By: Jigyasa Kakwani
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Kerala fish curry, or meen kuzhambu, is a staple of Kerala cuisine. It combines fish with a flavourful sauce made from earthy spices and rich coconut milk.
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This curry pairs deliciously well with Kerala red rice. Here is how to make this recipe at home:
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250 gms whitefish, 1 Onion, 1 Tomato, 6-8 Garlic cloves, 2 green chillies, 1/2 cup coconut paste, 1/4 tsp Red chilli paste, 10 Curry leaves, 1/2 cup Tamarind extract.
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1 tsp Coriander powder, 1/2 tsp Turmeric powder, 1 tsp Salt, 2 Whole dry red chillies, 1/2 tsp Black mustard seeds
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Begin by making a paste of onion, tomatoes, garlic and green chillies. Keep it aside.
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Add dry spices and cook for about 3 minutes, keep stirring.
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Remove from heat and keep aside. Heat the remaining oil in another saucepan.
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Add red chillies, curry leaves and mustard seeds. Fry until the seeds start spluttering. Now, add the onion paste and fry until brown.
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Add the cooked coconut paste, tamarind extract and a cup of water. Stir well and bring it to a boil.
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Add fish pieces and simmer for about 10 minutes. Serve hot with Kerala red rice or any other boiled rice.
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To learn how to make a Kerala-style appam, click here.
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