Fish curry ( kerala style)

Kerala is known for its flavorful dishes , be it vegetarian or nonvegetarian. Almost all the dishes are cooked in coconut milk and a melange of authentic south indian spices. This dish is easy to make and completely outstanding. Mouth watering fish curry is prepared using sardine ( mathi ) but i have made it with Rohu fish which tastes equally good. Fatty fishes make the curry so yummy. Generally fishes are rich in omega-3 fatty acids and good for overall health . To make fish curry make sure that there is a perfect balance of salt and spices . This curry is best enjoyed with rice . I love it with brown matta rice. However , you can also pair it with dosa or idli! Fish curry tastes even better the next day. So don’t wait anymore. Try this delicious fish curry and enjoy it with your family.

⏲PREP TIME : 15 minutes

⏲COOK TIME: 15 minutes

🥗COURSE : lunch gravy

🥘CUISINE : Indian

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Rohu fish – 500 gm

Shallots – 100 gm

Coconut scrappings – 3 tbsp

Red Chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Country tomato – 1

Fenugreek seed powdered – 1/2 tsp

Coconut oil – 3 tbsp

Tamarind – 55 gm

METHOD :

Blend the below items in a mixer jar.

Blend finely using water .

Heat coconut oil in earthen pot , add the ground masala and stir well until raw smell goes.

Add tamarind extract , enough water and salt.

Allow it to boil.

Check for the taste and add chilli powder or salt or water if required.

Add in the washed fish pieces .

Simmer the flame , close the pot and allow it to cook for 5 minutes.

When it is cooked, add fenugreek powder and stop the flame.

Fish curry is ready to serve .

Garnish with coriander leaves and serve it with rice.

NOTE :

No sauting required for this curry.

You can add any fish of your choice but we generally get rohu or sardine for this curry which make the curry so delicious.

I haven’t added extra oil to curry .