KERALA STYLE RED FISH CURRY
• ½ kg Fish ( Any fleshy fish)
• 3 tbsp Oil ( Kerala style is with coconut oil)
• 1 Medium sized onion chopped finely
• 2 green chillies
• 2tbsp ginger garlic paste
• Kokkam- 3 or 4 shredded
• Kashmiri Chilly Powder 3tsp ( Adjust according to your spice level)
• Turmeric Powder: 1/4 tsp
• Coriander powder ¼ tsp
• Mustard seeds ½ tsp
• Fenugreek powder/ Methi : 1/4 tsp
• Pepper powder: 1/2 tsp
• Water: ( As required)
• Curry leaves: 2 sprigs
• Lime juice- 1 lime
• Salt: As per taste
METHOD:
Wash the fish thoroughly. Clean the fish with salt, to remove the raw fish smell.
Marinate the clean fish pieces in chili powder turmeric powder salt and lime juice for ½ hour
Soak the kokkam in little water and set aside.
Make a paste of kashmiri chilli powder, turmeric powder, fenugreek powder and coriander powder. Add little water and set aside.
In an earthen pot heat coconut oil (You can use a pan as well. But for that authentic taste usage of earthen pot and coconut oil)
Add ¼ tsp of fenugreek seeds and ½ tsp of mustard seeds. One’s they splutter add chopped onions, after the raw smell of the onions fades, add green chillies and curry leaves, then add ginger garlic paste and sauté for a minute on medium flame, Now add the paste made of chilli, turmeric, fenugreek and coriander powder. Saute it for a while, ensure you don’t burn it. One’s the oil surfaces; add two cups of hot water, salt and kokam along with its water, co. Bring it to a boil. Now add the marinade fish, ensure that the fish pieces are well covered in the gravy. Now swirl the pot, and mix the contents. Remember to swirl the pot every 7-8 minutes. It takes about 20 minutes for the fish to cook. Taste the gravy, if it is very sour remove one or two kokkam from the gravy and if it’s not sour enough add kokkam. Put off the flame. Add a bit of coconut oil and garnish with curry leaves.
Adjust the consistency of the gravy as per your choice.
Note : Make sure you don’t use a ladle to move the fish while cooking as it tends to break.
The fish curry tastes better the next day, as the fish gets soaked in the spicy gravy.
• ½ kg Fish ( Any fleshy fish)
• 3 tbsp Oil ( Kerala style is with coconut oil)
• 1 Medium sized onion chopped finely
• 2 green chillies
• 2tbsp ginger garlic paste
• Kokkam- 3 or 4 shredded
• Kashmiri Chilly Powder 3tsp ( Adjust according to your spice level)
• Turmeric Powder: 1/4 tsp
• Coriander powder ¼ tsp
• Mustard seeds ½ tsp
• Fenugreek powder/ Methi : 1/4 tsp
• Pepper powder: 1/2 tsp
• Water: ( As required)
• Curry leaves: 2 sprigs
• Lime juice- 1 lime
• Salt: As per taste
METHOD:
Wash the fish thoroughly. Clean the fish with salt, to remove the raw fish smell.
Marinate the clean fish pieces in chili powder turmeric powder salt and lime juice for ½ hour
Soak the kokkam in little water and set aside.
Make a paste of kashmiri chilli powder, turmeric powder, fenugreek powder and coriander powder. Add little water and set aside.
In an earthen pot heat coconut oil (You can use a pan as well. But for that authentic taste usage of earthen pot and coconut oil)
Add ¼ tsp of fenugreek seeds and ½ tsp of mustard seeds. One’s they splutter add chopped onions, after the raw smell of the onions fades, add green chillies and curry leaves, then add ginger garlic paste and sauté for a minute on medium flame, Now add the paste made of chilli, turmeric, fenugreek and coriander powder. Saute it for a while, ensure you don’t burn it. One’s the oil surfaces; add two cups of hot water, salt and kokam along with its water, co. Bring it to a boil. Now add the marinade fish, ensure that the fish pieces are well covered in the gravy. Now swirl the pot, and mix the contents. Remember to swirl the pot every 7-8 minutes. It takes about 20 minutes for the fish to cook. Taste the gravy, if it is very sour remove one or two kokkam from the gravy and if it’s not sour enough add kokkam. Put off the flame. Add a bit of coconut oil and garnish with curry leaves.
Adjust the consistency of the gravy as per your choice.
Note : Make sure you don’t use a ladle to move the fish while cooking as it tends to break.
The fish curry tastes better the next day, as the fish gets soaked in the spicy gravy.
