How to make Kerala Style Fish Thoran -
Layer of marinated fish topped with coconut-shallot and other masalas and cooked in coconut oil.
This recipe is contributed by Member Renjini Selvan.
Main Ingredients : Fish (मछली), Coconut (नारियल)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Kerala Style Fish Thoran checkout Bengali Fish Curry, Fish Moilee, Steamed Fish , Lemon Steamed Fish . You can also find more Main Course Seafood recipes like Sorshe Bata Ilish Kadai Prawns Kolambi Bharleli Vangi Haryali Fish
Kerala Style Fish Thoran 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kerala Style Fish Thoran Recipe
Fish wash and pat dry 1 kilogram
Coconut to taste
Lemon juice 1 tablespoon
Coconut grated 2 cups
Shallot, thickly sliced 1/2 kilogram
Turmeric powder 1/4 teaspoon
Ginger chopped 2 tablespoons
Green chillies crushed 5-6
Curry leaves chopped 2 sprigs
Kokum petals 3
Coconut oil 2 tablespoons
Method
Step 1
Combine the fish with salt and lemon juice in bowl. Mix well.
Step 2
Combine coconut, shallots, turmeric powder, ginger, green chillies and curry leaves in another bowl. Mix well.
Step 3
Spread the fishes on a flat non-stick pan.
Step 4
Add salt, kokum and coconut mixture on them. Sprinkle a little water, cover and cook on medium heat till water dries up.
Step 5
Pour coconut oil before serving. Serve hot with steamed rice.
Most Visited Recipes
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.
