Kerala Red Fish Curry | How to make Kerala Red Fish Curry

By Soumya Sreeraj  |  8th Dec 2016  |  
5.0 from 1 review Rate It!
  • Kerala Red Fish Curry, How to make Kerala Red Fish Curry
Kerala Red Fish Curryby Soumya Sreeraj
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

63

1





About Kerala Red Fish Curry Recipe

Kerala red fish curry is a tasty dish which goes well with rice or tapioca. It is prepared without adding coconut and is moderately spicy.

Kerala Red Fish Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kerala Red Fish Curry is just mouth-watering. This amazing recipe is provided by Soumya Sreeraj. Be it kids or adults, no one can resist this delicious dish. How to make Kerala Red Fish Curry is a question which arises in people's mind quite often. So, this simple step by step Kerala Red Fish Curry recipe by Soumya Sreeraj. Kerala Red Fish Curry can even be tried by beginners. A few secret ingredients in Kerala Red Fish Curry just makes it the way it is served in restaurants. Kerala Red Fish Curry can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kerala Red Fish Curry.

Kerala Red Fish Curry

Ingredients to make Kerala Red Fish Curry

  • Fish (cleaned and cut into medium size pieces) 1/2 KG
  • ginger (chopped finely) 2 tbsp
  • garlic (chopped finely 2 tbsp
  • shallots(sliced) 5
  • mustard seeds 1/2 tsp
  • fenugreek seeds 1/2 tsp
  • curry leaves 3 sprigs
  • Dry red chilli 1
  • chilli powder 3 tbsp
  • coriander powder 3 tsp
  • turmeric powder 1/2 tsp
  • coconut oil 3tbsp
  • Kudam Puli 3 pieces
  • water 2 cup
  • salt to taste

How to make Kerala Red Fish Curry

  1. Mix chilli powder, coriander powder and turmeric powder in a bowl and keep aside.
  2. Soak kudam puli in water.
  3. Heat oil in a non stick pan over medium heat. Splutter mustard seeds, fenugreek seeds and dry red chilly.
  4. Add chopped ginger,garlic and sliced shallots. Saute until golden brown. Now add few curry leaves.
  5. Lower the flame and add the spice powders previously mixed. Saute until the mixture turns dark brown taking care not to burn it.
  6. Pour 2 cup water and kudam puli pieces. Bring it to a boil.
  7. Transfer this to a clay pot . Add salt, fish pieces and the remaining curry leaves. Again bring it to a boil.
  8. Now simmer the flame, swirl the pot once and cover the pot with a lid. I usually partially cover with the lid.
  9. Let the fish get cooked in pot. After every 5-6 minutes swirl the pot to mix everything well. You can check the sourness of the curry. I usually remove 1 kudam puli at this stage.
  10. You need at least 20 minutes for the fish to get cooked. If you need a thicker gravy cook for few more minutes.
  11. Switch of the flame and keep the pot covered. It will take few hours to settle the flavours and tastes best if served the next day.

My Tip:

You can make the fish curry in the clay pot from the beginning. Medium-low flame is advisable. You can use any fish of your choice for making fish curry. Use kashmiri red chilli powder for the bright red colour and it is less spicy as compared to normal chilli powder. If you want to keep the curry for 2-3 days avoid using coriander powder and shallots in the recipe.

Reviews for Kerala Red Fish Curry (1)

Janice Serrao5 months ago

spicy but awesome
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