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Kerala Fried Fish Curry

The unique edge of this Kerala fried fish curry preparation is the fact that the fish is fried before adding to the curry.  Customarily, fish curries use raw fish dropped into boiling curry paste but frying the fish adds a self-assured zest. 
Ideally, a combination of two types of chilli powders – Kashmiri & Bedki – will add the right colour as well as spicy edge to this fried fish curry.  Also, using two types of oils – sunflower and coconut - will give it a right balance to suit the palate of a South Indian and a Mumbaikar alike. 
Print Recipe
Course Main Course, Mains
Cuisine Indian, Kerala, South Indian
Servings 6 persons

Equipment

  • Mixer-grinder

Ingredients
  

Kerala Fried Fish Curry | Ingredients for Marination

  • ½ kg Fish (sliced) (Kingfish / Carp/ Black Pomfret / Meen)
  • ¾ tsp Haldi powder
  • ½ tsp Red chilli powder (Kashmiri)
  • ½ tsp Red chilli powder (Bedki)
  • 1 tsp Ginger-garlic paste
  • 1 Juice of lime (large)
  • Salt (to taste)

Kerala Fish Fried Curry | Ingredients for ground masala

  • ¾ tbsp Whole jeera
  • 1 tbsp Whole dhania
  • 5 Dry, red chillies (Kashmiri - preferred for its red colour)
  • 1 inch Ginger (cleaned and chopped)
  • 8-10 Garlic cloves
  • ½ cup Fresh coconut (grated)

Kerala Fried Fish Curry | Ingredients for Cooking the Curry

  • 2 springs Curry patta
  • ¾ tsp Garam masala powder
  • Pulp of tamarind (equivalent to the size of one and a half lemon)
  • ¼ cup Coconut milk
  • 1-2 tbsp Refined oil (preferably Sunflower or similar)
  • 3-4 tbsp Refined oil (preferably coconut)
  • Salt (to taste)

Instructions
 

Kerala Fried Fish Curry | 1st Stage of Preparation

  • Clean and slice the fish. Marinate the fish with the ingredients listed under “marination”- for 15 minutes (or longer if there’s time). .

Kerala Fried Fish Curry | 2nd Stage of Preparation

  • Roast the jeera, dhania and red chillies on a tava and set aside till cool.paste.

Kerala Fried Fish Curry | 3rd Stage of Preparation

  • Heat 3 tbsp of coconut oil in a pan and add the curry patta and sizzle for a couple of seconds.
  • Don’t allow the leaves to stay in the pan for more than a couple of seconds, adding the ground masala paste soon after.  Saute for about 6-7 minutes, reducing the heat after a couple of minutes.
  • Add the garam masala powder when the masala is well-fried, together with a few spoons of water to give it a strirring consistency for a couple of minutes.
  • Add the pulp of tamarind and a third of a cup of water and boil on medium heat for a couple of minutes.  Use water as per the gravy thickness of your choice.
  • Add the fried fish gently, give it a slight stir using a spatula (a silicon one preferably as it’s easy to manoeuvre in the curry without a threat of the fish breaking). Of course, fried fish is firmer than raw fish, with a lower likelihood of breaking.
  • Let simmer with a closed lid for about 8-10 minutes.
  • Towards the end, open the lid and add the coconut milk for a silky finish and let simmer for another few minutes.