KERALA FISH CURRY

Fish curry is a comforting, aromatic dish where tender pieces of fish are gently simmered in a spiced gravy. The gravy is usually made of onions or shallots, tomatoes, garlic and ginger cooked along with spices like turmeric powder, coriander powder and chilly powder. The fish absorbs the flavours of the gravy while staying soft and flaky, creating the balance of heat, acidity and richness.

Depending on the region, the fish curry may be tangy, creamy or sharp and fresh with mustard seeds and curry leaves. Kerala fish curry is a bold, tangy and deeply aromatic dish. It is known for its fiery red color and sharp flavours. Kerala fish curry is commonly served with steamed rice or kappa (boiled tapioca).

ABOUT THE RECIPE:

Kerala fish curry is traditionally cooked in an earthen pot, which gives it a distinct earthy flavour. Also, it tastes even better the next day, as the flavours deepen. This fish curry can be stored at room temperature for 3 to 4 days, and it tastes better with time. Reheating multiple times makes it rich and more flavourful.

This recipe can be made only with kokum rinds (pot tamarind), and it doesn’t taste good with regular tamarind.

I’ve used Indian mackerel (ayila) for this recipe. Sardines, seer fish (king fish) or tuna can also be used instead of Indian mackerel.

INGREDIENTS FOR KERALA FISH CURRY:

• Indian mackerel (cleaned) – 500 gms
• Shallots (peeled & chopped) – 250 gms
• Tomato puree – 1 cup ( or 3 nos.)
• Pot tamarind (kudampuli) – 5 or 6 nos.
• Chilly powder – 3 tbsp
• Coriander powder – 2 tbsp
• Turmeric powder – 1/2 tsp
• Ginger (finely chopped) – 1 tbsp
• Garlic (finely chopped ) – 1 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Salt – as required
• Coconut oil – 1/4 cup
• Curry leaves – for garnishing

HOW TO MAKE KERALA FISH CURRY:

• Soak the pot tamarind in water 2 hours before you start to cook.

• Heat a cooking pot, and add 3 tbsp of coconut oil to it. Cook it on medium-high flame.

• Once the oil is heated, add the mustard seeds and fenugreek seeds to it.

• Once it start to splatter, add the chopped ginger and garlic to it and saute it for 30 seconds.

• After 30 seconds, add the chopped shallots and saute it until it turns translucent.

• Once it turns translucent, add curry leaves to it and mix it well.

• Then add the tomato puree and mix it well.

• Turn the flame to medium- low and then add the chilly powder, coriander powder, turmeric powder and salt to it.

• Mix everything well and let it cook for about 3 to 4 minutes.

• After 3 to 4 minutes, add the soaked pot tamarind along with the water to it.

• Also, add around 500~600 ml of water to it and mix everything well.

• Turn the flame to medium-high and cook it until it starts to boil.

• Once it starts to boil, add the cleaned fish to it and gently mix it.

• Cover it and cook it on medium-high for 5 minutes. Then turn the flame to medium-low and cook it for another 20 minutes.

• After around 25 minutes, open the lid. It would’ve thickened and the oil added will start to seperate.

• Add 1 tbsp of coconut oil to it. Also, place curry leaves along with its stalk on the curry and turn off the flame.

YUMMY AND DELICIOUS KERALA FISH CURRY IS READY.

SERVE IT WITH HOT STEAMED RICE OR KAPPA.

VARIATIONS:

• This recipe can also be made with any regular cooking pots. But, it can’t be stored at room temperature. Store it in the refrigerator and reheat when needed.
• Normal tamarind can be replaced with pot tamarind, but the taste and the flavour will be different.
• Any neutral oil can be replaced with coconut oil.
• The amount of chilly powder added can be adjusted according to our taste.
• This recipe can also be made with sardines, king fish or tuna.

PRO TIPS:

• The pot tamarind has to be soaked at least for 2 hours to get the complete flavour. Or, it can be soaked in hot water for 15 to 20 minutes.
• The curry has to be cooked covered for at least 20 minutes. This helps to cook the fish completely, eliminating the raw fishy smell.

