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Kerala Fish Curry

Kerala Fish Curry is a traditional Malabari dish, with a very appealing taste and a slight tang that enhances its flavor. Also known as Nadan Meen Curry, this is a delicacy that is packed with proteins and multiple other vitamins. It is very easy to make for a fish recipe and manages to be extremely delicious as well.

Read on below for a quick step-by-step recipe on Kerala Fish Curry!

Ingredients List:

  • 650 grams of seer fish
  • 15 sliced shallots
  • 1 sliced onion
  • 9 sliced bird’s eye chilis
  • A small chopped piece of ginger
  • 9 pods of garlic chopped
  • Curry leaves
  • 2 chopped tomatoes
  • 30 grams of tamarind soaked in water
  • 3 tsp of red chili powder (laal mirch powder)
  • 1 tsp coriander powder
  • ½ a tsp turmeric powder (haldi)
  • ½ a tsp of fennel powder (sauf powder)
  • A ¼ th cup of coconut oil
  • 1 tsp of mustard
  • 1 tsp of fenugreek
  • Salt as required

Wonderchef Products Used:

A Wonderchef Granite Casserole was used in the making of this dish. It is best advised to use this casserole for the best results.

Recipe, Step-by-Step:

Step 1: Heat the Wonderchef Casserole on the stove. Pour coconut oil onto the casserole. Add mustard and fenugreek onto the casserole. Add curry leaves, sliced shallots, and sliced onions onto the casserole once the mustard starts popping. Use only half, and keep the rest for later in the recipe.

Step 2: Stir the dish until the onion turns light brown. Add garlic and ginger to the dish, and mix everything thoroughly. As above, only add half the garlic. 

Step 3: Once mixed well, add all the tomatoes to the dish. Mix the tomatoes well, and leave them to heat. Cover the casserole with a lid to let the dish cook until the tomatoes turn mushy.

Step 4: Turn the tamarind mixed with boiling water into a pulp. Make sure it is done with boiling water so the pulp is consistent.

Step 5: Add tamarind pulp to the casserole. Let it mix, and then let the dish cook for a small while. Put the curry into a grinder, and grind it into a paste.

Step 6: Repeat Steps 1 and 2. Add all the powders into the casserole, and mix the cooking dish with it. 

Step 7: Add the prepared paste to the dish. Mix everything together well. Add boiling water once done so.

Step 8: Cover with a lid, and let it boil for a few minutes.

Step 9: Add curry leaves, and carefully add fish pieces to the dish. Do not stir this dish, swirl the pot instead with a cloth to cover your hand. 

Step 10: Cover with a lid, and let it boil for 10 minutes on medium flame.

Step 11: Serve the fish curry with appropriate cutlery, and with either steamed rice or roti.

Look above for a quick and simple guide on making fish curry by Mrs. Nishi Mubeen Maimoona.

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