Kerala Fish Curry

kerala fish curry

Makes/serves 6 servings
Duration 30 min
Difficulty Moderate
Categories
  • Indian
  • Boil
Source

Web

Ingredients

  • 2 lbs. – cat fish, cut into 2-inch pieces lengthwise
  • 2 tsp – red chilli powder
  • 1/2 tsp – black pepper powder
  • 1/2 tsp – turmeric powder
  • 1/2 cup – shallot, chopped lengthwise
  • 1/4 cup – onion, chopped
  • 2 tsp – ginger, minced
  • 24 – garlic cloves (small), use less in no. if using larger cloves
  • 4 – green chillies, slit lengthwise
  • 2 tsp – vinegar/lemon juice
  • Salt to taste
  • Ingredients for seasoning (tadka):
  • 1 tsp – mustard seeds
  • 1 tbsp – shallot, chopped
  • 6 – garlic cloves (small), minced; use less in no. if using larger cloves
  • 4 – whole red chillies, chopped into small pieces
  • 5-6 – curry leaves
  • 2 tbsp – oil

Preparation

  • Wash the fish thoroughly and cut into 2-inch pieces, lengthwise.
  • In a deep skillet, add all the above ingredients with 2 cups of water, except the ones for seasoning.
  • Add fish to it and cook for 10-15 mins until the gravy comes to a thicker consistency.
  • For seasoning (tadka), heat 2 tbsp of oil in a non-stick skillet, add mustard seeds, when it starts to sputter, add garlic, shallot, chopped red chillies and curry leaves, fry well.
  • Now add the seasoning on top of the curry and cook for another 1-2 mins.
  • Serve hot with rice.
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