How to make Kerala Fish Curry -
A famous fish curry made in Kerala using coconut oil
This recipe has featured on the show Khanakhazana.
Main Ingredients : Fish (मछली), Curry Leaves (कड़ी पत्ते )
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Kerala Fish Curry checkout Bengali Fish Curry, Fish Moilee, Steamed Fish , Lemon Steamed Fish . You can also find more Main Course Seafood recipes like Pineapple Curry With Prawns Prawn Thoran Karwari Prawn Curry Rasakumbha Prawn
Kerala Fish Curry Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kerala Fish Curry Recipe
Fish cut into darnes 900 grams
Curry Leaves to taste
Turmeric powder 1/2 teaspoon
Coconut oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Curry leaves 15-20
Shallots thinly sliced 12
Ginger finely chopped 1 inch piece
Garlic crushed 5 cloves
Fenugreek seeds (methi dana) 1/2 teaspoon
Kodumpuli shredded and soaked 3
Red chilli powder mixed with water to a paste 4 teaspoons
Method
Step 1
Sprinkle salt and a little turmeric powder over the fish pieces.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Cook on medium heat till the fish is cooked and the oil surfaces.
Step 6
Serve hot with rice.
Nutrition Info
Calories : 1204 Kcal
Carbohydrates : 45.1 gm
Protein : 157.4 gm
Fat : 43.7 gm
Other : Zinc- 1.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
