the next day!

Notes

• Do not substitute Kashmiri chilly powder with red chilly powder. Kashmiri chilly is less spicy and it helps to make the gravy thick and gives a good color.