Mango season is a favorite time of the year where I get to try all my delicious mango recipes. Starting with a big batch of pickles while the mangoes are tender and raw, then onto mango chutney, fish mango curry, konjum manga, and all the way to the sweet mango lassi & mango jam with ripened juicy mangoes… the list goes on. Among all of them, Konjum Manga is my personal favorite!

This dish has a mythological significance associated to a temple in my hometown (Chettikulangara Devi Temple) and the recipe is same except for dried shrimp being used in it, while I have used fresh ones instead as dried shrimp is not available where I currently reside.

What kind of mangoes can you use?

The recipe calls for raw mangoes as its sourness balances the flavor of the dish. But sometimes the mangoes you buy can be semi-raw or have started to ripen, which you won’t know until you cut it open. If so, you can add a tiny bit of Tamarind aka Gamboojee (Kudampuli) to balance the sourness. But make sure your mangoes are still firm with a slight yellow tint. If they hit the sweet side, then it won’t be good for making this curry.

What are the other variations of this recipe?

You can follow the same recipe for fish as well, preferably small fishes like smelt, sardines, and mackerel. You can also use dried fish or shrimp if fresh ones are not available.

Interested in more Kerala style seafood recipes? Check these out:

1. Prawn Biriyani
2. Prawn Roast
3. Anchovy Fry/ നെത്തോലി നിറവ്
4. Fish Fry / മീൻ വറുത്തത്
5. Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
6. Fish Molly/ Kerala Style Fish Stew
7. Red Fish Curry/മീൻ മുളകിട്ടത്
8. Fish Biriyani

Enjoy, Happy Cooking…!

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Konjum Manga / Shrimp with Mango

Shrimp with Mango or Chemmeen Manga Curry! Made with Coconut, Pearl Onions and Sour Mangoes, this dish aka Konjum Manga is a local favorite in my hometown, and pairs well with steamed rice. 

Course Side Dish

Cuisine Indian, Kerala

Keyword kerala, shrimp

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb Shrimp / prawns (500gm, 15-20 shrimp) (cleaned and deveined)
• 1 large raw mango
• 1 cup grated coconut
• 3 pearl onions
• 3 green chilies
• ½ tsp turmeric powder
• 2 tsp chili powder
• 1 tsp coriander powder
• 2-3 green chilies
• ¼ tsp fenugreek powder
• 2-3 sprigs of curry leaves
• Salt (as required)
• Water (as required)
• 1 tbsp coconut oil

Instructions

• Peel, wash and slice the mangoes into thin slices lengthwise.
• Grind together grated coconut, pearl onions, green chilies, chili powder, coriander powder and turmeric powder.
• Into a pan (preferably a manchatti / clay pot), add the grinded mix, mango slices, and curry leaves along with a little water and salt. Cover and cook on a medium flame.
• Once the curry starts to boil, add the prawns and simmer until the curry thickens and the prawns are cooked well.
• Add fenugreek powder and mix well, check for the seasoning.
• Top with coconut oil and more curry leaves. Switch off the flame and allow the curry to sit for 30 mins before serving. Enjoy!!

Notes

• If the mango is not sour enough, you can add some kudampuli / gambojee to balance the sourness and taste.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used to suit your spice levels.

The post Konjum Manga / Shrimp with Mango appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #FiveIngredientsWithGortons #ad @gortonsseafood

Are you a fan of Crispy Fish, like me? There is always something special about crispy food, and if it’s seafood then even better. On cozy days like that of fall & winter, when you’re lazy enough to cook but the cravings hit you really hard, a freezer stacked up with Gorton’s products are always a blessing. They are so convenient and tasty and a great way to add more protein into your diet.

I have used Gorton’s products before and I absolutely love them. They are a trusted brand in the seafood industry with a wide range of products ranging from fish, shrimp, clams and more. For this recipe, I have used Gorton’s Beer Battered Fish Fillets  which are crunchy breaded Alaska Pollock fillets coated in a crispy draft beer batter, offering a pub style taste. The fillets are 100% whole fish with no fillers, no preservatives, and no artificial colors. To know more about Gorton food products and their availability in your area, click here.

