Name: Kerala Simple Fish Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Fish; 2 - Kukum star (cut into halves, Kodam puli); 3 tbsp Oil; 1 tsp Mustard seeds; Curry leaves (A few); 4 - Small onion (quartered, Kunjulli); 2 - Green chillies (split); 2 nos Garlic pods (finely chopped, big); 2 tsp Ginger (finely chopped); 1/2 cup Grated coconut; 2 - Small onions (Kunjulli); 4 grains Fenugreek seeds (Uluva); 1 tsp Chilly powder; 2 tsp Coriander powder; Turmeric powder (A little)

Kerala Simple Fish Curry

Traditional fish curry

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Fish
2 - Kukum star cut into halves, Kodam puli
3 tbsp Oil
1 tsp Mustard seeds
Curry leaves A few
4 - Small onion quartered, Kunjulli
2 - Green chillies split
2 nos Garlic pods finely chopped, big
2 tsp Ginger finely chopped

For grinding:-

1/2 cup Grated coconut
2 - Small onions Kunjulli
4 grains Fenugreek seeds Uluva
1 tsp Chilly powder
2 tsp Coriander powder
Turmeric powder A little

Instructions

Clean, wash and cut the fish, using a little salt and lime.
Put it in water with a little kodam puli and keep it aside for 15 - 20 mins.
Heat up a pan or a kadai.
Add coconut, slit small onions and fenugreek seeds.
When the coconut turns nice and brown, take the pan off the fire.
Add chilly powder and coriander powder and sautT in the heat of the pan.
Grind them finely with some water into a smooth paste.
Add a little turmeric powder to the masala and mix well.
Heat oil in the same pan.
Splutter mustard seeds.
Add curry leaves, small onions, green chillies, garlic and ginger and saute well.
When onions turn brown, add the ground masala along with a little water.
Add the fish along with kodam puli into the masala.
Cover and cook.
:- Tilt the pan occasionally so that the curry does not stick to the bottom of the pan.
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.

Tried this recipe?Let us know how it was!

Response (8)

J

Jessica March 22, 2006

This is a tasty recipe.My family loved it.

L

Leah Anand March 26, 2007

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

M

Madhu November 24, 2006

Excellent!!!!We all enjoyed the taste

s

sujatha February 24, 2007

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


Load more replies (4)
L

Leah Anand March 26, 2007

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!

R

RITU SHARMA October 19, 2005

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

S

SJ January 2, 2008

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

V

Vince May 13, 2012

It was very good.

Kerala Simple Fish Curry