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Main Course

Ravus Fish Curry

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 2 servings

1/2 kg White fish
3 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
Salt, to taste
1 tsp Mustard seeds
2 sprig Curry leaves
2 inch Ginger
3 tsp Oil

Preparation

Step 1
Clean and wash the white fish and slice properly.
Step 2
Get a little hot water to mix in the chilli powder, coriander powder, turmeric powder, salt and kokum(kodampuli).
Step 3
Warm the oil in a pan. let the mustard seeds crackle.
Step 4
Add chopped onion, chopped ginger and curry leaves. cook until the onion softens.
Step 5
Add soaked masalas and kokum. give it a good stir for 2 minutes.
Step 6
Add sliced fish pieces and add 1 cup water. Sauté.
Step 7
Cover with lid and gently simmer for 5 minutes until the fish is cooked and gravy thickens.
Step 8
Transfer the contents to a servingbowl.
Step 9
Goes well with rice, chappathi.

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.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Get it on

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Main Course

Ravus Fish Curry

Ingredientsfor 2 servings

1/2 kg White fish
3 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
Salt, to taste
1 tsp Mustard seeds
2 sprig Curry leaves
2 inch Ginger
3 tsp Oil

Preparation

Step 1
Clean and wash the white fish and slice properly.
Step 2
Get a little hot water to mix in the chilli powder, coriander powder, turmeric powder, salt and kokum(kodampuli).
Step 3
Warm the oil in a pan. let the mustard seeds crackle.
Step 4
Add chopped onion, chopped ginger and curry leaves. cook until the onion softens.
Step 5
Add soaked masalas and kokum. give it a good stir for 2 minutes.
Step 6
Add sliced fish pieces and add 1 cup water. Sauté.
Step 7
Cover with lid and gently simmer for 5 minutes until the fish is cooked and gravy thickens.
Step 8
Transfer the contents to a servingbowl.
Step 9
Goes well with rice, chappathi.

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.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

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Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

55 min|4 servings|5

Snacks

Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

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