For making these crispy fish fillets, all you need to is pop them in an oven or air fryer for 20 minutes, and there you go. No need to deep fry (which I hate) and in no time you have super crispy and golden fish fillets for your burger. How cool is that!

Interested in other Gorton’s recipes? Check these out:

• Crispy Fish Tacos
• Shrimp Manchurian

Enjoy, Happy Cooking…!

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Crispy Fish Burger

Looking for an easy 5 ingredient meal idea? And what if it’s delicious n fun to make? Well, look no further, check out this Crispy Fish Burger made with Gorton’s Beer Battered fish fillets! Served on a brioche bun with tartar sauce, lettuce and tomato.

Course Main Course

Cuisine American

Keyword fish burger, gortons, sandwich

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 brioche buns or burger buns
• 4 Gorton’s Beer Battered Fish Fillets
• 1 Tomato (sliced)
• Lettuce
• Tartar sauce

Instructions

• Prepare Gorton’s Fish fillets according to package instructions.
• For Assembling the burger, smear tartar sauce on bun, topped with lettuce, 2 fish fillets, and tomato. Serve with more tartar sauce if desired.

Notes

You can customize it with your favorite toppings like pickles, avocado or cabbage slaw.

The post Crispy Fish Burger appeared first on Pepper Delight.

Tandoori dishes are an Indian Delicacy. They are spicy, smoky, packed with a mix of versatile spices & cooked to perfection, making them always a Winner Dish!! The word “tandoori” is not the name of any dish; it’s in fact a method of cooking. Tandoori refers to traditional Indian style baking/cooking in a tandoor oven, which is a cylindrical shaped clay oven, fired with charcoal or wood and can reach temperatures up to 600 degree F.

The marinade for a tandoori masala is a mix of different spices including garam masala, along with yogurt and lemon juice. The main meat/protein ingredient should be marinated in it for a few hours to absorb the flavors and tenderize. It is then cooked vertically using skewers in a tandoor or horizontally on a grill. The fat and juices from the meat drip onto the hot coal creating a smoky environment perfect for a tandoori recipe. The cooked dish would have a charred coating, but the meat inside would be tender with a distinct aroma from the smoked spices. Tandoori recipes are considered as one of the healthiest foods as it is fat free. Originally, tandoori dishes were a delicacy found only in the royal kitchens with varieties like in naan, chicken, lamb, fish, paneer and vegetables. Down the years it started trickling to restaurants and onto the streets, in fact tandoori dishes gained its widespread popularity through street food stalls, night markets, bazaars, and dhabas. It has also gained immense popularity throughout the world and is a well sought-after dish in Indian restaurants globally.

Having a traditional clay oven at home is not easy, but you can still cook a wonderful tandoori dish in a conventional oven using the right spices and grilling/broiling methods. For this recipe, the Salmon is marinated in a homemade masala and is kept for a few hours (overnight preferably), cooked on both sides and finally broiled until it is charred and smoked on the surface. This dish tastes best with a bowl of basmati rice mixed with fried raisins and cashews, and cucumber yogurt raita. The sweetness and crunchiness from the raisins and cashews, along with the cooler cucumber raita, complement the smokiness and heat from the tandoori salmon, creating the perfect balance of flavors.

Enjoy, Happy Cooking!!!

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Tandoori Salmon with Rice and Cucumber Raita

Salmon in a Yogurt flavored Tandoori Masala… Served on a bed of Fragrant Basmati Rice and Cucumber Raita…! Healthy n Delicious Protein meal. 

