KERALA FISH CURRY
Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry. But, most importantly, it has a signature taste of kudampuli (Dried malabar tamarind) and curry leaves. Make it at home with my authentic recipe to make fish curry Kerala style without coconut.
On weekends I usually like to make rice with dal or some curry. Hence, I use fish pieces to make Alleppey Fish Curry, Tomato Fish Curry, Methi Machli, often. But, nothing beats the kottayam style Kerala fish curry with tamarind. Right? After all who doesn’t like fish pieces cooked golden brown with a fiercely spicy gravy?
Traditional food from Kerala is very delish and wholesome. This fish curry is one of those. It is also popularly known as Nadan Meen Curry. We add kudumpulli to it.
Now, kudumpulli is also known as the fish tamarind or malabar tamarind. And, that gives this fish curry a very appealing taste and a slight tang. Apart from that, because of shallots and curry leaves this dish tastes very authentic and refined.
TIPS TO MAKE BEST KERALA STYLE FISH CURRY
Serve this curry at least 3-4 hours after making it. The flavours will mature with time and it will even get more delicious the next day.
If you do not have access to kudampuli, do try the recipe with some tamarind and I am sure you will not be disappointed.
Furthermore, you may use any fish for making this smoky, pungent curry. I have used Seer fish.
You will see that this curry is piping hot red in colour because we add loads of Kashmiri red chilli powder to it. So, it doesn’t get too spicy but still gets the colour.
You can always choose to reduce the amount of chilli used as per your liking. I love spicy food and this quantity of chilli suits my taste perfectly.
Most of all, I have used coconut oil to make this dish as it contributes awesomely to the flavours. However, you may use any other oil that you deem fit.
Plus, mustard seeds, ginger garlic and fenugreek seeds makes this dish flavourful. Hence, do add them without fail, ladies.
Lastly, serve this fantastic fish curry with a plateful of rice and trust me, you would eat the happiest meal ever of your life. And, it is all season accompaniment. Therefore, you can make it throughout the year. Do follow my simple recipe to make it then?
Kerala Fish Curry
KERALA FISH CURRY RECIPE
Kerala Fish Curry
Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings people
Calories 326 kcal
Ingredients
- 3 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 10-12 Curry Leaves
- 15-20 Shallots Sliced
- 2 tsp Ginger Grated
- 2 tbsp Garlic Chopped
- 1-2 Green Chilli Slit into half
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Kashmiri Red Chilli Powder
- 1/4 tsp Black Pepper Powder
- 1/8 tsp Fenugreek Powder
- 2-3 pieces Kudampuli
- Salt to taste
- 600 g Fish
Instructions
- Heat coconut oil in a pan.
- Add mustard seeds and curry leaves and let them crackle for a few seconds.
- Add shallots, ginger, garlic and green chillies and fry until they turn golden brown.
- Mix coriander powder, turmeric powder, red chilli powder, pepper powder and fenugreek powder in a bowl.
- Add a few drops of water and make a thick paste.
- Add this paste in the pan and fry util it turns brown.
- Now add 2 cups of water and kudampuli and bring it to a boil.
- Simmer the heat.
- Add fish and salt to taste and cook for 8-10 minutes.
- Remove the pan from heat and let the curry rest for 2-3 hours for the flavours to mature.
- Heat once more before serving.
- Serve hot with rice.
Nutrition Facts
Kerala Fish Curry
Amount Per Serving
Calories 326Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 9g45%
Cholesterol 75mg25%
Sodium 194mg8%
Potassium 880mg25%
Total Carbohydrates 20g7%
Dietary Fiber 5g20%
Sugars 8g
Protein 33g66%
Vitamin A26.1%
Vitamin C75.9%
Calcium8.6%
Iron16.8%
* Percent Daily Values are based on a 2000 calorie diet.