Kerala Boatman Fish Curry

This rustic fish curry is from God’s own country Kerala. A beautiful state with an equally beautiful cuisine. This rustic preparation from Kerala is rich and sinfully spicy. Cooked with as much little ingredient as possible...this fish curry is famous for its signature red curry with oils floating on top of it. 

Step by step process:

Heat oil and add mustard seeds and fenugreek seeds in it.

As the seeds start to splutter add the chopped shallots, green chillies, ginger and garlic paste and curry leaves (I forgot to add the curry leaves here so added them later). Cook until lightly brown.

Add the prepared powdered spice paste.

Stir and cook them until oil separates.

Add water and let it come to a boil. Add salt to season the curry.

Add the fishes and the rest of the curry leaves.

Cook until the fish is cooked from inside and the curry thickens to a desired consistency.

Kerala Boatman Fish Curry

Serves 4-6

Ingredients:

6 pieces of fish (swai / basha / any kind of cat fish / sardine)

1 shallot / ½ of a small onion – finely chopped

4-5 fat cloves of garlic – minced / paste

½ inch ginger – minced / paste

12-15 curry leaves

2-3 green chillies – roughly chopped

1 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp mustard seeds

¼ tsp fenugreek seeds

2 tsp tamarind juice

Salt

2-3 tbsp oil (preferably coconut oil)

A handful of fresh coriander leaves – finely chopped

Method:

Clean the fish and keep them aside.

In a bowl mix together the turmeric powder, red chilli powder, cumin powder and coriander powder. Add ¼th cup of water and mix to create a paste. Keep aside.

Heat the oil in a kadai / pan and temper the oil with mustard seeds and fenugreek seeds.

As the seeds start to crackle add the chopped onions, green chilli, half of the curry leaves and ginger – garlic paste.

Stir and cook the onions and ginger – garlic until the onions become lightly golden.

Now take the kept aside prepared paste of the powdered spices and scrap them into the kadai.

Keep the flame on low and stir them continuously until you see the paste thickening and the oil separating at the edges.

Add 1 and ½ cup of water and let it come to a boil.

Add salt to season the curry and then add the pieces of fish.

Gently stir them to coat with the curry and then cover the pan / kadai.

Simmer on low to medium flame until the fishes become tender.

Gently stir after every 2-3 minutes so that nothing can stick to the bottom of the kadai / pan.

Once the fishes are cooked uncover the kadai.

Drizzle the tamarind juice and throw in the rest of the curry leaves.

Now give a very very gentle stir or if possible hold the cooking vessel and gently shake it so that everything gets mishmashed.

Simmer until you have you desired consistency with the oil floating on top of the curry.

Taste and adjust the seasonings and finish off with the chopped coriander leaves.

Switch of the flame and cover the pan again. Let it sit for another 10-12 minutes and then serve hot with steamed plain rice.