Course Main Course, Side Dish

Cuisine Indian

Keyword salmon, tandoori salmon

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Tandoori Salmon

• 6 salmon fillets
• 1 tbsp ginger garlic paste
• 1 tsp chili powder (add 1 tsp more if u like spicy)
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (crushed)
• ½ of lemon juice (squeezed)
• 3 tsp yogurt
• 1 tsp oil
• Salt (as required)

For the Rice

• 2 cup basmati rice
• 3 cups water
• Salt (as required)
• 1 tbsp ghee / butter
• ¼ cup cashews
• ¼ cup raisins
• Chopped fresh cilantro leaves (garnish)

For the Cucumber Raita

• 1 cucumber (peeled n chopped)
• 1½ cup yogurt
• Chopped fresh cilantro leaves
• Salt (as required)

Instructions

For the Tandoori Salmon

• Marinate the salmon with ginger-garlic paste, chili powder, coriander powder, turmeric powder, cumin, garam masala, fenugreek leaves, lemon juice, yogurt and salt for 4-5 hours (or at least 2 hrs).
• Preheat oven to 400 degree F. Line a baking tray with aluminum foil and spray cooking oil.
• Line the marinated salmon on the tray and bake for 10 minutes in the oven. Then turn up the heat to a broil and cook for 5-6 minutes until it starts to char on the surface.

For the Rice

• Wash and soak rice for 30 minutes and drain the water completely. Cook the rice in water and salt till the water is completely absorbed. Keep aside.
• In a small pan, add ghee and fry cashews and raisins until they are golden. Add to the rice and fluff with a fork, garnish with chopped cilantro leaves.

For the Cucumber Raita

• Mix everything together and adjust seasoning.

Notes

1. Make sure to keep an eye on the salmon while broiling to prevent it from burning.

2. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

3. The garam masala I have used has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Salmon with Rice and Cucumber Raita appeared first on Pepper Delight.

Your day-to-day food is made to taste great and nothing can beat an authentic recipe. My hometown Kerala, a southern state of India, is blessed with fresh seafood and a lot of coconut, thereby making both an inevitable part of my diet. Almost all Kerala dishes have coconut incorporated in some form or the other and same is the case in our fish recipes. So what’s cooking for lunch today’s? It’s none other than a fish curry, but the highlight is… I have not used coconut at all…!

This dish is a Red fish curry a.k.a. “Meen Mulakittathu” or “Meen Vevichathu”, which is the one of the easiest fish curry recipes in Kerala. Its authentic preparation involves cooking in a clay pot, as it is believed that the pot enhances the flavour of the curry. During the earlier days when refrigerators where not in use, this curry was prepared a day before and was left overnight in the clay pot for its real flavours to come out.

The use of gambooge/kudampuli is another key ingredient which actually brings a smoky tanginess to the curry. Gambooge is a fruit which once ripe, is de-seeded, sun-dried, smoked and stored, and is later soaked in hot water a few minutes before cooking. I have also used Kashmiri Red chili powder which gives the bright red color to the curry while maintaining the spiciness.

The specialty of this dish is the perfect balance of the flavours and the simplicity in its preparation. It is an absolute treat to all the fish lovers out here and goes perfectly well with a bowl of steamed rice or roti.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Fish Molly / Kerala Style Fish Stew
• Fish Biriyani 

Enjoy, Happy Cooking!!!

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Red Fish Curry/Meen Mulakittathu

A Perfectly cooked Authentic Kerala Style Fish Curry in a Spicy n Tangy Red Gravy… it’s Easy, Delightful, and sooo Yummy…!!!

Course Side Dish

Cuisine Indian

Keyword fish curry, kerala

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• ½ kg fish (check notes)
• 1 cup pearl onions (sliced)
• 2 green chilies (slit)
• ½ inch sized ginger (crushed)
• 3 garlic (crushed)
• 2-3 kudampuli/gambooge/tamarind
• 2 tbsp chili powder
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tsp mustard seeds
• 1/4 tsp fenugreek powder
• 3 sprigs of curry leaves
• oil (as required)
• salt (as required)
• 1½ cup water

