In India, Kerala we can cook fish curry in different ways. Here I would like to share Kerala Fish Curry similar to Kerala toddy shop style. Now you think why Rani is always talking about Kerala toddy Shops and its Prawn Curry and Fish curry ? Is she the main visitor at the “toddy Shops” in Kerala? 😉 🙂 No! I am not a visitor at any toddy shops but I wish one day to visit there and enjoy the authentic taste of toddy shop foods and curry because I have heard lots about the speciality, flavour and mouth-watering recipes of Kerala toddy shop foods and its preparations. It is bit spicy and looks colourful but the taste is awesome. Spicy red fish curry is my all-time favourable dish and I normally consume it with smashed Kappa (tapioca)or Kerala Avial and boiled rice. Hmmm…awesome taste! So guys try and cook this authentic Spicy Red Fish Curry and enjoy the spicy feast with kappa or boiled rice 🙂
|Recipe Type||Side Dish/Spicy|
|Preparation and Cooking time||30 to 40 Minutes|
|Serve to||3 to 4|
Ingredients For Kerala Spicy Red Fish Curry
|Seer Fish/King Fish (Ney Meen)||500 Gram||Cleaned and cut into medium size pieces|
|Coconut Oil||2 Tablespoon|
|Fenugreek Seeds||A Pinch|
|Ginger||2 Inch Piece|
|Shallots/ Small Onions||4 to 5 Numbers|
|Green chilly||2 or 3||Slit length wise|
|Chilly Powder||3 Tablespoon||Adjust as per your taste(refer notes)|
|Black Pepper Powder||½ Teaspoon|
|Turmeric Powder||½ Teaspoon|
|Fenugreek Powder||¼ Teaspoon|
|Gambooge (Fish Tamarind/kudam Pulli)||3 or 4 pieces||Adjust as per your taste and quality of fish tamarind.|
|Smashed Curry leaves||few||For garnish|
How to make Kerala Spicy Red Fish Curry
• Clean and soak fish tamarind in 1/4 cup water.
• Crush ginger, garlic and small onions in a motor and pestle and make a smashed form. (You can use a grinder/food processor also) Keep aside.
• Mix all powdered spices in tablespoon water and make a paste form. Keep aside.
• Heat 2 tablespoon coconut oil in a deep pan (I prefer clay pot /mann chatti ; It gives your fish curry a special taste and texture).
• Add Fenugreek seed in it.
• When it is golden colour, add green chilly and curry leaves. Saute well.
• Add crushed ginger, garlic and small onion paste and sauté well.
• When it is golden and crispy, lower the flame and add spices paste. Sauté well until its raw smell gone.
• Add water and salt as per your taste. Allow it to boil.
• When it’s boiled, add fish pieces and soaked fish tamarind pieces. Mix well and make sure the fish pieces dip or cover in the gravy.
• Cover the pan and cook it for next 15 minutes.
• Uncover the pan and rotate it occasionally (Do not stir or sauté curry with spoon; it will break up the cooked fish pieces.
• When the gravy thickens, taste the curry and add salt if required.
• Turn off the heat and garnish with smashed curry leaves.
• Serve cool with Kappa Puzhukku or boiled Kappa or boiled rice and enjoy!
For this recipe I used fresh chilly powder from kerala prepared by my mom. It is a combination (1:1 ratio) of piriyan mullakku (spice less chilly) and Normal Chilly (saada Mullakku) so it is spice less and colorful.You can add Kashmiri chilli powder also for the same effect.
It tastes better in next day