Kerala Fish Curry

Kerala fish curry is a red tangy mildly spicy curry that uses kudampuli and shallots for the curry base. Fish like sardines, kingfish (seer fish), or any other fish can be used to make the curry. This spicy-tangy finger-licking fish curry pairs up perfectly with steamed rice and kappa (steamed and mashed cassava).

Fish curry Kerala style

Though every region of Kerala has its distinct way of cooking fish curry, the base of the curry has some similarities across regions. Most of the Kerala fish curry recipes are mostly spicy and tangy and some regions use coconut either as roasted coconut or by using coconut milk to balance the flavors of the curry.

The spiciness of the curry comes from using dried red chilies and/or red chili powder along with ground coriander and ground cumin powders. The tanginess is mostly from kudampuli (gambooge) and ripe tomatoes.

Traditionally Kerala fish curry is cooked in a clay pot and it’s believed that cooking in a clay pot or manchatti (earthen cooking pot) enhances the flavor and taste of the curry.

With fish curry – it always tastes best the next day or after a few hours of cooking. The fish and the curry absorb all the spices and blend well. So I always prefer to serve it a few hours after cooking.

Useful tips

1. Curry tastes better when cooked in a clay pot or manchatti.
2. Any fish curry tastes best the next day or after a few hours of cooking as fish absorbs all the spices. So It’s best to serve the curry after 4-5 hours cooking.
3. I used seer fish (Kingfish) for the curry, you can use any meaty fish like sardines, tilapia, salmon or any other fish can be used. You may also choose between using fish without bones or with bones.
4. To make traditional Kerala-style fish curry, using kodumpuli is a must. In case you can’t find kodumpuli, you may use tamarind extract.

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📋Kerala fish curry

Jyothi Rajesh

Kerala fish curry is a red tangy mildly spicy curry that uses kudampuli and shallots for the curry base. Fish like sardines, kingfish (seer fish), or any other fish can be used to make the curry. This spicy-tangy finger-licking fish curry pairs up perfectly with steamed rice and kappa (steamed and mashed cassava).

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 servings

Calories 285

Ingredients

  

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• ▢ 500 grams fresh sea fish sardine, mathi, seer or any other fish
• ▢ 1 cup onion chopped
• ▢ 2 tomatoes pureed
• ▢ 1 ½ teaspoons ginger-garlic paste
• ▢ ½ teaspoon turmeric powder
• ▢ 1 tablespoon red chili powder add more if you like more spicy
• ▢ 1 tablespoon coriander powder
• ▢ 1 teaspoon fennel powder
• ▢ 1 ½ teaspoons pepper powder
• ▢ 3 pieces kodumpuli
• ▢ 4 tablespoons coconut oil
• ▢ 1 teaspoon mustard seeds
• ▢ 1 sprig curry leaves
• ▢ Salt to taste

Instructions

 

• Clean the fish well and cut it into pieces. Add salt and turmeric powder to the fish and let it sit for 15 minutes. Then wash the fish again well. Add 1 teaspoon of salt, 1 teaspoon of red chili powder, and ¼ teaspoon of turmeric powder. Rub it all over the fish, place them inside the fridge, and leave it to marinade for 30 minutes to 1 hour.
• Heat coconut oil in a clay pot. When oil turns hot add mustard seeds and wait till it crackles. Then add chopped shallots and sauté till onions turn pink.
• Add ginger-garlic paste and cook till the raw smell of the paste is gone.
• Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
• Mix all the spice powder with 1 tablespoon of water into a thick paste. Add this paste to the pan and cook for about 3 minutes.
• Add 1 cup water and bring it to a boil. Add salt to taste and continue to boil for another 3 minutes.
• Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
• Now add the marinated fish, reduce flame, cover, and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.
• Turn off the flame. Nadan meen Kari is ready to be served.
• With fish curry – it always tastes best the next day or after a few hours of cooking. The fish and the curry absorb all the spices and blend well. So I always prefer to serve it a few hours after cooking. I reheat it and serve it with hot steamed rice. Bliss!

Notes

• This curry tastes better when cooked in a clay pot or manchatti.
• Like any other Indian fish curry recipe, this curry too tastes better the next day, or after a few hours of cooking, fish absorbs the flavors while resting. Best serve after 4-5 hours of cooking.
• I used seer kingfish for the curry, you can use any other meaty dish like sardines, tilapia, or salmon. You may also choose to use fish with bones or without bones.
• To make traditional Kerala fish curry use kodumpuli. In case you can’t get kodumpuli, you may use tamarind extract.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 285kcalCarbohydrates: 10gProtein: 27gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 63mgSodium: 105mgPotassium: 677mgFiber: 3gSugar: 4gVitamin A: 1438IUVitamin C: 22mgCalcium: 56mgIron: 2mg

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