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Main Ingredients | Fish, Curry Leaves |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Kerala Fish Curry
- 900 grams Fish cut into darnes
- to taste Curry Leaves
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Coconut oil
- 1/2 teaspoon Mustard seeds
- 15-20 Curry leaves
- 12 Shallots thinly sliced
- 1 inch piece Ginger finely chopped
- 5 cloves Garlic crushed
- 1/2 teaspoon Fenugreek seeds (methi dana)
- 3 Kodumpuli shredded and soaked
- 4 teaspoons Red chilli powder mixed with water to a paste
Method
- Sprinkle salt and a little turmeric powder over the fish pieces.
- Heat a chatti, add coconut oil. Add mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned. Add ginger and garlic and continue to sauté.
- Crush the fenugreek seeds slightly and add. Sauté for a minute then add the fish pieces and mix. Add the kodumpulli pieces along with the water and mix.
- Mix the remaining turmeric powder and red chilli powder in a little water and add it to the fish. Adjust salt and cover the chatti.
- Cook on medium heat till the fish is cooked and the oil surfaces.
- Serve hot with rice.
Nutrition Info
Calories | 1204 |
Carbohydrates | 45.1 |
Protein | 157.4 |
Fat | 43.7 |
Other Fiber | Zinc- 1.2mg |
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