Monday, July 12, 2010

Easy Red Fish Curry

Mackerel Fish Curry prepared in a earthen pot (meen chatti)
Fish curry is an essential part of Kerala's unique cuisine. The taste and ingredients used in fish curry varies from region. In Trivandrum we mostly used the tamarind in this gravy to give it a tangy taste. While in places like Kottayam, Kudampuli (Kokum) is used as the souring agent.

This recipe given here is one which we follow in our house. We can call it Trivandrum version. I hope you'll find it useful. Pls be generous to give your feedback or comments.

  1. Fish 1/2 kg
  2. Ginger 1 big piece
  3. Garlic 5 to 8 pods
  4. Shallots 5 to 6
  5. Chilly powder 2 tbsp
  6. Turmeric powder 1/2 tsp
  7. Tamarind 1/2 lemon size ( to be soaked in water)
  8. Curry leaves
  9. Fenugreek
  10. Water
  11. Salt
  12. Oil
How to prepare fish curry - Kerala Style? Follow these steps
  • Clean, wash and cut the fish into medium pieces (wash it using rock salt to remove the fish smell).
  • Add little water into chilly and turmeric powder and make it into a thick paste.
  • Soak tamarind in 1/2 cup of water and keep it aside. 
  • Grind together shallots, ginger and garlic. 
  • Heat oil in a chatti and add fenugreek. When it starts spluttering, add curry leaves and grounded mixture. Saute well till it turns light brown. Add powdered mixture into it and mix well. 
  • When the oil starts separating, add the tamarind, salt and required amount of water into it. 
  • Allow it to boil for few minutes. Reduce the heat and add the fish pieces. Cover it and cook well

Sear Fish Curry 

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