There are hundreds of variations for Kerala fish curry, but this is the dish which is made more frequently in my family, using Kokum. Kodum puli or Kokum is a type of tamarind which is used in kerala fish curries. Traditional Kerala curries are made in mann chatty / earthen pot, I made this that way so that the authentic flavor will enhance.
When my Mil prepares this curry we refer it as “idivettu” meen curryJ, which means thunderous fish curry and it looks red hot, but it is not as spicy since we use kashmiri chilli powder. Almost every NVG loving malayali would like this simple fish curry recipe.
- Fish- ½ kg
- Shallots(sliced)- 10-11nos
- Ginger(minced)- 2tbsp
- Garlic(minced)- 2tbsp
- Green chillies- 3nos
- Curry leaves- few
- Red chilli powder- 2tbsp
- Coriander powder- 1tbsp
- Turmeric powder- ½ tsp
- Fenugreek powder- ¼ tsp
- Kudam puli / kokum- 2nos
- Oil 2tbsp
- Mustard seeds- 1tsp
- Fenugreek seeds-1/2tsp
- Wash the fish neatly and drain it.
- Pour oil in an earthen ware and when it is hot add mustard seeds and fenugreek seeds. When they splutter, add sliced onions, ginger, garlic, green chillies and curry leaves. Stir well.
- Add the kudam puli and mix well. Now add red chilli powder, coriander powder, turmeric powder and fenugreek powder and mix well.
- When the raw smell of the powders is gone, add little water. When the water gets to the boiling point, add the fish pieces and let it cook in simmer till the fish is well cooked.
- Make sure you do not stir in between as this can mash the fish pieces. Just rotate the earthen ware to ensure that the fish and masala are mixed well. When the gravy becomes thick remove from flame.
- Serve this with hot rice.
I am sending this dish to Kerala Kitchen, a monthly event hosted by Magpie.