Kerala Fish Recipes – Coastal Flavours from God’s Own Country


Kerala Fish recipes 



 1. Traditional Fish Curry (Kerala Meen Curry).



Ingredients:

  • Seer fish or firm fish (neymeen) 500 g.
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 1 tbsp red chili powder
  • ½ tbsp coriander powder
  • ¼ tsp turmeric powder
  • soaked 1 small lemon-sized tamarind (kudampuli).
  • Salt to taste

Preparation:

  1. Warm coconut oil using a clay pot, splutter mustard seeds and curry leaves.
  2. Onions are cooked until tender and tomatoes are added, cooked till mushy.
  3. Add the powder of chili, coriander and turmeric.
  4. Add tamarind water, salt and boil.
  5. Place pieces of fish, wash them and cover and cook 10-15 minutes until fish is tender.
  6. Pour a small amount of coconut oil and curry leaves and serve.



2. Kerala Fish Moilee (Fish Stew in Coconut Milk)



Ingredients:

  1. 500 g fish (kingfish or pomfret)
  2. 2 tbsp coconut oil
  3. 1 onion, thinly sliced
  4. 2 green chilies, slit
  5. 1 tsp ginger-garlic paste
  6. ½ tsp turmeric powder
  7. 1 cup thick coconut milk
  8. ½ cup thin coconut milk
  9. Curry leaves
  10.  salt to taste

Preparation:

  1. Lightly fry the fish pieces and leave aside.
  2. Saute onion, green chilies and ginger-garlic paste in the same oil.
  3. Coconut milk, skinny, add turmeric powder; allow to simmer.
  4. Add fish, and cook 5 minutes, and add thick coconut milk.
  5. Simmers and yum on low heat and put up curry leaves.



3. Nadan Fish Fry (Kerala Fried fish)



Ingredients:

  1. 4 pieces fishery (seer fish or sardines)
  2. 2 tbsp chili powder
  3. 1 tsp turmeric powder
  4. 1 tsp ginger-garlic paste
  5. 1 tsp lemon juice
  6. Salt to taste
  7. Coconut oil for frying

Preparation:

  1. Blend all the spices and lemon juice until a thick paste is formed.
  2. Eat the fish with a good coating and leave it to soak half an hour.
  3. Fry in shallow oil of coconut till golden and crisp.



4. Mathi (Sardine) Curry -Malabar Style.



Ingredients:

  • 10–12 sardines (mathi)
  • 1 onion, chopped
  • 2 tomatoes
  • 1 tbsp chili powder
  • 1 tsp fenugreek seeds
  • 1 tbsp ginger-garlic paste
  • 2 kudampuli pieces
  • Cocoanut oil, curry leaves, salt.

Preparation:

  1. Saute tomatoes, spices and onion in coconut oil.
  2. Place water filled with kudampuli and boil
  3. Put in sardines and bake 10 minutes
  4. Pour coconut oil and curry leaves and serve.

5. Karimeen Pollichathu (Pearl Spot Fish in Banana Leaf)



A signature Kerala cuisine smoky, spicy and cooked to perfection in banana leaves!

Ingredients:

  • 2 entire pearl spot fish (karimeen), cleansed.
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp pepper powder
  • 1 tsp lemon juice
  • Banana leaves
  • Coconut oil
  •  curry leaves 
  •  salt.

Preparation:

  1. Stuff fish with chili, turmeric, pepper, and lemon juice and leave it to marinate 30 mins.
  2. Saute onion, tomato and ginger-garlic paste on coconut oil.
  3. Add leaves of curry, and masalas powders; allow to cool.
  4. Wrap masala tainted fish in banana leaf, tie with thread.
  5. Roast or steam 1520 minutes to cook.


6. Malabar Fish Biryani

A fragrant ghee rice made of spiced fried fish and gives it a flavourful biryani.



Ingredients:

  • 500 g seer fish or kingfish
  • 2 cups basmati rice
  • 2 onions (fried until golden)
  • 2 tomatoes
  • 2 tbsp yogurt
  • Spices in entire form (cardamom, cinnamon, cloves).
  • 2 tbsp ghee
  • The leaves of fresh mint and coriander.

Preparation:

  1. Fry the fish using chili and turmeric.
  2. Prepare rice using spices in their entirety and ghee.
  3. Make masala by adding onion, tomato, yogurt, mint and coriander.
  4. Add layer rice and fish masala and repeat; cover and cook on the low flame of 10 minutes.



7. Fish Kerala Pickle (Meen Achar).



Ingredients:

  • 500 g fish cubes (seer fish) boneless.
  • 1 tbsp chili powder
  • 1 tbsp ginger-garlic paste
  • ½ cup vinegar
  • 1 tsp mustard seeds
  • Curry leaves
  •  salt
  •  oil

Preparation:

  1. Fry fish cut into small pieces and then place aside.
  2. Add in oil mustard seeds, curry leaves, chili powder, ginger-garlic paste.
  3. Combine vinegar, salt and fried pieces of fish.
  4. Keep refrigerated in an airtight jar.


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