Kerala fish curry
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 servings
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Calories
285 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Kerala fish curry
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Kerala fish curry is a red tangy mildly spicy curry that uses kudampuli and shallots for the curry base. Fish like sardines, kingfish (seer fish), or any other fish can be used to make the curry. This spicy-tangy finger-licking fish curry pairs up perfectly with steamed rice and kappa (steamed and mashed cassava).
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Ingredients
- 500 grams fresh sea fish sardine, mathi, seer or any other fish
- 1 cup onion chopped
- 2 tomatoes pureed
- 1 ½ teaspoons Ginger-Garlic Paste
- ½ teaspoon turmeric powder
- 1 tablespoon red chili powder add more if you like more spicy
- 1 tablespoon coriander powder
- 1 teaspoon fennel powder
- 1 ½ teaspoons pepper powder
- 3 pieces kodumpuli
- 4 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 prig curry leaves
- salt to taste
Instructions
- Clean the fish well and cut it into pieces. Add salt and turmeric powder to the fish and let it sit for 15 minutes. Then wash the fish again well. Add 1 teaspoon of salt, 1 teaspoon of red chili powder, and ¼ teaspoon of turmeric powder. Rub it all over the fish, place them inside the fridge, and leave it to marinade for 30 minutes to 1 hour.
- Heat coconut oil in a clay pot. When oil turns hot add mustard seeds and wait till it crackles. Then add chopped shallots and sauté till onions turn pink.
- Add ginger-garlic paste and cook till the raw smell of the paste is gone.
- Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
- Mix all the spice powder with 1 tablespoon of water into a thick paste. Add this paste to the pan and cook for about 3 minutes.
- Add 1 cup water and bring it to a boil. Add salt to taste and continue to boil for another 3 minutes.
- Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
- Now add the marinated fish, reduce flame, cover, and continue to cook on low flame for about 7 to 10 minutes or until the fish is cooked well.
- Turn off the flame. Nadan meen Kari is ready to be served.
- With fish curry – it always tastes best the next day or after a few hours of cooking. The fish and the curry absorb all the spices and blend well. So I always prefer to serve it a few hours after cooking. I reheat it and serve it with hot steamed rice. Bliss!
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- This curry tastes better when cooked in a clay pot or manchatti.
- Like any other Indian fish curry recipe, this curry too tastes better the next day, or after a few hours of cooking, fish absorbs the flavors while resting. Best serve after 4-5 hours of cooking.
- I used seer kingfish for the curry, you can use any other meaty dish like sardines, tilapia, or salmon. You may also choose to use fish with bones or without bones.
- To make traditional Kerala fish curry use kodumpuli. In case you can't get kodumpuli, you may use tamarind extract.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
63mg
(21%)
Sodium
105mg
(4%)
Potassium
677mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1438IU
(29%)
Vitamin C
22mg
(24%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 105mg | 4% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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