Kerala Fish Curry | Recipe

In this post, I am going to explain to you how to make a Kerala style Fish curry. It’s super easy to make and one of my most favorite main course. You can serve with rice or kappa (tapioca) or roti

Main Ingredient          Fish
Type of dish                   Indian
Course                             Main course
Cooking time                <40 min
Serves/makes                  4

Ingredients

• Fish – 1 kg, I used salmon here, you can use any fish. cut into medium size pieces
• Cooking oil- (I used canola oil, you can use coconut oil or vegetable oil)
• Ginger & garlic – 1½ tbsp, crushed into a fine paste or finely chopped
• Green Chilli – 2-3 sliced
• Small onion(shallots) – 6-8 ; if you don’t have that 3/4th of a onion – finely chopped
• Kashmiri chili powder – 1½ – 2 tbsp
• Turmeric powder – ½ tsp
• Gambooge/Kudampuli -– 2 pieces ( if you don’t have it, take a berry size of dark tamarind)
• Curry leaves
• Salt
• Fish curry Powder/ Fish Masala – 3 tbsp. You can ground fresh spices to make it or if you live in a city like mine, use a curry powder instead, I use Everest Fish Curry masala. You can find it in any Indian grocery/ dept stores

Method

Soak Gambooge/Kudampuli/tamarind in 1/4 cup of water for about 10 minutes. Heat oil in a meenchatti (earthen ware) or a pan & saute the onions/shallots till its transparent or golden brown. Add ginger+garlic to this and mix well for 3-4 minutes till the raw smell is gone.  Add curry leaves & saute till it becomes soft. Add the fish masala, chilly powder, turmeric powder, salt & fry till oil starts appearing. Add the tamarind water (squeeze juice out of tamarind, only tamarind water should be added/ (water along with gambooge )with the water.  When it starts boiling, lower the flame and start to add fish pieces. Make sure that fish pieces do not get broken while stirring,  Add little more water if required. Lower the flame and close the pan and let it cook. Stir occasionally. Cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca) or roti

Tip : Fish curry tastes better if kept for sometime..Best way is prepare overnight and use the next day 🙂 Hope you like the recipe. If you don’t want to use the fish curry masala- You can make a curry paste out of fresh spices- I am quoting that as well – Mix the powders (chili powder,coriander powder & turmeric powder) together with coconut oil/water & make a paste.

Let me know if you try this 🙂 You can lower the qty of spices as per your requirement. Say, if you need more spicy curry, add 1-2 extra green chillies.