Kerala Fish Curry

Fish Curry, Keralan Fish curry, Kerala style fish curry, Kerala fish curry
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Firm fish with less bone (prefers Nei meen) - 1kg

Whole Shallots, peeled – 20g

Whole garlic, peeled – 2g

Ginger, juliennes – 1g

Coconut Milk – 40ml

Dry redchilli paste – 4g

Coriander powder – 4g

Turmeric powder – 1g

Salt – 10g

Kokum(Kodampuli), soaked in water – 5nrs

Water – 550ml

Coconut Oil – 20ml

Mustard Seeds – 1g

Fenugreek – 1g

Curryleaves – 1g

Tomatoes, cut it into four - 1



Heat Coconut oil, splutter mustard seeds and fenugreek Add shallots, garlic, ginger and curry leaves. Gently fry without changing colour. Add chilli paste, coriander powder and little turmeric powder. Mix all together. Pour sufficient water now, add tomato and cover the lid till boil well After it boils, add fish which marinated with turmeric powder and salt. Slightly mix and allow the fish to cook for next 2 minutes. Then add kokum into the fish curry and simmer for next ten minutes by covering lid. Finish the fish curry with thick coconut milk. Simmer for one minute and mix. Now the red colour fish curry is ready to serve with boiled rice or appam.

View instructions at
Chef Raj Mohan

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