Kerala Simple Fish Curry

Traditional fish curry

Kerala Simple Fish Curry

Traditional fish curry

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By rashmi nambiar

Published On: 30 Sep 2005

Rating: 4
16 Votes, 9 Reviews
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30 Minutes
Served : 6
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Kerala Simple Fish Curry Kerala Simple Fish Curry By Rashmi Nambiar Kerala Simple Fish Curry Published: Traditional fish curry 4 stars based on 9 reviews Total time: Yield: 6 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Green banana : 1 cup(cooked in salt water)
Yellow lentils : 1/2 cup(cooked in salt water)
Garlic : 3 cloves
Coconut : 1/2 cup(grated)
Chilly powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Mustard seeds : 1/2 tsp
Split bengal gram(Uzhunnu parippu) – 1/2 tsp
Dry red chillies : 3 nos(broken)
Curry leaves : 2 springs
Water : As reqd
Oil : As reqd
Salt : As reqd
Directions:
1. Clean, wash and cut the fish, using a little salt and lime. 2. Put it in water with a little kodam puli and keep it aside for 15 - 20 mins. 3. Heat up a pan or a kadai. 4. Add coconut, slit small onions and fenugreek seeds. 5. When the coconut turns nice and brown, take the pan off the fire. 6. Add chilly powder and coriander powder and sautT in the heat of the pan. 7. Grind them finely with some water into a smooth paste. 8. Add a little turmeric powder to the masala and mix well. 9. Heat oil in the same pan. 10. Splutter mustard seeds. 11. Add curry leaves, small onions, green chillies, garlic and ginger and saute well. 12. When onions turn brown, add the ground masala along with a little water. 13. Add the fish along with kodam puli into the masala. 14. Cover and cook. 15. :- Tilt the pan occasionally so that the curry does not stick to the bottom of the pan. 16. Tips:-
:- For mackerels, do not use fenugreek. For pomfret and such fish, use just 2 - 3 grains of fenugreek. For sardines, add 4 - 6 grains of fenugreek.
:- Use 1 tsp of coriander powder for sardines and more for other fish.
:- Use Kashmiri chilly powder. It gives a nice red colour to the curry.
:- Instead of frying the second set of ingredients(Mustard, Curry leaves, Button onions, Green chillies, Garlic, Ginger), you can add everything except the mustard to the fish along with the first masala, without frying it in oil. This especially tastes good for sardines with tapioca.
:- Another variation is that you can avoid coconut in the first masala. Just sautT the onions and the fenugreek seeds a little and turn off the fire. Add the chilly and coriander powder and sautT in the heat of the pan. Add enough water as you would need for the gravy to it and grind the above in a mixer. Add to the fish and cook.

Ingredients

Directions

Step 1

Clean, wash and cut the fish, using a little salt and lime.

Step 2

Put it in water with a little kodam puli and keep it aside for 15 - 20 mins.

Step 3

Heat up a pan or a kadai.

Step 4

Add coconut, slit small onions and fenugreek seeds.

Step 5

When the coconut turns nice and brown, take the pan off the fire.

Step 6

Add chilly powder and coriander powder and sautT in the heat of the pan.

Step 7

Grind them finely with some water into a smooth paste.

Step 8

Add a little turmeric powder to the masala and mix well.

Step 9

Heat oil in the same pan.

Step 10

Splutter mustard seeds.

Step 11

Add curry leaves, small onions, green chillies, garlic and ginger and saute well.

Step 12

When onions turn brown, add the ground masala along with a little water.

Step 13

Add the fish along with kodam puli into the masala.

Step 14

Cover and cook.

Step 15

:- Tilt the pan occasionally so that the curry does not stick to the bottom of the pan.

Step 16

Tips:-
:- For mackerels, do not use fenugreek. For pomfret and such fish, use just 2 - 3 grains of fenugreek. For sardines, add 4 - 6 grains of fenugreek.
:- Use 1 tsp of coriander powder for sardines and more for other fish.
:- Use Kashmiri chilly powder. It gives a nice red colour to the curry.
:- Instead of frying the second set of ingredients(Mustard, Curry leaves, Button onions, Green chillies, Garlic, Ginger), you can add everything except the mustard to the fish along with the first masala, without frying it in oil. This especially tastes good for sardines with tapioca.
:- Another variation is that you can avoid coconut in the first masala. Just sautT the onions and the fenugreek seeds a little and turn off the fire. Add the chilly and coriander powder and sautT in the heat of the pan. Add enough water as you would need for the gravy to it and grind the above in a mixer. Add to the fish and cook.

user
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Vince

It was very good.

user
Reply
SJ

The recipe was too good. I was trying fish curry for the first time and it came out very well. Thanks a lot!

user
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Leah Anand

Hey I have used this recipe many times and every single time...we absolutely loved it. I am not a big fish curry fan but of this ...I sure am...great recipe!

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sujatha

Its just excellent , i increased the chilli powder since i like my fish curry to be hot . Thanks for a wonderful recipe

user
Reply
Madhu

Excellent!!!!We all enjoyed the taste

user
Reply
Leah Anand

This fish curry was amazing. I generally make fishcurry only for my husband and never have it myself. Your recipe really was excellent.

user
Reply
sreekala

fantastic

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Reply
Jessica

This is a tasty recipe.My family loved it.

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Reply
RITU SHARMA

it tasted wonderful...I tried it with tuna fish and it was excellent...thankyou for the wonderful recipe

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