Fish curry - From the fragrant and flavourful land of spices "Kerala"

Fish curry - From the fragrant and flavorful land of spices "Kerala"

Luke Coutinho (Khyati Kale - Head of business development)
Kerala fish curry as the name implies is a relish and wholesome dish native to Kerala, therefore all ingredients used are grown in abundance locally - Kokum, coconuts etc., There are many versions of fish curry , though this delicious dish and the skill to prepare this is inherited from our very own Grand-mothers and Mother in-law imparting the right flavour giving a treat and completeness to our taste buds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3
Calories 240 kcal

Equipment

  • Earthen pot
  • Stone Mortar and pestle

Ingredients
  

  • 6 Medium to small sized Mullet fish locally available in kerala
  • 1 medium sized coconut to make fresh coconut milk (500 ml)
  • 12 -14 sprigs of curry leaves
  • 8 pods of Garlic
  • 2-3 green chilies silt into two
  • 1 medium sized onion sliced length wise
  • 4-6 Kokum/garcinia indica kodumpalli-smoked flavoured from kerala
  • 2 tbsp Cold pressed coconut oil
  • 1/4 tsp mustard seeds
  • 3 tsp red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp black pepper powder
  • 2 tsp coriander powder
  • 1 tsp jeera powder
  • Coriander to garnish
  • Salt to taste

Instructions
 

How to make coconut milk?

  • Grate the coconut, add it to the mixer with 1 cup of water.
  • Blend it well
  • Using your hands squish the coconut paste this will give the thick coconut milk. (First batch),Set aside.
  • Like wise add in another cup of water to the remaining coconut making the second batch,Set aside
  • Now blend the remaining left over mixture again to make the last batch of coconut milk,Set aside .

Method to make the Fish curry

  • In a earthen pot add some coconut oil.
  • Now add the mustard seeds ,once they splutter add the onions .
  • Let it cook well, now add the garlic (hand pounded using the mortar and pestle).
  • Once the onions and garlic turn golden translucent leaving an aroma add the rest of the spices and salt, add in 1/2 cup water.
  • Stir it well in low flame as to avoid burning.
  • Gradually add 2 tbsp of water and cook it well for 10 minutes till oil begins to separate.
  • Now add the soaked kokum to the mixture amd let it boil well.
  • Now add in the third batch of coconut milk.
  • After a slight boil add the raw fish and cover it with a lid for 3 minutes
  • Add the green chillies,curry leaves and again goes in the second batch of coconut milk.
  • Stir well Don't let it boil.
  • Turn off the gas.
  • Now add the first thick batch of coconut milk.
  • Garnish with chopped coriander.
  • Serve it hot with rice ,dosa, appam as per choice.

Notes

  • Mullet Fish is one of the best source of protein that is easily digested and absorbed by the body
  • Mullet is rich in Vitamin A ,B1 an phosphorus, chlorine, zinc, fluorine, chromiumand calcium.
  • Mullet is rich in omega 3 fatty acids too .
  • Kokum/garcinia indica is rich in antioxidants and the kokum peel is rich in nutrients including anthocyanins.
  • Enjoy the delicious delicacy with family from our very Own Land of culture and traditions and cuisines - Kerala.
  • Related links for the products:
    Cookware :
    Earthern pot - https://amzn.to/2QcnSET
    Stone Mortar and Pestle - https://amzn.to/3tzXSko (to mash garlic & 3-4 curry leaves)

Nutrition

Calories: 240kcalCarbohydrates: 14gProtein: 11gFat: 6.5g
Keyword traditional
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