Name: Fish curry- Kerala style without coconut recipe by Prachi Gaddam at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Tuna fish curry cut- 1/2 kg (any other fish can also be used); Turmeric powder 1 teaspoon; Coconut oil 1 tablespoon; Mustard, fenugreek seeds for tempering; Curry leaves 2 twigs; Ginger 1cm; Garlic 7-8 cloves; Fenugreek seeds powder 1 teaspoon; Shallots/ onions finely cut: half cup; Chilly powder 2 teaspoon (adjust the spice level as per choice); Fish curry masala 2 teaspoon; Cumin and coriander powder 2 teaspoon; Kodampulli/ malabar tamrind 3-4 pieces; Salt to taste; Water for dilution

ABOUT Fish curry- Kerala style without coconut RECIPE

Kerala fish curry is a delicious and tad spicy dish that goes well with rice specially the red kerala rice. I relish this curry when my dear Jolly aunty gets it affectionately and I share it from her tiffin almost every week. I make this at home the way she has told me, though it is liked at my home, somehow the love that she pours while serving hot rice and fish curry, makes it really delicious and satisfying. This curry has a distinct flavour of kodampulli which is malabar/ fish tamarind and curry leaves in coconut oil. I use Aachi/eastern/ everest fish curry masala. I like Aachi the most. This is a very simple recipe with easy ingredients. I have used fresh tuna fish for this recipe.

Ingredients Serving: 3

Tuna fish curry cut- 1/2 kg (any other fish can also be used)
Turmeric powder 1 teaspoon
Coconut oil 1 tablespoon
Mustard, fenugreek seeds for tempering
Curry leaves 2 twigs
Ginger 1cm
Garlic 7-8 cloves
Fenugreek seeds powder 1 teaspoon
Shallots/ onions finely cut: half cup
Chilly powder 2 teaspoon (adjust the spice level as per choice)
Fish curry masala 2 teaspoon
Cumin and coriander powder 2 teaspoon
Kodampulli/ malabar tamrind 3-4 pieces
Salt to taste
Water for dilution

Instructions

Apply turmeric powder and salt to fish and keep for half an hour
Soak kodampulli in water for half an hour
Finely cut onion, separate curry leaves
Coarsely pound ginger and garlic with mortar and pestle
Heat coconut oil in wok. Traditionally an earthen chetty or pan is used which gives it's own flavour to the curry.
Add mustard seeds, fenugreek seeds, curry leaves for tempering. Let the seeds splutter.
Add crushed ginger garlic and saute till the raw smell reduces
Add fenugreek seed powder and mix well
Add onions and saute well
Make a paste of fish curry masala, chilly powder, coriander and cumin powder with little water and add to onion
Mix well and add water to adjust gravy consistency
Add soaked kodampulli with water. Do not squeeze like we do for tamarind
Add salt and let the gravy come to boil
Add fish pieces and simmer for 5-10 minutes till the fish is cooked.
Garnish with coriander leaves
This curry goes well with rice as it has relatively watery consistency. If made ahead earlier day, it tastes best the next day.

Similar Recipes