Kerala

Kerala meen curry

Name: Kerala meen curry
Total time: 35 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500 g seer fish or sardines cut fish; 3 pieces kudampuli; 1 1/2 cups water; 10 sliced shallots; 1 1/2 inch julienned ginger; 6 cloves sliced garlic; 3 slit green chilli; 2 tbsp kashmiri chilli powder; 1 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1/2 tsp fenugreek seeds; 1/2 tsp mustard seeds; 2 sprigs curry leaves; 3 tbsp coconut oil; Salt, to taste

Red, sour and better tomorrow. The Kerala fish curry is a patient soul.

35 minTime

27 gProtein each

hotSpice

The fish tamarind3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

294kcalsame

27 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer fish or sardines, cut

Kudampuli3 pieces

Water1½ cups

Shallots10, sliced

Ginger4 cm, julienned

Garlic6 cloves, sliced

Green chilli3, slit

Kashmiri chilli powder2 tbsp

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)½ tsp

Fenugreek seeds½ tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Coconut oil3 tbsp

Saltto taste

Method

6 steps

1Soak the kudampuli in 1/2 cup warm water for 10 minutes.
2Heat the coconut oil in a clay pot or heavy pan. Splutter mustard and fenugreek, then add shallots, ginger, garlic, green chillies and curry leaves.
3Lower the heat. Add the chilli powders and turmeric with a splash of water and cook to a paste.
4Add the kudampuli with its water, the rest of the water and salt. Boil 3 minutes, then slide in the fish.
5Cover and simmer gently. Swirl the pot instead of stirring.
6Drizzle a little coconut oil and a few curry leaves on top. Rest a few hours before serving if you can.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kerala meen curry

Red, sour and better tomorrow. The Kerala fish curry is a patient soul.

35 minTime

27 gProtein each

hotSpice

The fish tamarind3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

294kcalsame

27 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer fish or sardines, cut

Kudampuli3 pieces

Water1½ cups

Shallots10, sliced

Ginger4 cm, julienned

Garlic6 cloves, sliced

Green chilli3, slit

Kashmiri chilli powder2 tbsp

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)½ tsp

Fenugreek seeds½ tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Coconut oil3 tbsp

Saltto taste

Method

6 steps

1Soak the kudampuli in 1/2 cup warm water for 10 minutes.
2Heat the coconut oil in a clay pot or heavy pan. Splutter mustard and fenugreek, then add shallots, ginger, garlic, green chillies and curry leaves.
3Lower the heat. Add the chilli powders and turmeric with a splash of water and cook to a paste.
4Add the kudampuli with its water, the rest of the water and salt. Boil 3 minutes, then slide in the fish.
5Cover and simmer gently. Swirl the pot instead of stirring.
6Drizzle a little coconut oil and a few curry leaves on top. Rest a few hours before serving if you can.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala meen curry

Make it your way

Ingredients

Method

Kerala meen curry

Make it your way

Ingredients

Method

Make it a meal