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Main Course

Kerala Simple Fish Curry

This homestyle fish curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 6 servings

1/2 kg Fish
2 - Kukum star — cut into halves, kodam puli
3 tbsp Oil
1 tsp Mustard seeds
Curry leaves A, a few
4 - small Onion — quartered (Kunjulli)
2 - Green chillies split
2 nos Garlic pods finely chopped, big
2 tsp Ginger — finely chopped
1/2 cup Coconut — grated
2 - small Onions (Kunjulli)
4 Grains Fenugreek seeds (Uluva)
1 tsp Chilly powder
2 tsp Coriander powder
Turmeric powder A little

Preparation

Step 1
Clean, wash and cut the fish, using a little salt and lime.
Step 2
Put it in water with a little kodam puli and set aside for 15 - 20 minutes.
Step 3
Heat up a pan or a kadai.
Step 4
Add coconut, slit small onions and fenugreek seeds.
Step 5
When the coconut turns nice and brown, take the pan off the fire.
Step 6
Add chilly powder and coriander powder and sautT in the heat of the pan.
Step 7
Grind them finely with some water into a smooth paste.
Step 8
Add a little turmeric powder to the masala and Stir everything together thoroughly.
Step 9
Heat the oil in the same pan.
Step 10
Let the mustard seeds crackle.
Step 11
Add curry leaves, small onions, green chillies, garlic and ginger and cook well.
Step 12
When onions turn brown, add the ground masala along with a little water.
Step 13
Add the fish along with kodam puli into the masala.
Step 14
Put the lid on and cook.
Step 15
Tilt the pan occasionally so that the curry does not stick to the bottom of the pan.
Step 16
Tips:- :- For mackerels, do not use fenugreek. For pomfret and such fish, use just 2 - 3 grains of fenugreek. For sardines, add 4 - 6 grains of fenugreek. :- Use 1 tsp of coriander powder for sardines and more for other fish. :- Use Kashmiri chilly powder. It gives a nice red colour to the curry. :- Instead of frying the second set of ingredients(Mustard, Curry leaves, Button onions, Green chillies, Garlic, Ginger), you can add everything except the mustard to the fish along with the first masala, without frying it in oil. This especially tastes good for sardines with tapioca. :- Another variation is that you can avoid coconut in the first masala. Just sautT the onions and the fenugreek seeds a little and turn off the fire. Add the chilly and coriander powder and sautT in the heat of the pan. Add enough water as you would need for the gravy to it and grind the above in a mixer. Add to the fish and cook.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Ingredientsfor 6 servings

1/2 kg Fish

2 - Kukum star — cut into halves, kodam puli

3 tbsp Oil

1 tsp Mustard seeds

Curry leaves A, a few

4 - small Onion — quartered (Kunjulli)

2 - Green chillies split

2 nos Garlic pods finely chopped, big

2 tsp Ginger — finely chopped

1/2 cup Coconut — grated

2 - small Onions (Kunjulli)

4 Grains Fenugreek seeds (Uluva)

1 tsp Chilly powder

2 tsp Coriander powder

Turmeric powder A little

Preparation

Step 1

Clean, wash and cut the fish, using a little salt and lime.

Step 2

Put it in water with a little kodam puli and set aside for 15 - 20 minutes.

Step 3

Heat up a pan or a kadai.

Step 4

Add coconut, slit small onions and fenugreek seeds.

Step 5

When the coconut turns nice and brown, take the pan off the fire.

Step 6

Add chilly powder and coriander powder and sautT in the heat of the pan.

Step 7

Grind them finely with some water into a smooth paste.

Step 8

Add a little turmeric powder to the masala and Stir everything together thoroughly.

Step 9

Heat the oil in the same pan.

Step 10

Let the mustard seeds crackle.

Step 11

Add curry leaves, small onions, green chillies, garlic and ginger and cook well.

Step 12

When onions turn brown, add the ground masala along with a little water.

Step 13

Add the fish along with kodam puli into the masala.

Step 14

Put the lid on and cook.

Step 15

Tilt the pan occasionally so that the curry does not stick to the bottom of the pan.

Step 16

Tips:- :- For mackerels, do not use fenugreek. For pomfret and such fish, use just 2 - 3 grains of fenugreek. For sardines, add 4 - 6 grains of fenugreek. :- Use 1 tsp of coriander powder for sardines and more for other fish. :- Use Kashmiri chilly powder. It gives a nice red colour to the curry. :- Instead of frying the second set of ingredients(Mustard, Curry leaves, Button onions, Green chillies, Garlic, Ginger), you can add everything except the mustard to the fish along with the first masala, without frying it in oil. This especially tastes good for sardines with tapioca. :- Another variation is that you can avoid coconut in the first masala. Just sautT the onions and the fenugreek seeds a little and turn off the fire. Add the chilly and coriander powder and sautT in the heat of the pan. Add enough water as you would need for the gravy to it and grind the above in a mixer. Add to the fish and cook.