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Main Ingredients | Fish, Shallots |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Kerala Fish Curry
- 900 grams Fish cut into darnes
- 15-20 Shallots
Method
- Finely chop ginger and garlic. Sprinkle salt on fish darnes.
Heat oil in a chatti. Add mustard seeds and when they splutter, add curry leaves.Crush the fenugreek seeds in a mortar pestle and add. Slice shallots and add. Sauté till shallots are lightly browned. - Mix turmeric powder and red chilli powder paste with 2-3 tbsps water. Add garlic and ginger to the chatti, mix well and sauté till the masala is well browned.
- Add kokum petals with the water they were soaked in. Mix and add chilli-turmeric mixture. Mix well and add fish, salt and 2-3 tbsps water. Mix and cook till the oil surfaces.Switch off heat and let it stand for 4-6 hours before serving. Heat again and serve hot with steamed rice.
Nutrition Info
Calories | 1350 |
Carbohydrates | 180.3 |
Protein | 11.1 |
Fat | 65.2 |
Other Fiber | Iron-19.4 |
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