NOTE:

While storing it for a long time, remove the pot tamarind added to the curry. The pot tamarind has the tendency to ooze out it’s sourness with time. Storing the curry, along with the pot tamarind for a long time might make it taste too sour.

KERALA FISH CURRY

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

150

kcal

Fish curry is a comforting, aromatic dish where tender pieces of fish are gently simmered in a spiced gravy. The gravy is usually made of onions or shallots, tomatoes, garlic and ginger cooked along with spices like turmeric powder, coriander powder and chilly powder. The fish absorbs the flavours of the gravy while staying soft and flaky, creating the balance of heat, acidity and richness.
Depending on the region, the fish curry may be tangy, creamy or sharp and fresh with mustard seeds and curry leaves. Kerala fish curry is a bold, tangy and deeply aromatic dish. It is known for its fiery red color and sharp flavours. Kerala fish curry is commonly served with steamed rice or kappa (boiled tapioca).

Ingredients

• Indian mackerel (cleaned) – 500 gms

• Shallots (peeled & chopped) – 250 gms

• Tomato puree – 1 cup ( or 3 nos.)

• Pot tamarind (kudampuli) – 5 or 6 nos.

• Chilly powder – 3 tbsp

• Coriander powder – 2 tbsp

• Turmeric powder – 1/2 tsp

• Ginger (finely chopped) – 1 tbsp

• Garlic (finely chopped ) – 1 tbsp

• Mustard seeds – 1 tsp

• Fenugreek seeds – 1/2 tsp

• Salt – as required

• Coconut oil – 1/4 cup

• Curry leaves – for garnishing

Directions

• Soak the pot tamarind in water 2 hours before you start to cook.
• Heat a cooking pot, and add 3 tbsp of coconut oil to it. Cook it on medium-high flame.
• Once the oil is heated, add the mustard seeds and fenugreek seeds to it.
• Once it start to splatter, add the chopped ginger and garlic to it and saute it for 30 seconds.
• After 30 seconds, add the chopped shallots and saute it until it turns translucent.
• Once it turns translucent, add curry leaves to it and mix it well.
• Then add the tomato puree and mix it well.
• Turn the flame to medium- low and then add the chilly powder, coriander powder, turmeric powder and salt to it.
• Mix everything well and let it cook for about 3 to 4 minutes.
• After 3 to 4 minutes, add the soaked pot tamarind along with the water to it.
• Also, add around 500~600 ml of water to it and mix everything well.
• Turn the flame to medium-high and cook it until it starts to boil.
• Once it starts to boil, add the cleaned fish to it and gently mix it.
• Cover it and cook it on medium-high for 5 minutes. Then turn the flame to medium-low and cook it for another 20 minutes.
• After around 25 minutes, open the lid. It would’ve thickened and the oil added will start to seperate.
• Add 1 tbsp of coconut oil to it. Also, place curry leaves along with its stalk on the curry and turn off the flame.
• YUMMY AND DELICIOUS KERALA FISH CURRY IS READY.

Notes

• VARIATIONS:
  This recipe can also be made with any regular cooking pots. But, it can’t be stored at room temperature. Store it in the refrigerator and reheat when needed.
  Normal tamarind can be replaced with pot tamarind, but the taste and the flavour will be different.
  Any neutral oil can be replaced with coconut oil.
  The amount of chilly powder added can be adjusted according to our taste.
  This recipe can also be made with sardines, king fish or tuna.
  
• PRO TIPS:
  The pot tamarind has to be soaked at least for 2 hours to get the complete flavour. Or, it can be soaked in hot water for 15 to 20 minutes.
  The curry has to be cooked covered for at least 20 minutes. This helps to cook the fish completely, eliminating the raw fishy smell.
  
• NOTE:
  While storing it for a long time, remove the pot tamarind added to the curry. The pot tamarind has the tendency to ooze out it’s sourness with time. Storing the curry, along with the pot tamarind for a long time might make it taste too sour.