Kerala fish curry
🧾 Ingredients (serves 4)
• 500g firm white fish (seer, kingfish, or tilapia), cleaned and cut into pieces
• 1 medium onion, finely sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp red chili powder
• 1½ tsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp Kashmiri chili powder (for color)
• 1 small ball of tamarind (soaked in warm water)
• 2 tbsp coconut oil
• A few curry leaves
• Salt to taste
• Water as needed
Method
1. Prepare tamarind extract
◦ Soak tamarind in warm water for 10 minutes. Squeeze and strain to get the extract.
2. Sauté base
◦ Heat coconut oil in a pan. Add mustard seeds and let them splutter.
◦ Add fenugreek seeds, curry leaves, and green chilies.
◦ Add sliced onions and sauté until golden.
◦ Stir in ginger-garlic paste and cook until raw smell fades.
3. Add spices and tomato
◦ Add turmeric, chili powders, and coriander powder. Fry briefly.
◦ Add chopped tomatoes and cook until soft and pulpy.
4. Simmer with tamarind
◦ Pour in tamarind extract and water. Add salt.
◦ Bring to a boil and simmer for 5–7 minutes until flavors meld.
5. Add fish and finish
◦ Gently slide in fish pieces. Simmer on low heat for 8–10 minutes until cooked.
◦ Do not stir vigorously—tilt the pan to mix if needed.
💡 Tips
• Use earthenware or clay pots for authentic flavor and slow cooking.
• Avoid over-stirring once fish is added to prevent breaking.
• For extra richness, add a splash of coconut milk at the end (optional).
• Let the curry rest for 30 minutes before serving—it deepens the flavor.
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