Lunch
Traditional Kerala Fish Curry with Biju's Greenleaf Fish Masala
Prep
15 min
Cook
30 min
Serves
4
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Ingredients 13 items
Fish (seer fish, king fish, pomfret, or sardines)
Biju's Greenleaf Fish Masala
2 tbsp
Turmeric powder
1 tbsp
Shallots, sliced
6
Green chilies, slit
5
Ginger, crushed
1 Inch
Garlic cloves, crushed
6
Medium tomatoes, chopped
2
Pieces kudampuli (Malabar tamarind), soaked
3
Cups water
2
Coconut oil
2 tbsp
Sprig curry leaves
1
Salt to taste
Instructions
- 1
Clean the fish thoroughly and set aside.
- 2
Heat coconut oil in a clay pot (manchatti). Add shallots, ginger, garlic, green chilies, and curry leaves. Sauté until fragrant.
- 3
Add chopped tomatoes and cook until soft.
- 4
Add Biju's Greenleaf Fish Masala and turmeric powder. Stir gently for 1 minute to release the rich aroma of the spices.
- 5
Pour in water and add soaked kudampuli along with the soaking liquid. Season with salt and bring to a gentle boil.
- 6
Carefully add the fish pieces. Cover and simmer for 12–15 minutes until the fish is cooked through.
- 7
Swirl the pot occasionally instead of stirring to prevent the fish from breaking.
- 8
Finish with a drizzle of coconut oil and fresh curry leaves. Let the curry rest for 15–20 minutes before serving for the best flavor.
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