Kerala Fish Curry: The Authentic Red Fish Curry Recipe

Kerala’s cuisine is famous for its vibrant flavors, and no dish embodies this better than the traditional fish curry. Known locally as “Meen Vattichathu” or “Meen Curry,” this fiery red fish curry is a staple in every Kerala household. It gets its signature tangy kick from Malabar tamarind (കുടമ്പുളി) and its rich color from a generous amount of red chili powder. Follow this simple recipe to recreate the authentic taste of a homemade Kerala fish curry.

Ingredients

For the Curry

• Fish: 500g (Firm fish like seer fish, kingfish, or sardine, cleaned and cut into pieces)
• Coconut Oil: 3 tbsp
• Mustard Seeds: 1 tsp
• Fenugreek Seeds: 1/4 tsp
• Dried Red Chillies: 2-3
• Curry Leaves: a few sprigs
• Ginger: 1 tbsp (finely chopped)
• Garlic: 1 tbsp (finely chopped)
• Green Chillies: 2 (slit)
• Onion/Shallots: 1/2 cup (sliced)
• Tomatoes: 1 (medium, chopped)
• Water: 1 cup
• Salt: to taste

For the Spice Paste

• Red Chili Powder: 2-3 tbsp (Kashmiri chili for color, regular for heat)
• Turmeric Powder: 1/2 tsp
• Malabar Tamarind (കുടമ്പുളി): 3-4 pieces (soaked in warm water for 15 minutes)

Instructions

1. Prepare the Fish and Tamarind: Clean the fish thoroughly and set it aside. Soak the Malabar tamarind pieces in warm water.
2. Sauté the Spices: Heat coconut oil in a traditional clay pot (ചട്ടി) or a heavy-bottomed pan. Add mustard seeds and let them splutter. Then, add fenugreek seeds, dried red chilies, and curry leaves. Sauté until fragrant.
3. Add Aromatics: Add the finely chopped ginger, garlic, green chilies, and sliced onions. Sauté until the onions turn light brown.
4. Create the Paste: In a small bowl, mix the red chili powder and turmeric powder with a little water to form a smooth paste. Add this paste to the pan and cook on low heat until the raw smell of the spices disappears. This step is crucial for the deep color and flavor.
5. Cook the Curry Base: Add the chopped tomatoes and cook until they become soft and mushy. Now, add the soaked Malabar tamarind along with the water it was soaked in. Pour in a cup of water and salt to taste. Bring the mixture to a boil.
6. Add the Fish: Gently place the fish pieces into the boiling gravy. Reduce the heat to a simmer, cover the pot, and let it cook for about 10-15 minutes, or until the fish is cooked through and the gravy has thickened. Do not stir with a spoon; instead, gently swirl the pot to mix the gravy.
7. Final Touches: Turn off the heat. Drizzle a little more coconut oil on top and add a few fresh curry leaves for a final aroma. Let the curry rest for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Serve this delicious Kerala Fish Curry hot with boiled rice, tapioca, or appam. Enjoy!

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