Kerala Fish Curry

Kerala Fish Curry is a traditional styled dish and most importantly it has the distinct flavor and taste of kodampuli and fenugreek. The spicy and tangy flavored Kerala Fish Curry is a favorite fish delicacy in Kerala Cuisine that tastes awesome with hot rice and Kappa Vevichathu. Make this authentic delicacy at home without coconut. Here’s how to prepare the dish. You can read in detail. Fish pieces are simmered in an earthen pot with readily available herbs, spices and some Gamboge or Kodampuli pieces. Different regions have their own versions for preparing the spicy red fish curry. But Kerala Fish Curry is unique and special using Kodampuli for its tangy flavor. The vital point you have to keep in mind is cooking in clay pots. Clay pots bring out awesome tastes and texture. Another vital point is cooking in coconut oil that brings out a vary flavorful aroma.

Keralites I believe are madly in love with this kappa – meen combination. This is a signature dish of Kerala enjoyed by all classes of people, both rich and poor. Tapioca is very economical and is widely cultivated in Kerala. Traditional foods from Kerala are very wholesome and tasty. Spicy flavored Kerala Fish Curry is one such dish relished greatly with noon day meals. Kodampuli or Gamboge is a dried fruit used as a souring agent. It is soaked in water briefly before preparing the dish. Kodampuli pieces grant fish curries a sweet sourness and a smoky flavor that blends very well with the dish. Fish is nutritious, rich in protein and other vital nutrients required for body. You can discover a well detailed Kerala Fish Curry here that can be easily prepared at home. You can store the fish curry in the earthen pot itself for 2 to 3 days provided you boil the curry the next day.

Kerala Fish Curry

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Kerala

Servings 2 people

Ingredients

  

1x2x3x

• 1 no. Onion
• 5 nos. Garlic cloves
• 4 nos. Green chilly
• 1 tbsp Coconut oil
• 1/2 kg Fish cut into medium pieces
• 1 tsp Mustard
• 1 tsp Fenugreek
• 3 pieces Coccum/kudampuli
• 3 nos. Tomato
• 1 tsp Chilli powder
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Salt

Instructions

 

• Heat oil in meen chatti, add mustard and fenugreek seeds. When it splutters add chopped onions. Saute till it becomes brown.
  
• Add ginger, garlic and green chillies. sauté for 2 minutes.
  
• Add tomatoes, chilli powder, turmeric powder and coriander powder. Sauté for a minute.
  
• Add 1 cup water and boil for 2 minutes.
  
• Then add fish pieces to this gravy and mix well.
  
• Close meen chatti with a lid and cook for 10 minutes, until fish is cooked and gravy becomes thick.
  
• Then add salt and kudam puli to this and cook for another 5 minutes in a low flame.
  
• Now Kerala fish curry is ready to serve with fish and kappa.
  

Notes

You can visit this link Kerala Fish Curry Grandma's Special. You can also visit this link Kottayam Styled Fish Curry.

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