Fish Curry Recipe | How To Make Fish Curry | Indian Fish Curry Recipe

Fish Curry Recipe | How To Make Fish Curry | Coconut Fish Curry Recipe

Fish recipes always have a high demand and is a favorite for many of us. I am going to share you all with a recipe of delicious Fish Curry without using roasted coconut, but with the same taste of Kerala roasted coconut Fish Curry. This spicy Fish Curry makes a really delicious lunch or light supper dish.

One day my friend asked me, how did you get all these recipes, I told her nowadays you can get all these recipes in your fingertip online, but you have to experiment with those in your kitchen to make sure it tastes nice. Sometimes it may fail. You need to try it until you taste it with a smile of satisfaction. Then you need to think about what innovations can be made to make it different from others. The first and important point is that you should be convinced yourself and confident before serving a dish to someone. cooking is also an art and you all are artists performing in your own kitchen. You should always be patient and have that passion to cook with each recipe that you try. I will always try to do some different ways to improve the taste of all my recipes. Here I am sharing a recipe of very tasty fish curry which you can make without roasting the coconut, but gives you taste like Kerala traditional fish curry. In my native people are very much interested in fish recipes and my mother and grandmother are also experts in making fish recipes and they have it in everyday menu. When we meet a new person, a non-Keralite and if the discussion is about food, most probably the next question will be about Kerala fish curry for sure. Because Kerala fish curry is much famous for its taste and is a true fact that nothing can beat the taste of Kerala fish curry. So let’s cook.

Ingredients For Fish Curry

Fish - 600 g
Small onions - 8 nos
Garlic and Ginger - 1 tablespoon, thinly sliced or chopped
Curry leaves
Green chili - 2 nos
Coriander powder - 1/2 tbsp
Chilli Powder - 2 tbsp
Turmeric powder - 1/4 tbsp
Grated coconut - a cup
Fenugreek powder - 1/2 tbsp
Kudam Puli- 4 nos [Soak in water for 10 minutes]
Salt – to taste
Oil - enough
Mustard - 1/2 tbsp
Dry red chili - 4 nos

Preparation For Fish Curry

Clean the fish and cut it into pieces and set aside. Heat a clay pot/pan with enough coconut oil and add mustard seeds when it is hot. Add dry red chili followed by onion, garlic, ginger, green chilies, and curry leaves. Saute until they turn golden. Adding some salt to the mix will help to get the onion to saute well. Now we can start adding turmeric powder, chili powder, and coriander powder and saute for a minute until the raw smell disappears. Add enough water, salt, and kudam puli pieces and boil it. Check for salt and add fish pieces, mix it well and bring to boil. By this time, grind the grated coconut into a fine paste by adding minimal water required to get the paste. Pour this paste to boiling curry and mix well. Cover the clay pot with a lid and keep the stove in medium flame. Once the fish pieces are cooked and gravy is thickened, add Fenugreek powder and coconut oil. Wait for a minute and switch off the flame. Serve hot with Rice /Kappa.