Kerala, the slender coastal state of India, is renowned for its diverse and flavorful cuisine, with seafood taking center stage. One of the most beloved preparations is the Kerala Fish Curry, a harmonious blend of aromatic spices, tangy Malabar tamarind, and succulent fish, resulting in a dish that tantalizes the senses.

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Kerala fish curry Ingredients:

Fish (Sea fish or freshwater fish): 5-6 pieces (preferably firm fish like mackerel, sardines, or pearl spot)
Kodampuli (Malabar tamarind): 50 gm

Chopped Ginger: 1 Tablespoon
Garlic: 1 Tablespoon
Kadi Patta (Curry Leaves): 5-10 leaves

Green Chili, Chopped: 1 Tablespoon
Mustard Seeds: 1/2 Tablespoon
Oil: 2 Tablespoons (coconut oil or vegetable oil)

Turmeric Powder: 1/2 Tablespoon
Red Chili Powder: 1.5 Tablespoons
Salt to taste

Kerala fish curry Instructions:

Start by cleaning and preparing the fish. Pat it dry and set it aside.
In a kadhai or deep pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds. As they begin to splutter, quickly add the curry leaves. The aromatic leaves will crackle and release their fragrance.
Next, add the chopped ginger, garlic, and green chilies. Saute for a minute or two, allowing the flavors to release and infuse the oil.

Sprinkle in the turmeric powder and red chili powder, stirring constantly to prevent burning. The deep red hue of the spices will instantly transform the mixture, creating a vibrant base for the curry.
Pour in about half a cup of water and let the masala (spice mixture) cook for a few minutes until the raw aroma dissipates, and the oil separates from the masala.
Now comes the star ingredient – the Kodampuli or Malabar tamarind. Add the tamarind to the pan and mix well, allowing it to release its tangy essence into the masala.

Pour in another cup of water and bring the mixture to a gentle boil. Once it reaches a rolling boil, carefully slide in the fish pieces, making sure they are submerged in the flavorful gravy.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the fish simmer for about 15 minutes. The gentle heat will allow the fish to cook through while absorbing the flavors of the curry.
After 15 minutes, remove the lid and check if the fish is cooked through. The flesh should be opaque and flake easily when poked with a fork.

Turn off the heat and let the curry rest for about an hour. This resting period is crucial, as it allows the flavors to meld and the fish to fully soak in the tangy, spicy gravy.

While the curry rests, prepare a pot of steamed rice or Kerala’s famous parboiled red rice. The aromatic basmati rice or the nutty red rice complement the curry perfectly, soaking up the flavorful gravy with each bite.

After an hour, gently give the curry a stir, being careful not to break the fish pieces. The gravy should have thickened slightly, and the flavors should have intensified.

To serve, ladle the curry into bowls, ensuring each portion gets a generous amount of fish and gravy. Garnish with a few curry leaves and a drizzle of coconut oil for an extra touch of authenticity.

This Kerala Fish Curry is best enjoyed piping hot, with the rice on the side. Take a bite, and let the tangy, spicy, and aromatic flavors explode on your palate, transporting you to the sun-kissed shores of Kerala. Savor the delicate texture of the fish, perfectly cooked and infused with the rich gravy.

Whether you’re a seafood lover or simply appreciate the depth of flavors in Indian cuisine, this Kerala Fish Curry is sure to leave a lasting impression. Prepare to embark on a culinary journey that celebrates the vibrant flavors of Kerala’s coastal heritage.