Jun 9, 2012

Kerala Fish Curry (with Red Snapper)

Kerala Style Fish Curry (with Red Snapper)

A delicious fish curry. Best with rice, boiled tapioca, appam

Serves: 3 – 4


For the fish:

500 g red snapper, cut into medium size pieces

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean fish pieces. Drain out water completely. In a wide bowl, marinate fish pieces with turmeric powder and salt. Cover and keep aside for half an hour.

Other ingredients

For the paste (spice paste):

10 garlic cloves, chopped

10 shallots (chuvannulli / small onion), chopped

1 tablespoon red chilli powder

¼ teaspoon turmeric powder

2 teaspoon coriander powder

½ teaspoon uluva podi (fenugreek powder / methi powder)

2 tablespoon water

Transfer all the paste ingredients into a small mixer bowl and make a smooth paste. Sprinkle 1 – 2 tablespoon water when making paste. Keep aside.

Other ingredients

1 tablespoon oil

1 onion, finely sliced

1 teaspoon chopped ginger

10 curry leaves

Spice paste

4 kudampuli (soak kudampuli in ¼ cup (50 ml) warm water for half an hour. Add ¼ teaspoon salt)

Marinated fish pieces

½ teaspoon salt (or to taste)

75 ml – 100 ml water (less than ½ cup)


Heat oil in a pan or meen chatty (earthen pot) on a medium heat. Add sliced onion and fry till golden color. Add chopped ginger and curry leaves. Fry for 3 – 4 minutes until fragrant.

Add spice paste and stir well on a low heat for 3 – 4 minutes until well combined with onion – ginger – curry leaves.

Add soaked kudampuli, marinated fish pieces, 75 ml – 100 ml water (water level should not be above fish pieces) and salt to taste. Gently stir all the ingredients. Cover with a tight lid and cook on a medium heat for 5 – 8 minutes or until done / fish pieces well cooked / gravy thickens. Consume this curry after one hour. Then it will absorb all the flavours.

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