Instructions

• Clean and cut fish into medium sized pieces. Set aside.
• Soak tamarind in ½ cup hot water for 10 mins.
• Heat oil in a pan/clay pot, splutter mustard seed and add curry leaves and fenugreek seeds. Saute for one minute.
• Add crushed ginger & garlic, and saute till its raw smell subsides. Add sliced pearl onion along with green chilies and a little salt, saute well on a medium flame.
• When the onions turn translucent, add chili, coriander and turmeric powder, mix well and saute for another 2-3 minutes on low flame. Make sure not to brown the spices. Add tamarind, water and bring the curry to a boil on high heat.
• Add fish pieces and season with salt as needed. Close the pan with its lid, bring down the heat to medium and let the fish cook for 5 – 7 minutes.
• Turn off the heat and garnish with curry leaves, close the pan and allow the curry to rest for 20-30 minutes for the flavours to blend.
• Serve warm with steamed rice/roti/boiled tapioca.

Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper,tilapia, rohu, catla can be used.

2. Adjust your chili powder according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Red Fish Curry / Meen Mulakittathu appeared first on Pepper Delight.

The first time I ever tried fish fingers was during my good old Hyderabad days. It was my lovely friend who also is a wonderful cook, was our menu planner for any party and she always suggested that it’s best to make your appetizer crispy. And being fish lovers, we began our experiments and food journey with fish fingers from there on…

There are many ways to make your fish crispy, like using the skin of the fish, or with a beer batter, etc. But using breadcrumbs is still a good old fashioned way. I have used here panko breadcrumbs, which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without the crust, deep fried foods will remain crispy and crunchy. You can always try out a homemade version too. The outer crust of the panko bread crumbs usually lack flavour, so I recommend seasoning the breadcrumbs with salt and pepper to make that first bite memorable.

You can try out this dish with any fish. Keeping your oil hot enough is key to crispy golden fish fingers, without turning soggy.

Follow me on Instagram, try out the recipes and tag your picture with #pepperdelightblog to all Pepper Delight recipes you prepare.

Prep time:  30 minutes
Serves: 3-4 servings

INGREDIENTS

For making Tartar Sauce

• 5-6 tbsp mayonnaise
• 1 tbsp shallots (finely chopped)
• 1 tbsp pickled cucumbers (finely chopped)
• 1 tbsp lemon juice
• 1 tsp parsley (finely chopped)

For making Fish Fingers

• 3 tilapia fillets
• 1 tbsp lemon juice
• 1½ cup panko bread crumbs
• 1 egg (beaten)
• salt (as required)
• pepper (as required)
• oil (as required)

INSTRUCTIONS

Preparation of Tartar Sauce

1. Mix mayonnaise, lemon juice, shallots, pickled cucumbers and parley.
2. Beat well till the sauce is properly combined.

Preparation of Fish Fingers

1. Cut the fish fillets into finger length pieces. Marinate with lemon juice, salt and pepper, and set aside for 10 minutes.
2. In a bowl, mix panko bread crumbs with a little salt and pepper.
3. In another small bowl set aside the beaten egg.
4. To a large skillet add oil and heat on a high flame till it reached the frying temperature.
5. Take each fish finger and dip in the egg batter, then coat with bread crumbs. Turn the flame to a medium and carefully drop each finger in to the frying pan.
6. Deep fry until they turn golden brown. Ensure that you do not crowd the pan and leave ample space between each fish finger.
7. Transfer the cooked fingers on to a paper towel to drain out the excess oil.

Serve with tartar sauce.

The post Crispy Fish Fingers appeared first on Pepper Delight.

Fish is my favorite (ha ha, my coastal background pops up again!), yeah that’s the fact, and I cook it regularly at home. But this time for a change I thought to stay away from the usual Indian masala, curry type recipes which I prepare often and try out a non-spicy version, a bread crumbed fish.

This recipe is so simple as it hardly takes a few minutes to prep and another 15 minutes to cook.

I have used tilapia fillets covered in a panko crust (you can also use normal breadcrumbs instead). I was a bit confused with the choice of sides as mostly all of my fish recipes go with rice or flat bread, and so this time I did some research to pick the ideal sides for this tilapia dish. I finally chose a simple rice pilaf and steamed broccoli. And to finish it, a drizzle of lemon juice! Done, your dish is ready!!!

