Kerala Style fish curry can be made in many ways.Today I am sharing a traditional fish curry recipe without using coconut milk.I got this recipe from my Mom.This recipe has been handed down from generation to generation.Once you have come across this recipe,I bet you will not have to jump blogs and refer to any more cookbooks and notes.This recipe comes in as a result of the numerous requests from my blog readers, especially from my friends in Dubai.
Here is the recipe
- Fish-1/2 kg,cut into medium size pieces
- Garlic-5-7pods,sliced or crushed
- Chilly powder-2-3tbsp(Adjust as per your tolerance)
- Turmeric powder-a couple of pinches
- Kudampuli/Gamboge-2-3 pieces(adjust as per the strength of kudampuli)
- Mustard seeds-1/2tsp
- Fenugreek seeds-1/4tsp
- Curry leaves-2-3 sprigs
- Water- as required
- Salt to taste
- Coconut oil-1-2tbsp
- Clean the fish using salt,few drops of lemon juice and water.Drain it.
- Make a paste of chilly powder,turmeric powder in 2-3tbsp of water.keep aside.wash and soak kudampuli in 1/2cup water for 10 minutes.
- Heat oil in an earthen ware pot or clay pot or a pan.Splutter mustard seeds followed by fenugreek seeds.
- Add ginger and garlic and stir for few minutes.Add the chilly-turmeric paste and saute until the oil separates or the raw smell goes off.
- Now add 1/2 cup of water and soaked kudampuli along with the water.Bring it to a boil.Add curry leaves and then add the fish pieces.
- Swirl the earthen pot/pan in such a way that everything is mixed well so that the the fish is immersed in the gravy.
- Close the lid and boil it again.When it starts to boil,add salt,swirl the pan gently and let it simmer for few more minutes,in low heat.Add more water if necessary and avoid stirring as you may end up breaking the fish pieces.
- Cook till the fish is done and the gravy becomes thick.Before switching it off,sprinkle 1tbsp of coconut oil and add a sprig of curry leaves.
- Keep the fish curry partially covered for few minutes.
- Let it rest for minimum 1hour before serving.
- This curry tastes better the next day.
- In many of the houses in Kerala,this type of fish curry is prepared the previous night and kept overnight at room temperature,allowing it to set in all the flavours and spices,to serve for lunch.
- Please do not substitute kudampuli with tamarind as the taste will be completely different.
- Do not add onion and coriander powder in order to increase its shelf life.
- Please do not use wet spoon while serving the dish.
- Preparing this dish in a claypot(earthenware) gives a different flavour to this dish.
- Do not refrigerate this curry.Reheat it before you go to sleep.Leave it to cool.Next day morning,reheat the curry again.