Name: Classic Spicy Fish Curry – Kerala Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Kerala
Ingredients: •500g fish, cleaned and cut into small pieces; •½ tsp ground turmeric; •2-3 tsp Kashmiri chilli powder (Add more or less depending on your taste); •½ - ¾ tsp ground black pepper; •2-3 shallots, chopped; •4-5 garlic cloves, chopped; •2cm ginger, chopped; •2-3 green chillies, sliced; •1 tsp mustard seeds; •½ tsp fenugreek seeds; •2-3 coccum pieces; •1 sprig of curry leaves; •Coconut oil; •Water; •Salt to taste

In every cuisine, there are recipes that are hand down generations after generations – the kind that we cannot live without. Some of them undergo serious transformations overtime, while some others remain the same, never losing their classic touch.

This classic fish curry is at the heart of Kerala’s cuisine, and you may not find a single person who doesn’t drool at the very sight of it.

It appears on our dinner menu every week, and that explains how much we love it.

Wait! Just one warning before you try this curry. It is super spicy – so grab a jug of water.

More Fish Curry Recipes

Yield: 4

Classic Spicy Fish Curry – Kerala Style

A traditional, lip smacking fish curry from Kerala. Enjoy this classic fish curry with rice.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

•500g fish, cleaned and cut into small pieces
•½ tsp ground turmeric
•2-3 tsp Kashmiri chilli powder (Add more or less depending on your taste)
•½ - ¾ tsp ground black pepper
•2-3 shallots, chopped
•4-5 garlic cloves, chopped
•2cm ginger, chopped
•2-3 green chillies, sliced
•1 tsp mustard seeds
•½ tsp fenugreek seeds
•2-3 coccum pieces
•1 sprig of curry leaves
•Coconut oil
•Water
•Salt to taste

Instructions

Soak coccum pieces in ½ cup hot water for 5-10 minutes. Set aside.
Place ground turmeric, ground black pepper, and Kashmiri chilly powder in a small bowl. Add enough water, and mix well to make a smooth paste.
Meanwhile, heat oil in a clay pot (traditional vessel used for cooking fish). Splutter mustard and fenugreek seeds. Add in shallots and fry until golden brown. Then throw in ginger and garlic. Fry for a few seconds.
Now add in the chilly paste and fry, stirring, for a few more minutes. When oil appears on the surface, add in coccum along with the water. Place the fish pieces one by one in the chilly mixture. Add more water just to cover the fish pieces.
Now throw in the curry leaves, and add enough salt. Cover the pot with a lid, and bring it to a boil. Then, lower the flame, and let the curry simmer for 10-15 minutes, or until the fish pieces are well cooked.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 247Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 73mgSodium 156mgCarbohydrates 11gFiber 2gSugar 4gProtein 35g

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Comments

Lyndsay says

May 23, 2014 at 12:57 pm

Yum 🙂

kathysanouvong says

May 23, 2014 at 2:18 pm

That looks good!

Micki says

May 24, 2014 at 8:24 pm

Appreciate it for this post, I’m a big big fan of this web site.

sabitha says

June 16, 2014 at 11:26 pm

thanks for sharing

beena.stephy says

September 29, 2015 at 4:04 pm

Mouthwatering fish curry

Jeremy says

April 22, 2016 at 2:34 pm

Would just like to say what a wonderful dish, cooked this last night for my family. My young boys who two of them don’t really like fish loved it, the misses said the best fish curry she has ever had. Big thank you.