Prep time        : 20 – 25 minutes
Serves              : 2 servings

INGREDIENTS

For Parmesan crusted Tilapia:

Tilapia fillets                                   : 2
Parmesan cheese                           : ½ cup
Italian herbs (dried)                       : 1 teaspoon (optional)
Panko Breadcrumbs                     : 1 cup
Pepper                                               :  1tbsp
Olive oil                                            : as required
Salt                                                     : as required
Fresh parsley                                   : 1 tbsp (finely chopped)
Lemon                                               : ½ of one lemon (drizzle)
Broccoli florets                               : 8- 12

For Rice Pilaf:

Long grain white rice                    : 1 cup
Butter                                                 : 3 tbsp
Garlic                                                 : 1 (finely chopped)
White/Yellow onion                      : 1 (sliced into cubes)
Parsley                                               : 1 tbsp (finely chopped)
Low sodium chicken broth          : 1 ½ cup
Water                                                  : 1 cup

INSTRUCTIONS

For Parmesan crusted Tilapia:

1. Preheat oven to 400 degrees.
2. In the meantime clean and pat tilapia fillets. In a small bowl mix the dried ingredients; panko breadcrumbs, italian herbs (dried), pepper, salt, and parmesan cheese.
3. Brush tilapia with olive oil on both sides and dip it in the prepared dry mixture.
4. Top with chopped fresh parsley leaves.
5. Bake for about 12 to 15 mins until the fish becomes flaky inside. Serve with a drizzle of lemon juice.

Steam cook broccoli and keep aside. You can also drizzle olive oil, salt, and pepper if you don’t like plain steamed broccoli.

For Rice Pilaf:

1. Wash and soak rice in water for about 15 minutes.
2. Drain it and keep aside.
3. In the meantime, heat butter in a pan. Add chopped garlic and saute till the raw smell settles down.
4. Add sliced onion, salt and saute on a low flame for about 3 minutes. Ensure not to burn the onions.
5. Add drained rice, and stir and toast well. Toast until the rice become white and starts to crack.
6. Add chicken broth and water, cover and cook the rice till the water dries out.
7. Add chopped parsley leaves, and fluff the rice.

Serve baked tilapia with rice pilaf and steamed broccoli.

Note:

• For this recipe I used panko breadcrumbs which is a Japanese style breadcrumbs commonly used to coat deep fried foods. As it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.
• Dried Italian herbs consist of Marjoram, Oregano, Thyme, Savory, Basil, Sage and Rosemary, and are readily available in stores.

The post Baked Parmesan Crusted Tilapia with Rice Pilaf and Broccoli appeared first on Pepper Delight.

Here is a simple & a spicy fish fry recipe from my mother’s cookbook, something which has been in my palate right from the days I could ever remember.

Fish Fry (Meen Varathathu/Meen Porichathu) is very common and one of the most favorite dishes in Kerala. This recipe is as simple as it can get, and goes well with any type of fish. You can find many variations of this dish with different measurements of the spices used, and here is my take with Silver Pomfret (Avoli).

Here are some extra tips:

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot, sardine, pearl spot, milk fish, anchovies can be used.
• Adjust chili powder and pepper powder in the masala to suit your spiciness.
• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Molly/Kerala Style Fish Stew
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Kerala Style Fish Fry

Spicy and Aromatic Kerala Style Fish Fry

Course Side Dish

Cuisine Indian

Keyword fish fry, kerala fish fry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 large (app: 1Kg) pomfret (avoli)
• 1 tbsp red Chili powder
• 1 tbsp pepper powder 
• ¼ tsp turmeric powder
• Salt (as required)
• 2 tbsp lemon juice
• 1 sprig of curry leaves
• Oil (pref;coconut oil) (as required)
• 2 lemon slice (to squeeze on top)
• onion slices (to serve)

Instructions

• Clean fish and make slits on both sides.
• Prepare the masala by mixing the red chili powder, pepper powder, turmeric powder, salt, and lemon juice. The masala should have a thick consistency, and evenly coat the fish with it on both sides. Marinate for 30 minutes.
• Heat oil in frying pan, and add curry leaves. It helps to enhance the flavour while frying the fish. Place the fish carefully and shallow fry (use less oil) in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.
• Once cooked, place the fish on a paper towel to drain the oil.
• Squeeze a lemon on top of the fish, and serve with onion slices.
• Serve warm with Rice.

