Kottayam Style Fish Curry

Kottayam Style Fish Curry

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Kottayam Style Fish Curry | Step by step pictures. In Kerala, fish curries are made with kudampuli, which is a healthy ingredient.

It is said, fish curry made with kudam puli stays fresh longer, traditionally this fish curry is made in a clay pot. I always prefer my clay pot. Fish curry in clay pot is authentic.

It is always said that this fish curry tastes better the next day. Its true 🙂 Im going to make this cooking simple by using my favorite spice masalas from eastern brand, eastern fish masala. So lets start:

Key Ingredients

  • 1/2 kg fish (I used Cheelavu/Seelavu)
  • 2-3 tbsp coconut oil
  • 1/2tsp mustard seeds
  • 1/4tsp fenugreek seeds
  • 10 shallots sliced
  • 4 pieces of tomato
  • 1 green chilly
  • 1 inch ginger sliced finely
  • 5 or 6 cloves of garlic , sliced
  • 3 pieces of Kudam puli shredded(soak puli for 10min)
  • Eastern fish masala 2tbsp
  • coconut paste 2tbsp(optional)
  • 2 sprigs of Curry leaves
  • Salt to taste

Directions

  • Heat a claypot (or nonstick pan) with 2 – 3tbsp pf coconut oil, add in 1/4 tsp of fenugreek seeds and 1/2 tsp mustard seeds, allow it to splutter.
  • Add in the sliced shallots, ginger, garlic, green chilly, tomato kudumpuli and curry leaves.
  • You need to saute it till it tarts to get slightly brown.
  • Put the fire on medium and add fish masala.
  • Keep stirring or mixing until the raw flavor diminishes and fish masala is lightly roasted.
  • Add coconut paste and add little water.
  • Put the flame on high, mix well and add salt.
  • Once it starts boiling add the fish, gently lay them.
  • I like to spring some extra curry leaves for added flavor …
  • Cover and cook on low or medium flame for about 10-15 min…in between do check whether the fish gets sticked to the pan…so it is advisable to swirl the pan or stir slowly with a spoon taking care not to break the fish.
  • Enjoy fish curry with hot rice.

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