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Main Course

Kerala Style Fish Curry

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

½ kg Fish
½ inch Ginger
Curry Leaves, to taste
3 nos Tamarind
1 tbsp Chilli Powder
½ tsp Turmeric Powder
½ tsp Coriander powder
½ tsp Fenugreek
1 tsp Mustard
Salt, to taste

Preparation

Step 1
Heat water and add chilli powder, turmeric powder, coriander powder and tamarind. Make a nice paste and set aside.
Step 2
Heat oil and add fenugreek and mustard.
Step 3
Add onion, ginger and curry leaves.
Step 4
Add the paste to this.
Step 5
Add water and after the water boils add fish to it.
Step 6
Cover it and cook on low heat till the fish is done.
Step 7
Fish curry is ready to be served with hot rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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