Notes

• Adjust the spice level to your choice by varying the amounts of chili & pepper powder.
• Coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Fish Fry appeared first on Pepper Delight.

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk!

Fish… an integral comfort food of our diet and an inevitable part of the lives of the people of my hometown and the coastal regions of Kerala! Going back not too far in my memories, I still remember those days where we never had a day without a fish curry for lunch. I wish I could still have that… but times change, places change, and eventually my crazy craving too. Or I must say, being in a different country with limited varieties of good fish, and the new cuisines to explore and keep your taste buds busy, has made me control my cravings and be creative with the local produce available.

This fish curry with coconut milk is a spicier version when compared to a Fish Molee recipe, but lighter than a Red Fish Curry or maybe pretty close to it with an extra addition of coconut milk. Lots of ginger, garlic, and the tanginess from gamboge/kudampuli along with the coconut milk makes it a rich flavorful Fish Curry. The use of gamboge/kudampuli or Malabar tamarind is unique to all fish recipes from Kerala. Its tanginess is entirely different from the common tamarind and is difficult to find in other places… a Malayalee’s pride!

As you would have guessed, coconut milk is the highlight of this recipe. You can either use canned coconut milk or prepare it yourself by grinding grated coconut with a little water and then squeezing out the milk. I would recommend the freshly made milk as it gives a better flavor, color and aroma to your curry. And just like any other fish curries, a day after tastes excellent for this recipe too. It makes a wonderful combination with a bowl of steamed rice / roti / naan.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Molly/ Kerala Style Fish Stew
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Kerala Fish Curry with Coconut Milk

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk! 

Course Side Dish

Cuisine Indian

Keyword fish curry, kerala

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3.5 lb/1.5 kg fish (check notes)
• 1 medium sized onion (sliced)
• 1 inch sized ginger (crushed)
• 3-4 pods of garlic (crushed)
• 2 green chilies (slit)
• 2-3 kudampuli / gamboge / tamarind
• 2 tsp chili powder
• 1 tsp turmeric powder
• 3 tsp coriander powder
• ¼ tsp fenugreek powder
• 1 tsp mustard seeds
• 2 sprigs of curry leaves
• 1½ cup water +more (if needed)
• ¾ cup / 5.6 oz coconut milk
• coconut oil (as required)
• salt (as required)

Instructions

• Clean the fish and cut it into medium sized pieces. Keep it aside.
• Soak tamarind in a small bowl of hot water for 10 mins.
• To a pan (preferably a claypot / manchatti) add little oil and splutter mustard seeds. Add curry leaves, ginger, garlic and green chilies. Saute on a medium flame until its raw smell subsides.
• Add sliced onion with a little salt and saute until it becomes golden, do not let the onions to brown.
• Add red chili, coriander, turmeric powder and fenugreek powder to the pan and mix well. Add the soaked tamarind and saute for another 2- 3 minutes.
• Add water, salt, close the lid and set the flame at high. When the water starts to boil add the fish pieces and bring the flame to a medium. Place the lid and allow the fish to cook for another 5-10 mins.
• Add coconut milk and gently swirl the pan to mix it properly without breaking the fish. Taste and adjust salt as needed.
• Allow the curry to cook for another 5mins on a low flame, top with some coconut oil and curry leaves. Switch off the flame and let it covered and rest for 15-20 minutes.
• Serve warm with steamed rice / naan / roti / mashed tapioca.

Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper, tilapia, rohu, or catla can be used.

2. Adjust the amount of chili powder used according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

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