How to make Kerala Fish Curry -
An absolutely delicious yet simple fish curry made in the Kerala style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : King Fish,
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Kerala Fish Curry checkout Coconut Fish Curry, Fish And Green Mango Curry, Grilled Fish With Corn And Pineapple Salsa, Baked Fish With Chilli Coconut Sauce . You can also find more Main Course Seafood recipes like Thai Red Curry Grilled Prawns With Pineapple Salsa Seafood Sizzler Macher Kalia
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 : Mild
Ingredients for Kerala Fish Curry Recipe
King Fish pieces 400 grams
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Dried red chillies 2
Rice soaked 1 tablespoons
Tamarind pulp diluted in water 2 tablespoons
Oil 2 tablespoons
Onions chopped ½ cup
Ginger chopped 1 teaspoon
Coconut milk ½ cup
Method
Step 1
Apply salt, turmeric powder and red chilli powder to the fish pieces and set aside for 15 minutes.
Step 2
Lightly roast cumin and coriander seeds. Mix with red chillies, soaked rice and scraped coconut and grind to a smooth paste.
Step 3
Heat oil in a non-stick pan. Add onions and ginger and saute on high heat till the onions are golden. Add the ground paste and mix well. Add 2 cups of water and mix well. Bring it to a boil.
Step 4
Add fish pieces and mix well. Add tamarind pulp and mix well. Simmer for 8-10 minutes till fish is almost done. Add coconut milk and mix. Simmer till the mixture comes to a boil by which time the fish will be done.
Step 5
Serve hot with steamed rice.
Nutrition Info
Calories : 1199 Kcal
Carbohydrates : 34.6 gm
Protein : 87.6 gm
Fat : 79 gm
Other : Fiber- 9.7gm
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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.
