Easy Kerala Fish Curry Recipe – Fish Curry for Beginners – Keto Fish Curry (Recipe in Description)

This easy Kerala fish curry recipe is perfect for beginners, with very little ingredients and basic cooking techniques. This curry tastes best when eaten the day after. വീഡിയോ ഇഷ്ട്ടമായെങ്കിൽ ചാനൽ Subscribe ചെയ്യാൻ മറക്കരുതേ 🙏

Ingredients
Fish – 500 gm (Mackerel or Sardine would be best, we used Blue Fish)
Kerala kokum (3 pieces) or Tamarind (half finger length)
Kashmiri Chili powder or Paprika – 8-9 tablespoons
Coconut Oil – 3-4 tablespoons
Garlic – 2 cloves (optional)
Shallots – Handful (optional)
Curry leaves for garnish (optional)
Fenugreek Powder – 2-3 pinches (optional)
Water – To boil the cocum or tamarind
Salt – As needed

Saute shallots and garlic in coconut oil till they are light brown or translucent. In the meantime boil the kokum or tamarind in some water for 3-4 minutes. Mix the Kashmiri chilli powder with water to make a paste and add it to the shallots and garlic. Roast the chili powder on low to medium heat till the oil separates from the paste. Making the chili powder into a paste will ensure that it doesn’t get burned. Add the boiled water from the kokum/tamarind and salt to taste. Feel free to add more water if you feel like the curry needs more gravy. Cover and let it boil. Add fish pieces, cover, and cook on medium for 15 minutes for frozen fish or 6-7 minutes for fresh fish. Switch off heat, add curry leaves for garnish, and a couple of pinches of fenugreek powder. Cover and leave on the counter (perfectly ok to store outside) for a day. Serve with rice, tapioca, or porotta the next day. This curry needs to rest for at least 15-20 hrs for the flavors of the fish to seep in to the gravy, hence it tastes best when served the next day.

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This meen curry kerala style is the easiest thing to make. When making this spicy fish curry keep in mind that we are using the less spicy kashmiri chilli powder. If you use the reguar chili powder this meen curry will be too spicy. This is a great way for malayalees in america to cook blue fish.
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