If you’re craving a delicious dish that you can enjoy over and over again, look no further than traditional Kerala-style fish curry. This easy-to-make recipe is made with a variety of spices that are readily available in Indian grocery stores or supermarkets. While cooking, the fish should simmer for about five minutes in the curry sauce, so that it doesn’t become overcooked. After cooking, it should sit for at least an hour or two before serving. The resting period allows the flavors to develop and makes the dish even better.
A traditional Kerala-style fish curry recipe calls for an assortment of spices and freshwater and sea fish. Each fish in this region is cooked differently, resulting in distinct flavors. Though many fish curry recipes use the same cooking technique, each one has its own distinct flavor profile. Red fish curry, for instance, differs slightly depending on the type of fish used. For a truly authentic taste, look for a firm, rich fish.
To begin preparing a traditional Kerala-style fish curry, prepare the tamarind paste by soaking it in water for 5 minutes. Then, heat oil in a large pot and saute garlic and ginger. Sprinkle turmeric powder on top and simmer for about five minutes. Then, add half of the fish and the curry paste, and allow the fish to cook for a few minutes more.
Once the fish is cooked, the curry should be simmered for about twenty minutes or so. You can also serve this dish with boiled rice or Indian bread. This recipe can be prepared in advance and kept in the refrigerator overnight. You can also serve the fish curry with Indian bread. You’ll be glad that you did! There’s nothing more rewarding than preparing your own authentic dish. There’s hardly a better way to celebrate a special occasion.
The ingredients for Kerala cuisine are plentiful, and its flavors are incredibly delicious. This curry is full of spices and has a unique blend of flavors. Whether you prefer a mild or spicy curry, this fish dish is a must-try. With a simple recipe, you’ll have a meal that’s sure to satisfy any taste buds. Just remember to use fresh ingredients and don’t skimp on the spices.
To make the curry sour, you’ll need kokum, a tropical fruit native to southern India. This sweet-sour spice is commonly used in Kerala-style dishes. If you can’t find kokum, try substituting a row of mango for the tamarind. To add a touch of heat to the oil, add fenugreek seeds. Then, marinate the fish for about one hour. It will remove the unpleasant fish smell and let the spices infuse the fish with flavor.
Another important ingredient for a Kerala Style Fish Curry recipe is kokum. You can either buy or make this paste at home. Koku is a type of tamarind that is commonly found in the southern state of Kerala. Koku is an ingredient that is often added to the curry for an extra sour flavor and color. Unlike other fish curry recipes, this curry doesn’t need special equipment, so you can make it at home without a special appliance.