How to make Kerala Fish Curry -
A popular dish from Kerala - surmai cooked with shallots and other masalas. This is a very easy recipe for Kerala style Kadala Curry. Here is how to make Kerala style kadala curry
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fish (मछली), Shallots (शैलट)
Cuisine : Kerala
Course : Main Course Seafood
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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 Sukhya Bangdyacha Khismoor Chimichuri Prawns-SK Khazana Neimeen Porichathu Bombil Hirwa Masala
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 : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kerala Fish Curry Recipe
Fish cut into darnes 900 grams
Shallots 15-20
Ginger 1
Garlic 5 cloves
Coconut oil 3-4 tablespoons
Salt to taste
Mustard seeds 1/2 teaspoon
Ginger 1/2 inch piece
Fenugreek seeds (methi dana) 1/2 teaspoon
Shallots (small onions) 4-5
Turmeric powder 1/2 teaspoon
Red chilli powder mixed with a little water to a paste 4 teaspoons
Kokum petals soaked in ¼ cup water 3
Method
Step 1
Finely chop ginger and garlic. Sprinkle salt on fish darnes. Heat oil in a chatti. Add mustard seeds and when they splutter, add curry leaves.Crush the fenugreek seeds in a mortar pestle and add. Slice shallots and add. Sauté till shallots are lightly browned.
Step 2
Mix turmeric powder and red chilli powder paste with 2-3 tbsps water. Add garlic and ginger to the chatti, mix well and sauté till the masala is well browned.
Step 3
Add kokum petals with the water they were soaked in. Mix and add chilli-turmeric mixture. Mix well and add fish, salt and 2-3 tbsps water. Mix and cook till the oil surfaces.Switch off heat and let it stand for 4-6 hours before serving. Heat again and serve hot with steamed rice.
Nutrition Info
Calories : 1350 Kcal
Carbohydrates : 180.3 gm
Protein : 11.1 gm
Fat : 65.2 gm
Other : Iron-19.4
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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.
