Monday, July 15, 2024

Kerala fish curry

Chef Kishore Rangan Darpan, 19 May, 2023
  • Kerala fish curry


Vegetable oil – ½  cup

Coconut oil – 1 cup 

Mustard seeds – 30gms

Cumin seeds – 20 gms

Dry red chili – 8 to 10 whole

Hing powder – as needed

Curry leaves – as needed

Onion diced – 3 cups

Ginger and garlic paste – 1cup

Tomato puree – 6 cups

Turmeric powder – 80gms

Chili powder – 80gms

Coriander powder – 80gms

Salt – as needed 

Fish – as per need

Coconut milk – 8cups

Cilantro chopped – 1cup


Heat vegetable oil and half the coconut oil and add mustard seed and cumin seed until the seeds crackle.

Add dry red chili, curry leaves and splash hing on it.

Add onion and sauté until the raw flavour is not present.

Add g&g paste, tomato puree, and all the spices and cook well for 10-20mintues.

The sauce can be chunky or smooth (as needed). Add the fish and pour coconut milk and simmer until fish is cooked.

Turn off the heat and add rest of the coconut oil and garnish with chopped cilantro


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