Kerala recipe · Serves 4 · About 40 minutes

Kerala fish curry (മീൻ കറി)

The everyday red fish curry of Kerala homes. Kashmiri chilli gives it the deep red colour, kudampuli (Malabar tamarind) gives it the sourness, and it tastes even better the next day.

Spices used: Kashmiri chilli powder · Turmeric powder · Coriander powder

Ingredients

• 500 g fish (seer, sardine or mackerel), cut into pieces
• 2 tbsp coconut oil, plus 1 tsp to finish
• ¼ tsp fenugreek seeds
• 10 shallots, sliced
• 1 tbsp ginger, finely chopped
• 6 garlic cloves, sliced
• 2 green chillies, slit
• 2 sprigs curry leaves
• 2 tsp Kashmiri chilli powder (add 1 tsp more for a deeper red)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 3 pieces kudampuli, soaked in ½ cup warm water (or 1 tbsp tamarind pulp)
• 1 to 1½ cups water
• Salt to taste

Method

1. Heat the coconut oil in a clay pot or heavy pan. Add the fenugreek seeds and let them turn light brown.
2. Add the shallots, ginger, garlic, green chillies and one sprig of curry leaves. Fry on medium heat until the shallots are soft.
3. Turn the heat to low. Add the Kashmiri chilli, turmeric and coriander with a splash of water and stir for a minute, so the powders cook without burning.
4. Add the kudampuli with its water, the rest of the water and salt. Bring to a boil and let it bubble for 5 minutes.
5. Slide in the fish. Do not stir; swirl the pot instead. Cover and simmer for 10 to 12 minutes, until the fish is cooked and the gravy has thickened.
6. Finish with 1 tsp coconut oil and the second sprig of curry leaves. Rest for at least an hour before serving; overnight is better.

More Kerala recipes: Kerala egg roast · Cabbage thoran · Pepper rasam · Kerala chicken roast · Kerala fish fry masala