Kerala fish curry recipe 

Kerala, being a coastal area, can boast of an abundance of fish varieties available there. Cooking and cleaning are also of various styles. Some regions use coconut for making curry, while other regions do not use it. Some regions use tamarind, while other regions use smoky kudampuli. So there are varieties of fish curries available across the state.

Kudampuli is a peculiar type of tamarind available locally. In our childhood, we harvested it in raw form from the tree, removed the seeds, and dried it in the sun. Later, it was screwed onto small poles and spread across a chimney so that it would be smoked thoroughly. After smoking, it was removed from the poles, smeared with oil and salt, and kept in a glass jar with the lid tightly closed, so that it could be used for a long time.

Ingredients

Fish                                            1/2 kg

Grated coconut                          1 big cup

Kashmiri chilli                             6

Kashmiri chilli powder                2 spoons

Turmeric                                    1/2 spoon

Salt                                            As per taste

Kudampuli                                1 piece

For seasoning

Mustard                                    1/2 teaspoon

Fenugreek seeds                       1/4 teaspoon

Shallots                                     6

Ginger                                      1/2 inch piece

Garlic                                       5 pieces

Curry leaves                            2 sprigs

Red chilli                                 1

Preparation

First, clean the fish and cut it into small pieces. I make use of a clay pot, as kudampuli reacts with Aluminium vessels and leads to leaching of Aluminium into the curry prepared. Then add rock salt and stir it in the pot, so that the fishy smell will be gone. Then, I thoroughly wash it with water.

Then, marinate the fish by adding salt, turmeric, and chilli powder, and keep it aside for some time. I use Kashmiri chilli powder as it adds thickness to the gravy. Take one piece of kudampuli and tear it into small pieces, and add it.

Then, I take five dried kashmiri chilly and crush it in mixer grinder. Then add five spoons of grated coconut, grind, and make a smooth paste. Add this paste to the fish along with some water. Cook it on the gas till it boils, then reduce the gas flame.

Squeeze the milk out of the grated coconut and add it to the curry, and let it boil for 20 minutes. Then do the seasoning in coconut oil with mustard seeds, fenugreeks, chopped shallots, ginger, garlic, and curry leaves. 

                                                                        Fish curry

                                      Coccinia dry stir-fry

It is a common side dish for lunch and dinner. It can be prepared in an open kadai or in a pressure cooker. A pressure cooker takes less time and thus uses less gas. So I prepare it in a pressure cooker.

Ingredients

Coccinia                                              1/2 kg

Coconut pieces                                    5 (optional)

Salt                                                      As per taste

Turmeric                                             1/4 teaspoon

Water                                                  1/4 cup

Coconut oil                                         2 tablespoons

Onion                                                  1

Curry leaves                                        2 sprigs

Preparation

Soak coccinia in water, add 1/2 teaspoon of baking powder, and keep it aside for 20 minutes to disinfect and remove pesticides. Drain the water and clean it thoroughly.

 Cut it into small pieces and put it inside a pressure cooker along with coconut pieces, salt, turmeric, and water. Place the cooker on the gas and let it whistle once. Then reduce the flame and keep it for 5 minutes. Then switch off the gas and slightly shake the cooker.

Place the kadai on top of the gas and add 2 tablespoons of oil. After heating the oil slightly, add chopped onions and curry leaves. Stir-fry the onion and add one teaspoon of Kashmiri chilli powder and sauté. Then open the cooker and add coccinia to it. Stir-fry for some time and serve hot.

                                                                 Stir-fried Coccinia

                                                      Brinjal fry

There is a saying that there are only two types of people in the world. Either those who like brinjal or those who don't like brinjal. I belonged to the second category.

After coming to Bengaluru, I saw various types of brinjal: long, short, green, purple, eggplant, etc. I learned the different ways of preparing it. Here I am showing the preparation of long purple brinjal.

Ingredients

Long brinjal                                          2 

Onion                                                    1

Chopped ginger                                    1/2 piece

Chopped garlic                                      4

Tomato                                                  2

Capsicum                                               1/2

Coconut oil                                            2 tablespoons

Mustard                                                  1/2 teaspoon

cumin                                                     1/2 teaspoon

Chilli powder                                          1 teaspoon

Masala powder                                       1/2 teaspoon

Salt                                                         As per requirement

Curry leaves                                            2 sprigs

Tomato sauce                                           1 tablespoon

Preparation

Place the brinjal in water and add 1/2 teaspoon baking powder to disinfect and remove pesticides. Then thoroughly clean the brinjal and cut it into small pieces. First, cut it into 2 pieces and turn the fleshy portion upside down, and check whether there are worms or signs of decay. It is best to cut with the flesh portion up so that we can clearly see any worms or signs of decay. If present, remove such portions.

Brinjal with the flesh portion turned upside down for easy detection of worms and signs of decay.

Cut it into small pieces and thoroughly wash in water until the water is clear. Usually, the water is dark due to some stain found in brinjal. Thoroughly clean to remove it and drain the water.

Place the kadai on the gas and heat it. Add 2 tablespoons of coconut oil and add mustard, cumin, and curry leaves. When they splutter, add chopped garlic, ginger, and onion. Then add brinjal, toss, and cook, covering with a lid

After some time, stir and add chopped tomatoes and capsicum. Then close the lid and cook for some more time. Then add one teaspoon of chilli powder and 1/2 teaspoon of masala powder and stir well. Then add 1 tablespoon of tomato sauce, sauté, and serve hot.

                                                                    Brinjal  stir-fry