Fish Curry – Kerala Style

by SujeeV
Simple fish curry of my late grandfather that I inherited - by sujee
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(cleaned and washed, any kind that you like) - 1/2 Kg
  • Cocum(soaked in 1 cup of hot water for 15 minutes with some salt) - 2 nos
  • Tomato(diced) - 1 big
  • Shallots(peeled and crushed, Kunjulli) - 1 cup
  • Shallots(finely chopped into roundels, Kunjulli) - 1/4 cup
  • Green chilies(slit) - 4 nos
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Chilly powder - 4 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As reqd) -
  • Cooking oil - 3 tbsp
Grind together to a fine paste:
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(cleaned and washed, any kind that you like) - 1/2 Kg
  • Cocum(soaked in 1 cup of hot water for 15 minutes with some salt) - 2 nos
  • Tomato(diced) - 1 big
  • Shallots(peeled and crushed, Kunjulli) - 1 cup
  • Shallots(finely chopped into roundels, Kunjulli) - 1/4 cup
  • Green chilies(slit) - 4 nos
  • Curry leaves - 2 sprigs
  • Coriander leaves(roughly chopped) -
  • Chilly powder - 4 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric powder - 1 tsp
  • Salt(As reqd) -
  • Cooking oil - 3 tbsp
Grind together to a fine paste:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Add some salt and turmeric power to the cleaned fish and keep aside.
  2. To the soaked cocum add tomatoes and crush the tomatoes well.
  3. To this add crushed onion, green chilies, curry leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
  4. Keep the prepared mixture on stove top and cook covered for 5 minutes.
  5. Add the coconut paste and mix well.
  6. Cook covered till the curry reduces a bit.
  7. Add the fish pieces and cook covered till they are well cooked.
  8. Heat 2 tbsp oil in a small kadai.
  9. Add the finely chopped onion and fry till they are browned and nice aroma arises.
  10. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
  11. Variations: 1)If you do not have cocum, then use a lemon sized ball of tamarind.
  12. Omit the coconut-ginger paste.
  13. Happy cooking 🙂
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1 comment

curryadmin
Sunitha January 27, 2011 - 2:05 am

Nalla meen curry..

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