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Main Course

Kerala Fish Curry Prepared Like In Restaurant

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 5 servings

1k g Fish arikya or similar fish with flesh
1/2 cup Shallots sliced thinly (Kunjulli)
Ginger sliced thinly
6 nos Green chillies — slit
Curry leaves, a few
1/2 tsp Turmeric powder
11/2 tbsp Chilly powder
2 pinch Coriander powder
Coconut oil, to taste
1 Coconut Coconut milk
4 piece Cambodge
1 nos Tomato — sliced
Salt, to taste
1 tsp Perum (jeerakam)

Preparation

Step 1
Clean and cut the fish into medium sized pieces.
Step 2
Pour some coconut oil in an earthen vessel and heat the oil.
Step 3
Put shallots, ginger, chillies, curry leaves and cook for a while.
Step 4
Add tomato pieces and sauté.
Step 5
Add turmeric powder.
Step 6
Add chilly powder and fry till oil accumulates on top. 7)Add coriander powder and cook (coriander is not compulsory so add it very little).
Step 7
Add crushed perum jeerakam.
Step 8
Stir in fish pieces. Then add 3rd and 2nd extract of coconut milk. Cook in slow heat.
Step 9
Add the cambodge pieces and required salt. Let the curry simmer till done.
Step 10
When the curry is almost done, add the first extract of coconut milk and remove from fire before boiling starts. Serve.

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 Fish Curry Prepared Like In Restaurant

Ingredientsfor 5 servings

1k g Fish arikya or similar fish with flesh
1/2 cup Shallots sliced thinly (Kunjulli)
Ginger sliced thinly
6 nos Green chillies — slit
Curry leaves, a few
1/2 tsp Turmeric powder
11/2 tbsp Chilly powder
2 pinch Coriander powder
Coconut oil, to taste
1 Coconut Coconut milk
4 piece Cambodge
1 nos Tomato — sliced
Salt, to taste
1 tsp Perum (jeerakam)

Preparation

Step 1
Clean and cut the fish into medium sized pieces.
Step 2
Pour some coconut oil in an earthen vessel and heat the oil.
Step 3
Put shallots, ginger, chillies, curry leaves and cook for a while.
Step 4
Add tomato pieces and sauté.
Step 5
Add turmeric powder.
Step 6
Add chilly powder and fry till oil accumulates on top. 7)Add coriander powder and cook (coriander is not compulsory so add it very little).
Step 7
Add crushed perum jeerakam.
Step 8
Stir in fish pieces. Then add 3rd and 2nd extract of coconut milk. Cook in slow heat.
Step 9
Add the cambodge pieces and required salt. Let the curry simmer till done.
Step 10
When the curry is almost done, add the first extract of coconut milk and remove from fire before boiling starts. Serve.

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.