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Main Course

Kerala Fish Curry Restaurant Style

A traditional Kerala curry where fish simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 6 servings

600 g Fish Tuna/Tilopia
1 tsp Fenugreek seeds
1 tsp Mustard
Oil enough to brown the onion, ginger and garlic
3 tbsp Ginger
Garlic I whole bulb
8 nos Small Onion Shallots
1 tsp Turmeric powder
2 tbsp Coriander powder
Kashmir Chilli powder

Preparation

Step 1
Wash the fish very well and leave It in water for at least 2 hours. I use lemon juice to wash as this gets rid of the smell.
Step 2
Wash the kuddam pulli well and leave it in a small bowl with water and to this water put the washed curry leaves pulled out from the stem and leave this for some time, say 10 minutes.
Step 3
Crush the ginger garlic and shallots in a mortar very well.
Step 4
In a heavy based steel frying pan, add the oil when this is hot add mustard and fenugreek seeds,.
Step 5
When it allow to crackles, add the crushed onion, ginger and garlic. Brown this well,.
Step 6
When this is brown add coriander powder, roast for 2 minutes and keep stirring all this time.
Step 7
Stir in the turmeric powder, salt and add the kudam pulli and curry leaves with the water.
Step 8
Add the chilly powder. Stir so that the chilly powder is well blended,.
Step 9
Leave this on the heat till boiling point. When this boils add the fish pieces. Reduce the flame and cover and let it cook, for around 15-20 minutes.
Step 10
The fish curry is ready to be served with plain rice.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Kerala Fish Curry Restaurant Style

Ingredientsfor 6 servings

600 g Fish Tuna/Tilopia
1 tsp Fenugreek seeds
1 tsp Mustard
Oil enough to brown the onion, ginger and garlic
3 tbsp Ginger
Garlic I whole bulb
8 nos Small Onion Shallots
1 tsp Turmeric powder
2 tbsp Coriander powder
Kashmir Chilli powder

Preparation

Step 1
Wash the fish very well and leave It in water for at least 2 hours. I use lemon juice to wash as this gets rid of the smell.
Step 2
Wash the kuddam pulli well and leave it in a small bowl with water and to this water put the washed curry leaves pulled out from the stem and leave this for some time, say 10 minutes.
Step 3
Crush the ginger garlic and shallots in a mortar very well.
Step 4
In a heavy based steel frying pan, add the oil when this is hot add mustard and fenugreek seeds,.
Step 5
When it allow to crackles, add the crushed onion, ginger and garlic. Brown this well,.
Step 6
When this is brown add coriander powder, roast for 2 minutes and keep stirring all this time.
Step 7
Stir in the turmeric powder, salt and add the kudam pulli and curry leaves with the water.
Step 8
Add the chilly powder. Stir so that the chilly powder is well blended,.
Step 9
Leave this on the heat till boiling point. When this boils add the fish pieces. Reduce the flame and cover and let it cook, for around 15-20 minutes.
Step 10
The fish curry is ready to be served with plain rice.