Pairs well with Kerala Style Fish Curry
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 20d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Kerala Style Fish Curry
(2.5)
218.4K views • 3mo ago
479
A traditional Kerala Alleppey-style fish curry made with fresh coconut milk and spices, served best with Kerala Matta red rice. This curry is creamy, coconutty, and mildly spiced, highlighting the flavors of South India.
00:25:00 total
Serves 3
medium
Main Various
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🧂
🍋
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🌶️
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Ingredients
- Kerala Matta Red rice - 1 ½ cups (soaked for 2 hours)
- Water - as required (for cooking rice and curry)
- Fresh coconut, scraped - approximately 750 gms total (200 gms for 1st batch coconut milk, remaining for 2nd batch and paste) (divided for coconut milk and paste)
- Coconut water - approximately 1 cup total (⅓ cup for paste, ½ cup for 2nd batch coconut milk, plus additional as needed) (for blending coconut milk and paste)
- Pomfret fish - 4-5 pieces (cleaned and marinated)
- Salt - watch the video to see (to taste)
- Lemon juice - 2 tsp (for marination)
- Shallots - 10-12 for paste, plus 2-4 for curry, plus 2-4 for tadka (peeled and sliced)
- Green chili - 2 total (less spicy, broken into half for paste, diagonally sliced for tadka)
- Ginger - 1 inch piece (peeled and sliced)
- Garlic cloves - 3 (peeled)
- Degi red chili powder - ½ tsp (for paste)
- Turmeric powder - 1 tsp (for paste)
- Coriander powder - ½ tsp (for paste)
- Coconut oil - 3 tbsp total (2 tbsp for curry, 1 tbsp for tadka) (for cooking curry and tadka)
- Small mustard seeds - ½ tsp (for tempering)
- Fenugreek seeds - ¼ tsp (for tempering)
- Curry leaves - 3-4 sprigs total (2 sprigs for curry, 1 sprig for finishing) (fresh)
- Brindle berry (Kodampuli) - 2 pieces (for sourness)
- Raw mango - ½ medium (peeled and sliced)
- Chilli oil - watch the video to see (for garnish)
Instructions
- Cook the Red Rice: In an earthen pot, add water as required and soaked Kerala Matta red rice. Mix well, cover with a lid, and cook for 15-20 minutes until rice is cooked. Strain and keep aside.
- Prepare 1st Batch of Coconut Milk: In a bowl, add 200 gms freshly scraped coconut and 1 ½ cups coconut water. Blend on high speed until smooth. Strain through muslin cloth or fine sieve and keep aside.
- Prepare 2nd Batch of Coconut Milk: In a bowl, add remaining coconut paste and ½ cup coconut water. Blend on high speed until smooth. Strain and keep aside.
- Marinate the Fish: Place pomfret fish in a tray, add salt and 2 tsp lemon juice. Mix well and keep aside to marinate.
- Make the Coconut Paste: In a bowl, combine 550 gms fresh coconut, 10-12 peeled shallots, 1 broken green chili, 1 inch sliced ginger, 3 garlic cloves, ½ tsp degi red chili powder, 1 tsp turmeric powder, ½ tsp coriander powder, salt to taste, and ⅓ cup coconut water. Blend into a smooth paste and keep aside.
- Prepare the Fish Curry: Heat 2 tbsp coconut oil in an earthen pot. Add ½ tsp mustard seeds, ¼ tsp fenugreek seeds, 2-4 sliced shallots, and 2 sprigs curry leaves. Sauté for a minute. Add the prepared coconut paste and cook for 8-10 minutes until cooked well. Add 2nd batch coconut milk, 2 brindle berries, remaining rice water, and simmer for 5-6 minutes. Add water as needed, sliced raw mango, marinated fish, salt to taste, 1 sprig curry leaves, and 1st batch coconut milk. Cook on low flame until fish is done. Finish with prepared tadka and salt to taste. Mix well.
- Prepare the Tadka: In a pan, heat 1 tbsp coconut oil. Add 2-4 sliced shallots and 1 diagonally sliced green chili. Sauté for 2-3 minutes until translucent. Keep aside.
- Garnish and Serve: Transfer fish curry to a serving dish. Garnish with coriander sprig and drizzle chili oil. Serve hot with the prepared Kerala Matta red rice.
