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
- Meen Mulakittathu | Red Fish Curry
- Goan Fish Curry
- Bengal Fish Curry
- Fish Molee | Kerala Fish Stew
- Fish Tikka Masala
- Malabar Fish Roast
Classic Spicy Fish Curry – Kerala Style
A traditional, lip smacking fish curry from Kerala. Enjoy this classic fish curry with rice.
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Servings
Ingredients
- 500 g fish cleaned and cut into small pieces
- ½ teaspoon ground turmeric
- 2 - 3 teaspoon Kashmiri chilli powder Add more or less depending on your taste
- ½ - ¾ teaspoon ground black pepper
- 2-3 shallots chopped
- 4-5 garlic cloves chopped
- 2 cm ginger chopped
- 2-3 green chillies sliced
- 1 teaspoon mustard seeds
- ½ teaspoon 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
Serving: 1g | Calories: 247kcal | Carbohydrates: 11g | Protein: 35g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 156mg | Fiber: 2g | Sugar: 4g
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Lyndsay says
Yum 🙂
kathysanouvong says
That looks good!
Micki says
Appreciate it for this post, I'm a big big fan of this web site.
sabitha says
thanks for sharing
beena.stephy says
Mouthwatering fish curry
Jeremy says
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.