Recipe of Kerala Fish Curry
Been a fish lover and a Keralite I am brought up on fish and its delicacies. More than any meat I love fish, the tender and juicy flesh just melts in our mouth and filled with goodness of calcium, Omega-3 acids and a rich source of minerals. I read somewhere that there are approximately 1400 species of fishes found in India and close by territories. Not that we can eat all the species but the once which are edible, each of them have a unique taste and texture. Lets no get into the history geography of Fish but lets get into a variety of fish curry which is a Kerala Style preparation.
Equipment
- Kadhai/ Bottom Vessel
- Mixer Jar and Grinder
Ingredients
- 300 Grams Fish Curry Cut (Pomfret – You can take as per your choice)
- 1 Nos Piece Ginger Crushed
- 7 Nos Sambhar Onions Chopped
- 2 Nos Green Chillies Cut
- Curry leaves Some
- 1 Nos Onions Chopped
- 1 Nos Tomato Chopped
- ½ Nos Coconut freshly grated
- 1 tbsp Red Chilly Powder
- Salt as per taste
- 1 tbsp Coriander Powder
- ½ tbsp Turmeric Powder
- 1 Lemon sized Tamarind soaked in water (For Pulp)
Instructions
- Ingredients
- Let's create the foundation for this gravy by making a coconut paste. Begin by placing freshly grated coconut into a mixer jar.
- Next, include the spices - Red Chili powder, Coriander, Turmeric, and Salt.
- Next, chop 3-4 shallots and add them.
- Next, pour about half a cup of water and blend until it becomes a smooth paste.
- Grind the mixture for approximately 2-3 minutes until it is finely ground into a smooth paste. Ensure that it is thoroughly ground.
- With our gravy base complete, it's time to begin the gravy process. Grab a bottom vessel - I prefer using an earthen pot, as it's traditional for fish curries.To prepare this Kerala dish, heat a kadhai or bottom vessel and add 2-3 tablespoons of oil. I recommend using coconut oil.
- After heating the oil, add the chopped onions.
- Cook them until they turn slightly pink or translucent.
- Next, include green chillies and curry leaves.
- Cook them for a while by frying them.
- First, crush the ginger and add it to the onions. Fry the mixture until the raw smell dissipates.
- First, fry the onions and ginger until they are well-cooked and aromatic.
- Now add the grounded coconut paste to the masala.
- To achieve the desired gravy consistency, please add additional water.
- Ensure that it is thoroughly mixed.
- Next, include some diced tomatoes.
- Add salt to taste.
- Allow it to cook with the lid closed for some time.
- When the gravy begins to boil, it's time to incorporate the tamarind pulp. Extract the pulp from the soaked tamarind and add it to the gravy.
- Make sure to cook it thoroughly and let it boil for 2-3 minutes. If the gravy becomes too thick, add additional water.
- Once the water has reached a boiling point, it's time to add the fish pieces.
- When you add the fish pieces, avoid stirring them too much, as they can break apart. Instead, mix them gently once and let them cook on low heat for 5-6 minutes.
- Please taste the dish and adjust the seasoning as needed. If it requires more salt or red chilli powder to balance out the sourness from the tamarind water, please add it accordingly to achieve a well-balanced taste.
- To ensure that the fish is cooked thoroughly and the masala is fully incorporated, simmer the gravy for 5-7 minutes while cooking.
- The gravy is now prepared, and the fish has been cooked thoroughly. We can now turn off the heat. Usually, fish only takes about 5-6 minutes to cook.
- To complete the gravy, we must add the tempering. Use a tempering pan and add about 1-2 tablespoons of oil.
- After heating the oil thoroughly, proceed by adding chopped shallots.
- Instructions: Mix the ingredients and then fry them.
- For a delicious and aromatic flavour, consider adding some fenugreek seeds while frying the onions.
- After frying the onions thoroughly, turn off the heat and add 1/2 teaspoon of Kashmiri red chilli powder.
- Adding this ingredient to the tempering will give the fish gravy a pleasant colour and improve its overall appearance.
- To serve, add the tempering to the gravy and serve it hot with steamed rice. Do this immediately.
Video
Notes
- To avoid ruining the fish, be cautious not to overcook it.
- Also, refrain from continuously stirring the added fish pieces as they may break apart. Ensure it is finely ground when making coconut paste to maintain the curry's consistency and texture.
- Avoid having granular coconut paste, as it may spoil the dish.