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Main Course

RAVUS [ White Fish] 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 4 servings

1/2 kg White fish
3 Teaspoon Chilly powder
11/2 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
Salt, to taste
1 Teaspoon Mustard
2 Stem Curry leaves
2 inch Ginger
3 Teaspoon Oil
Water

Preparation

Step 1
* Clean and wash the white fish and slice properly.
Step 2
* Take hot water to mix the chilli powder, coriander powder, turmeric powder, salt and kockam [ kodampuli].
Step 3
* Heat the oil in a pan add mustard allow to crackle, add chopped onion, chopped ginger and curry leaves.cook until the onion softened.
Step 4
* Add soaked masalas and kocum, give it a good stir for 2 minutes.
Step 5
*.
Step 6
* Add sliced fish pieces, add 1 cup water and sauté.
Step 7
* Cover with lid and gently simmer for 5 minutes until the fish is cooked and gravy thickened.
Step 8
* Remove into a bowl and serve with rice, chapati.

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.

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

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Main Course

RAVUS [ White Fish] FISH CURRY

Ingredientsfor 4 servings

1/2 kg White fish
3 Teaspoon Chilly powder
11/2 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
Salt, to taste
1 Teaspoon Mustard
2 Stem Curry leaves
2 inch Ginger
3 Teaspoon Oil
Water

Preparation

Step 1
* Clean and wash the white fish and slice properly.
Step 2
* Take hot water to mix the chilli powder, coriander powder, turmeric powder, salt and kockam [ kodampuli].
Step 3
* Heat the oil in a pan add mustard allow to crackle, add chopped onion, chopped ginger and curry leaves.cook until the onion softened.
Step 4
* Add soaked masalas and kocum, give it a good stir for 2 minutes.
Step 5
*.
Step 6
* Add sliced fish pieces, add 1 cup water and sauté.
Step 7
* Cover with lid and gently simmer for 5 minutes until the fish is cooked and gravy thickened.
Step 8
* Remove into a bowl and serve with rice, chapati.

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.

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

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

35 min|4 servings|5

Breakfast

Kerala Traditional Egg Omelette | Nadan Mutta Omelette

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