Traditional Kerala Fish Curry – it is a must try!

This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Kerala, although many variations from place to place are available e.g. Fish Curry in Coconut Milk. Kerala enjoys a vast shoreline were many livelihoods depend on farming and when it comes to food; Fish, Rice and or Tapioca (Kappa) is a staple diet.

This simple formula for a great tasting Fish curry for my wife is surrounded by the most intriguing tale from her family’s legacy. Susan was born to a family of three girls, in a small rural village near Kottayam, and in those days’ things were really hard. Her mother left early morning to work and returned only late, were as her father with his factory to keep his family running. Therefore it was more-or-less in the evenings when the whole family got round the table to enjoy. She cannot remember of a day without Fish in there house, and it was a main-stay on the dinner table more for these reasons, no one will complain the dinner was not good, or as children we could not have an excuse to stay away from dinner. This curry in particular would stay outside fridge for a good 3-4 days, with just being re-heated once or twice a day, thus for working families it was a good option. Thirdly we think when Fish curry is on the table we never asked for anything else.

Once you have come across this recipe, we guarantee you will not have to jump blogs or refer to any more cook-books as this recipe has not been plucked from the air. It has been handed down from generation to generation, and to get an authentic taste I leave this one to Susan. This recipe comes in as a result of the numerous requests from my blog readers, especially to you Rahul U., my classmate of school days.

This particular recipe is the most sought after for a Christian Marriage in Kerala, especially in the Central Travancore region of Kerala, and it has been a main-stay since ages. My dad will still happily recall his days of marriage when family and friends would go around buying fresh Fish (Neeimeen / KingFish) and cooking it a day in advance for the big-day, before the advent of mass catering. And yes it calls for fresh NeeiMeen also known as King Fish or Seer Fish in many parts of India, which is most suited to this type of curry. We replaced it with fresh Mackerel as Susan loves to touch and feel fresh Fish, which she says gives a feeling of relaxation and enjoys doing it. It is the sheer excitement and gleam in her eyes which I see in her, like when a cat sees Fish.

We tried to keep the recipe as original as possible, the only difference being adding Ginger-Garlic paste instead of freshly chopped Ginger and Garlic. Some people also add a couple of finely sliced Shallots when sautéing, which we do not prefer, neither have I seen my parents doing it.

To get the maximum taste and authenticity of the recipe, we recommend the following:

First: This Fish recipe tastes best when cooked and served a day later. Yes! It needs at least 24 hours of maturing. The simple reason being the addition of Kodampuli (as pictured) needs to work into the flesh of the Fish giving the sour taste, no other alternative will do the trick. It is easily available from Indian or Srilankan grocery stores and is also known as Garcinia Cambogia. Tamarind is not an alternative and as it will taste completely different.

Second: If possible use earthen clay pot to cook. Bring to boil, and then simmer till it cooks, this slow cooking enables the flesh to absorb all the flavours. Traditionally in Indian kitchens, it is cooked on wood-fired flame, giving it a smoky flavour. It is available in large Indian grocery stores.

BUYING FRESH FISH:

What to look for in fresh Fish?

1. Clear (not cloudy), bright and not sunken eyes.

2. Bright red gills. No signs of slime layer or a green or brownish in colour.

3. Scales not missing and firm on the skin.

4. Firm flesh (when you look at the flesh in an angle, if there is any signs of indentation, e.g. a swollen leg, as most fish mongers will not allow us to touch the fish).

5. Skin should be free of any blemishes. Real fresh Fish skin is slightly slippery and will not bring peels of skins when we move our fingers on it.

6. Tail should be firm and not curled or brittle.

What to look for when buying frozen Fish?

1. Avoid when there is a strong smell.

2. Packaging contains ice deposits or stained water.

3. Packaging must not be damaged.

4. Not be frozen hard, e.g. when we freeze Fish at home.

5. No evidence of freezer burn i.e. dull, white patches.

Thawing Fish (to change from a frozen solid to liquid stage by gradual warming)

Ideal way to thaw is move Fish from the freezer into the fridge compartment and leave it in overnight. Defrosting in a microwave or sinking in fresh water leads to loss of texture, flavour and valuable ingredients.

Things You’ll Need:

• Mackerel – 700 grams
• Chilli Powder – 2 tbsp
• Fish Masala – 2 tbsp
• Turmeric Powder – ½ tsp
• Fenugreek Seeds – ¼ tsp
• Ginger-Garlic Paste – 4 tbsp
• Kodampuli – 4 peices
• Salt – to taste
• Water – 400ml
• Curry Leaves – 2 sprigs
• Oil – 4 tbsp
• Mustard Seeds – ½ tsp

Golden Touch Misc-en Place:

• Wash and soak Kodampuli in 100 ml boiling Water till required.
• Clean Fish and cut into small 1½ inch thick pieces. Wash till Water runs clear.
• Mix Turmeric, Chilli and Fish Masala Powders in about 10ml Water to make a smooth paste. When you add Masala powders into the hot pan, chances are there it will get burnt-out fast, making it bitter. Instead doing this will prevent it from burning.

Golden Touch Process:

1. Heat Oil and Mustard Seeds, allow to splutter.
2. Add Fenugreek Seeds sauté for 30 seconds.
3. Add Ginger-Garlic paste, sauté on low flame till it becomes golden brown.
4. Add Curry Leaves and sauté for a further 30 seconds till it curls.
5. Add the Curry Powder paste and sauté, stirring frequently on low flame for about 7-10 mins., till it oozes out Oil and rolls up to a lump.
6. Add 300 ml Water and Kodampuli with its Water, bring to boil. Transfer to the earthen pot with Fish pieces arranged on it.
7. Add more Water if required, to cover the Fish pieces with Water.
8. Bring to boil once, with lid on. Remove lid and simmer on low flame for about 20 mins and it is done.

Golden Touch Service:

Best when served hot with steaming brown Rice or Kappa.