Grandma’s Special Kerala Fish Curry

Filed under Fish, Non-Vegetarian
4, 6 reviews

Happy Onam and Bakrid wishes in advance..

Recipe Details  
4, 6 reviews

Posted by
Posted on 9, Feb 2017
Serving 8-10 people
Ready in 60-70 minutes
Post Views 2.1 K views
Post Rating 4.00 out of 5 , from 6 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Fish - 750-800 Gms, cut into medium pieces
  • Red pearl onions - 10-12 Nos, chopped
  • Green chillies - 3-4 Nos, slit
  • Garlic - 8 medium sized cloves, chopped
  • Ginger - 1 inch piece, chopped
  • Curry leaves - 2 sprig
  • Coconut oil - 1 Tablespoon + 1 Teaspoon
  • Mustard seeds - ½ Teaspoon
  • Gambooge, kudampuli - 3-4 medium pieces
  • Water as required
  • Salt to taste

To roast & grind:

  • Grated Coconut - 2 Heaped Tablespoon
  • Dried Kashmiri Chillies - 10-12 Nos
  • Coriander seeds - 2 Teaspoon
  • Fenugreek seeds - ½ Teaspoon
  • Black Pepper corns - 10-15 Nos
  • Turmeric powder - ½ Teaspoon

Initial Preparation:

  1. Clean and wash the fish pieces. Drain the water and set aside.
  2. Heat a pan on medium heat, add in the grated coconut and fry until golden brown in color on medium heat. Transfer to a bowl.
  3. Add the dried kashmiri red chillies, coriander seeds, pepper corns, fenugreek seeds in the same pan and fry for 2-3 minutes on low heat.
  4. Grind together the roasted ingredients, turmeric powder along with little water and make a fine paste. Set aside.

Curry Preparation:

  1. Heat 1 tablespoon of coconut oil in a pan. Splutter mustard seeds.
  2. Add in the chopped onions, ginger, garlic, green chillies, 1 sprig of curry leaves and saute until the onions become light brown in color.
  3. Add in the prepared ground masala and saute for about 2 minutes on low heat.
  4. Add enough water to cook the fish pieces, gambooge, salt and mix well. Let it boil.
  5. Once the curry starts boiling, add in the fish pieces. Mix well, cover and cook until the fish pieces are cooked well on low-medium heat.
  6. Once the fish is cooked and the gravy is slightly thick, pour 1 teaspoon of coconut oil in the curry and add in the remaining curry leaves.
  7. Remove from heat, and cover the pan. Serve after 3-4 hrs or on the next day :)
4, 6 reviews

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