Simple Way to Prepare Award-winning Kerala Fish Curry.

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, kerala fish curry.. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kerala Fish Curry. is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Kerala Fish Curry. is something that I’ve loved my whole life. They are fine and they look fantastic.

Kerala style fish curry made with Kodampuli - Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures. Ingredients of Kerala Fish Curry Recipe: This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste.

To begin with this recipe, we must prepare a few components. You can cook kerala fish curry. using 1 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kerala Fish Curry.:

1. Prepare 1 Kilogram Fish

Kerala fish curry is a very hot dish made of fish pieces cooked in a mixture of spices. It's extremely popular in Kerala, a Southwestern coastal state of India, where fish is abundant, but fortunately, you. Fish simmered in coconut milk is a favourite for any Keralite and one can make it easily at home. Marinate the fish to perfection and cook it for a subtly spiced and flavourful curry.

Instructions to make Kerala Fish Curry.:

1. Ingredients: Fish (Preferably fleshy) 1 kg Mustard seeds- 1/4 tsp Fenugreek seeds- 1/4 tsp asafoetida - a pinch Garlic sliced - 1.5 tsp Gingersliced 1.5 tsp Curry leaves- 2 sprigs
2. Shallots -sliced- 4 to 5 nos chili powder- 4 tbsp (mix 2 tbsp of kashmiri chilly and red chilly powder) Turmeric powder- 1/2 tsp Fenugreek powder- a pinch Gambooge(Kudampuli) - 2 to 3 small pieces Coconut Oil,Water, Salt - as required
3. Steps: Boil a cup of water, add gambooge and little salt and keep it aside Heat Coconut oil in clay pot Add mustard seeds,let it splutter. Add fenugreek seeds Add asafoetida
4. Now add Garlic, ginger, shallots, curry leaves (in this order, saute for 5 seconds after adding garlic and ginger) Saute until shallots turn golden brown. Add turmeric powder Switch off the flame and add chilli powder (mix of kashmiri chili powder and normal chilly powder)
5. Add fenugreek powder Saute for about 2-3 minutes,stirring continuously ; take care not to burn the paste Now add about quarter cup of water, to make a thick paste of the mix (Do not add lot of water at this stage, consistency should be of a thick batter)
6. Pick the gambooge from water and add that to this paste cook until all the spices are cooked well and oil leaves the side of the dish Now add required amount of water inlucding the water in which gambooge was soaked(as much required to soak all the fish pieces) Let the water boil.
7. Add salt to taste Now add fish pieces Cover and cook over a medium heat,until fish is cooked.
8. Note: I suggested adding gambooge to boiling water to get the juice out of it easily You can adjust amounts of kashmiri chilly and normal chilly according to your spice levels Make atleast 2 hrs before the meal.
9. The step where you add water is important to get a thick gravy. Note that at least half a cup of water would be released from the fish.so measure accordingly
10. This recipe doesn't required to add coriander powder (if you add coriander powder even if the amount of water goes wrong you will get thick gravy, but the dish would not last longer). Fish curry always test best the next day!

Fish simmered in coconut milk is a favourite for any Keralite and one can make it easily at home. Marinate the fish to perfection and cook it for a subtly spiced and flavourful curry. Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu.

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