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Main Course

Kerala Cuisine Fish Curry

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 1 servings

Fish
1 tsp Chilly powder
½ tsp Turmeric powder
Pearl onions A few (Kunjulli)
Ginger A small piece
1 nos Tomato
Tamarind syrup, as needed
Salt, to taste
Fenugreek powder A pinch (Uluva)
1 nos Green chilly
Curry leaves A, a few
¼ cup Thick coconut milk

Preparation

Step 1
Grind together chilly powder, turmeric powder, pearl onions and ginger.
Step 2
Warm the oil in a pan.
Step 3
Add the ground masala and stir.
Step 4
Grind a tomato and add that too.
Step 5
Once the oil starts to separate, add very hot water into this along with tamarind syrup and salt.
Step 6
Allow it to boil.
Step 7
When it boils, add the fish pieces.
Step 8
Keep on high heat for 5 v 10 minutes.
Step 9
Add a pinch of fenugreek powder and keep closed on a low flame.
Step 10
When the fish is done, add green chilly and curry leaves crushed together.
Step 11
Add coconut milk and when it starts boiling, switch off.
Step 12
You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Cuisine Fish Curry

Ingredientsfor 1 servings

Fish
1 tsp Chilly powder
½ tsp Turmeric powder
Pearl onions A few (Kunjulli)
Ginger A small piece
1 nos Tomato
Tamarind syrup, as needed
Salt, to taste
Fenugreek powder A pinch (Uluva)
1 nos Green chilly
Curry leaves A, a few
¼ cup Thick coconut milk

Preparation

Step 1
Grind together chilly powder, turmeric powder, pearl onions and ginger.
Step 2
Warm the oil in a pan.
Step 3
Add the ground masala and stir.
Step 4
Grind a tomato and add that too.
Step 5
Once the oil starts to separate, add very hot water into this along with tamarind syrup and salt.
Step 6
Allow it to boil.
Step 7
When it boils, add the fish pieces.
Step 8
Keep on high heat for 5 v 10 minutes.
Step 9
Add a pinch of fenugreek powder and keep closed on a low flame.
Step 10
When the fish is done, add green chilly and curry leaves crushed together.
Step 11
Add coconut milk and when it starts boiling, switch off.
Step 12
You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.