Ingredients for Spicy Kerala Fish Curry Recipe

Fish - 250 gm
Tamarind(Puli) - A small ball in hot water
Onions(big) - 1 no
(sliced)
Tomato(big) - 1 no
(sliced)
Curry leaves - A small bunch
Red Chilly powder - 3 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Coconut oil - 2 tbsp
Ginger - 1/2″ piece
Garlic pods - 4 nos
Salt - As reqd
Mustard seeds - A Pinch
Fenugreek seeds(Uluva) - A pinch

Preparation Method of Spicy Kerala Fish Curry Recipe
1)Clean the fish, drain and keep aside.

2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.

3)Heat oil in a pan.

4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.

:- You could use a cup of small onions instead of big onions.

5)Add a tsp of vinegar if desired. ( optional)

6)Add tamarind extract and check the level of sourness.

7)When the water starts boiling, add the fish pieces and salt.

8)Add enough water to cover the pieces.

9)Cook on a gentle heat.

10)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.

:- Serve hot with rice.

Some tips to improve the taste of your fish curry…..

1)If you really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.

2)When you make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.

3)If you like the smell of coriander leaves in your curries, you can add some in this fish curry too.

4)Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.