This Kerala style fish recipe has it’s own rich look & taste, what comes from the spices & kokum. Something unique!
Kerala Fish Curry
- Fish – 500 g (medium size pieces, I used Pomfret)
- Onion- 1 (big size, roughly chopped)
- Mustard seeds- 1/4 tsp
- Fenugreek seeds- 1/4 tsp
- Curry leaves- 2 sprigs
- Shallots-sliced- 4 to 5 nos
- Ginger paste- 1 tbsp
- Garlic paste- 1 tbsp
- Kashmiri mirch powder- 1-2 tbsp
- Coriander powder- 1 tbsp
- Turmeric powder- 1/2 tsp + more
- Fish Tamarind(Kokum)- soaked in water 2- 3 pieces
- Slit green chilies- 5-6
- Water- 1 cup (more if required)
- Salt- to taste
- Oil- as required
Rub salt and a couple of teaspoons of turmeric powder on the freshly washed fish pieces. Heat oil in a kadai/deep frying pan & shallow fry the fish. Keep aside. In the remaining oil (4-5 tbsp oil should be there in the kadai, otherwise add some more oil), tamper with mustard seeds, fenugreek seeds & curry leaves. Add chopped onion, fry till light brown in color. Next to add ginger-garlic paste, coriander powder, kashmiri mirch powder, green chilies & salt. Mix & fry on medium heat till fragrant (1-2 minutes max). Take the bowl of soaked kokums & mash the kokumus using your fingers, now through a strainer pour the kokum water in the kadai. Mix briefly. Add water. Mix & give this a quick boil on high flame. Once boiled, lower the flame & add the fish pieces. Cover & cook on low flame till the raw smell of masala goes. Remove from heat.
Serve hot with steamed rice.