Servings
Font
Back
0.0 from 0 votes

Kerala fish curry

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).

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 285 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add ginger-garlic paste and cook till the raw smell of the paste is gone.
  4. Add tomato puree and cook until the puree turns thick and oil separates from the sides of the pan.
  5. 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.
  6. Add 1 cup water and bring it to a boil. Add salt to taste and continue to boil for another 3 minutes.
  7. Now add kodumpuli and boil for another 10 to 15 minutes until the curry turns a little thick.
  8. 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.
  9. Turn off the flame. Nadan meen Kari is ready to be served.
  10. 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

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

% 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.