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Yummy kerala fish curry

Updated on July 7, 2015

Spicy Fish Curry

5 stars from 1 rating of Spicy fish curry

Spicy Fish Curry

This fish curry is a special dish of  Kerala. Adding kokumstar enhances the taste.
This fish curry is a special dish of Kerala. Adding kokumstar enhances the taste. | Source

About Fish.

Fish curry can be prepared in different ways.Fish contains a lot of minerals including Calcium and Phosphorous.A verity of dishes can be made using Fish .We can preserve fish by Pickling , and by drying under the sun.Fish prepared with some masalas,Salt and tamarind gives it a wonderful taste which is unexpressable. .Fish curry can be prepared using coconut also.

Using dried fish a lot of dishes can be made. Fish chutney can be made by combining masalas ginger and some coconut powder.Fish pickle is another product from fish. If we took some effort we can make different dishes using Fishes.Fishes named Mackerel, Pom fret,Seer fish are very tasty fishes.Here is a tasty dish for Non- vegetarians which is my favorite fish dish.Please try and enjoy.

Ingredients for fish curry

  • Seer fish or Mackerel fish, -500gm- (cut into 2 inch pieces)
  • Chilly powder, - 4 - Teaspoons
  • Turmeric powder, -1/2 tsp
  • Fenugreek powder, -1/4 - tsp
  • -coriander powder, -1 - tsp
  • kukumstar, -2 - pieces
  • ginger, -2 inch piece (chopped)
  • garlic, -8 pieces (chopped)
  • salt, -1 - tsp
  • coconut oil, -3 - tsp
  • curry leaves, -2 - springs
Fresh fish adds the taste of the dish
Fresh fish adds the taste of the dish | Source

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: serves eight people

Method of preparation.

  • Clean the fish and cut it into 2inch square pieces
  • Pour 2 tablespoon oil in a thick bottomed pan and saute Chilly powder,corriander powder, turmeric powder and fenuGreek powder till a nice aroma comes.
  • Clean the Kukum star(Kudam Puli) and add this to the fish along with the sauted powder.
  • Add the chopped ginger and garlic and 2cups of water and enough salt
  • Cook in a slow flame until the gravy is thick.
  • Do not stir, if necessary you can lift the frying pan by its` handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
  • Stop cooking when the fish pieces are cooked sufficiently
  • Add curry leaves and coconut oil.

About the cooking vessel

I used the vessal called 'Chatty 'made from mud for this preparation for preparing in traditional way. Any thick bottomed pan can be used instead of this mud vessel.

Easy method

Five tsp of eastern fish masala powder can be added Instead of adding coriander powder,chilly powder and turmeric powder separately,

Tips

  1. .Allow the preparation to remain for one day.The taste will be really good because the fish pieces absorb the chilly powder,tamarind and salt in the right way.
  2. Kukum star(Kudampuli) is a kind of tamarind .If it is not available pulp from a lemon size tamarind can be used instead of kukumstar. ( Tamarind pulp can be easily extracted by soaking it in little hot water and squeezing after 10 minutes)
  3. Adding one tsp coconut oil along with curry leaves enhances the taste and smell.

Which fish do you enjoy having?

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    • devisree profile image
      Author

      devisree 4 years ago from India

      Thanks so much for taking the time to read and try the fish curry and comment.

    • spicenlove profile image

      spicenlove 4 years ago

      I tried this recipe before...Making fish curry without using fish powder. It taste great! thank you for sharing the recipe. Voted up!

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