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Main Course

Travancore 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 6 servings

500 g Fish pieces any fish like seer fish, tuna, mackerel or sardines can be used
6 nos Coccum – 5 — soaked in 1 cup water, kudampuli
3 tbsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1/2 cup Shallots — sliced (Kunjulli)
1 inch Ginger chopped fine
6 nos Garlic pods – 5 sliced thinly
5 Stems Curry leaves
1/2 tbsp Mustard seeds
1/2 tbsp Fenugreek powder (Uluva)
Salt, to taste
3 tbsp Coconut oil
Water, to taste

Preparation

Step 1
Warm coconut oil in a pan. Add mustard seeds and after it sputters, add the ginger and garlic. 2)cook for a few minutes and add the sliced shallots. 3)Fry till it turns lightly browned.
Step 2
Add chilly powder and turmeric powder and sautT well.
Step 3
Add the coccum and the water in which it was soaked. Add the curry leaves now. Add salt to it.
Step 4
Stir in the fish pieces and water till the fish pieces are covered.
Step 5
When the curry starts to boil, add the fenugreek powder and close the pan.
Step 6
Reduce the heat and let the curry simmer till the fish is cooked and the curry is thick. Serve with rice. Travancore fish curry is ready.

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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Main Course

Travancore 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 6 servings

500 g Fish pieces any fish like seer fish, tuna, mackerel or sardines can be used
6 nos Coccum – 5 — soaked in 1 cup water, kudampuli
3 tbsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1/2 cup Shallots — sliced (Kunjulli)
1 inch Ginger chopped fine
6 nos Garlic pods – 5 sliced thinly
5 Stems Curry leaves
1/2 tbsp Mustard seeds
1/2 tbsp Fenugreek powder (Uluva)
Salt, to taste
3 tbsp Coconut oil
Water, to taste

Preparation

Step 1
Warm coconut oil in a pan. Add mustard seeds and after it sputters, add the ginger and garlic. 2)cook for a few minutes and add the sliced shallots. 3)Fry till it turns lightly browned.
Step 2
Add chilly powder and turmeric powder and sautT well.
Step 3
Add the coccum and the water in which it was soaked. Add the curry leaves now. Add salt to it.
Step 4
Stir in the fish pieces and water till the fish pieces are covered.
Step 5
When the curry starts to boil, add the fenugreek powder and close the pan.
Step 6
Reduce the heat and let the curry simmer till the fish is cooked and the curry is thick. Serve with rice. Travancore fish curry is ready.

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.