Fish Curry (Kerala Style)

Not to be confused with Meen Moilee. This fish curry is the spicier cousin. Its traditional, loaded with flavour, and absolutely delicious.

1 kg Fish
2 1/2 tbsp Chilli powder (I prefer Kashmiri Chilli)
1/2 tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tsp Mustard seeds
1 tsp Fenugreek seeds
10 Shallots
1 tbsp Ginger-Garlic paste
4 pieces Kokam (if you dont have kokam you can use tamarind)
2 springs of Curry leaves
Salt to taste
Oil
Water


Mix chilli, turmeric, coriander and cumin powder with some water to get a smooth paste. Heat oil in a pan and add mustard seeds. Once it crackles, add fenugreek seeds, curry leaves, shallots and ginger garlic paste. Note that these ingredients will cause the oil to splutter, hence keep a safe distance.

Cook the shallots till it starts browning. Reduce the flame and add the spice paste. Saute till the oil separates. Add a cup of water (add more if you like your curry thinner). Now add the kokam pieces and salt to taste.

Now add the fish pieces gently. Cover the pan and let it cook on a medium heat for 5 minutes. Uncover and simmer till the gravy has reduced and the fish is cooked.

Serve with steamed rice

Tip: Use an earthenware pot to cook this dish. Not only does it look rustic, it enhances the flavour.

Fish Fry (Kerala Style)

This delicious dish can be made with any fish of your choice. I use seer fish or 'surmai' as it is called in India, but any firm fleshed fish can be use. You can obviously grill instead of frying for a healthier option, but nothing beats the taste of fried fish for me.


1 whole fish cut into slices or steaks 
2 sprigs of Curry Leaves, one for masala one for the oil
2 tsp Chilli powder (I use kashmiri chilli powder)
1/2 tsp Turmeric powder
1/2 tsp Pepper powder
1/4 tsp Cumin powder
1 tsp Ginger paste
1 tsp Garlic paste
1 Tomato finely chopped
Oil for frying
Salt to taste
Water


Mix all ingredients (except the fish) together to form the masala or spice mix. Add a little water to from a paste. Marinate the fish generously in the masala for atleast half hour.


Heat oil in a pan and add curry leaves. Shallow fry the fish in the curry leaves infused oil. Fry the fish till cooked and crisp. Serve with some lime and onion.