No Kerala wedding feast is complete without the signature fish curry, a flavorful and spicy dish that tantalizes the taste buds. This dish is known for its rich aroma, developed by cooking the curry the day before the celebration. It’s typically served with steaming hot rice, making it a perfect dish for special occasions. Here’s a simple and authentic recipe to recreate this traditional Kerala-style fish curry at home.
To prepare the fish curry, begin by soaking ¾ kg of thick fish fillets in saltwater for about half an hour. For the tamarind base, use 4 bulbs of Malabar tamarind. Once soaked, grind ginger, garlic, Kashmiri chili powder, regular chili powder, turmeric, and salt into a smooth paste, adding water as necessary.
Next, heat coconut oil in an earthen pot (chatty) and splutter mustard seeds. Add the prepared paste to the pot and sauté until the oil separates. Add the soaked tamarind along with some water and let it cook until the flavors meld.
Once this base is ready, layer it with fresh curry leaves, fish fillets, and the tamarind-masala mix in another earthen pot. Repeat this process, layering the curry leaves, fish, and tamarind mixture, and rotate the pot to ensure everything is mixed evenly. Allow the curry to come to a boil and cook it on a low flame for around 15 minutes.
After the fish is cooked through, sprinkle some fenugreek powder and add a dash of coconut oil to finish. The result is a flavorful and aromatic wedding-style fish curry that’s sure to be a crowd-pleaser. Enjoy this dish as part of a traditional Kerala feast, with the warmth and richness that’s characteristic of this beloved recipe.
