Kerala fish curry is so special one for any fish lovers…
Yes, I do know all throughout Kerala (Gods Own Country) there are lot of varieties in fish curries. Some are with more spicy while and some with more tangy.
However, fish curry is daily routine curry served with rice and along some side dishes.
It is best to serve for the very next day which gives the flavors enough time to mature and mellow.
I have used here cocum or kokum (kodam puli) which has to be washed and soaked in a little warm water for at least 10 minutes before cooking for more tangy (but I have not soaked it here). If you can not find kokum use tamarind or a tomato with the seeds and pulp removed. I have crushed them in using a mortar and pestle for a more rustic feel. I would recommend using fresh coconut milk – but if only canned version is available skim off 1 Tbsp of the cream from the top and dilute it with 1 cup water for the thin coconut milk and add the remaining cream once the fish is cooked.
The earthen pot is best opt for fish curry and I always prefer earthen pot for cooking food which has sour taste(I cook rasam mor curry and even thoran, aviyal everything in earthen pot as it is tastes nice and good for our health too
Follow The Steps
My spicy chicken curry is simple recipe, we just need few basic raw ingredients but the taste is truly mouth watering with very appetizing. Let me know how it turns out for you after trying it. Hope everyone in your family likes it….
Our main ingredients
Ingredients:
- King Fish – 500 gm
- Shallots – 7 or 8
- Green chilly -2
- Ginger – 2-inch piece
- Curry leaves-2 springs
- Coconut oil – 2 tsp
- Turmeric Powder – ½ tsp
- Red chili powder – 1 ½ tsp
- Fenugreek powder-2 tsp
- Coriander powder – 3 tsp
- Cocum -2 pcs
- Salt – as required
- Mustard seeds – ½ tsp
To grind
- Thick coconut milk -600 ml
- Methi seeds – ⅛ tsp
Step 1 : Clean and cut the fish and keep aside.
Step 2 : Extract the coconut milk from 1 coconut and keep ¼ of milk aside.
Steps 3 : Crush the shallots, ginger, green chilly, and curry leaves.Add the crushed items to earthen pot and add the spices one by one.
Step 4 : Add the coconut milk and required salt to it.
Step 5 : Add the fish pieces.
Step 6 : Add the cocum pieces
Step 7 :Let it boil till the raw smell goes.Cook in medium flame till the fish is cooked and soft.
Step 8 : Now add the remaining coconut milk.
Step 9 : Drizzle a tsp of coconut oil and add curry leaves. Close the pan and switch off the flame.Serve the curry with rice.
Notes
Use shallots for the best taste. But still you can use normal onions if you can’t find shallots.
Adjust the red chili powder as per your spice level.
Try to use Coconut oil for the authentic taste.
Any big fish will tastes well but I say king fish or modha will be the perfect choice to make this curry.
15,000 Comments