Fish is indispensable in Kerala. The way it is made varies from place to place, but it always make it to the table for lunch or dinner. This is how fish curry is usually made in the households in Kottayam. When my grandfather was alive, we had fish every single day. That’s right. Every single day!!
When I blogged an okra recipe recently, I got a lot of requests for the fish curry that was shown in the post. The truth of the matter is that until recently my fish curries never tasted as they should. We started writing down the recipe every time we made it, and made changes to adjust the taste. We believe this recipe comes closest to the fish curry back home. Thanks to Manisha whose initial request started this whole post.
We make our fish curry in a chatti. The chatti in our home has a story to tell. The story that ends with, ” Wives know better”. When we were in Kerala last vacation, I mentioned that I would like to take a chatti back with me. Satish had a big problem with that, and was making all kinds of excuses. He was confident that the chatti wouldn’t make it home in one piece. Thanks to my persistence, the chatti made it home with us. Guess what he wants to bring back this time!! Ha-ha..
Now to the fish. Fresh fish is hard to come by, unless you have a Chinese store with fresh fish. We usually buy catfish from the local grocery store. Mallu stores have frozen fish from Kerala, but some of them lose their taste when frozen. This time we used salmon fillets. Back home, we have meenkarans ( fish monger) that brings fish right to your doorsteps. When I was a kid, they used to come on a cycle, with a basket of fish tied to the back of the cycle. They would honk their horns as a signal, and I was often made to run out of the house to flag him down. Then my mother would look and choose the fish, and sometimes neighbors all gather to discuss fish. If you had a cat, it would be close by, sniffing and rubbing against your legs, hoping to get some heads and tails.
Fish – 1lb. We used salmon fillets this time. We added some salt to the fillets to make them firmer, so that they don’t break easily. If you do this, be careful when you add salt to the curry.
Oil- 2 tbsp ( I use coconut oil)
Curry leaves- 1sprig + 2 or 3 f0r layering in the chatti
Mustard seeds, Fenugreek seeds- 1/4 tsp each
Shallots- 4 or 5 , sliced fine
Ginger- 2 tbsp , finely minced
Garlic – 15 cloves( if the cloves are small, leave them whole)
Turmeric powder – 1/4 tsp
Red chili powder- 2 tsp
Paprika – 3 tsp
Kudampuli- 2pieces ( clean in running water and soak them in water with some salt added to it)
Water- 1cup or more, as needed
Kudampuli soaking in salt water
Layer a few sprigs of curry leaves at the bottom of the chatti. Layer the raw fish on top of that.
Step2: Making the gravy
Heat oil in a pan, add the mustard seeds. When they splutter, add the fenugreek seeds. When the fenugreek seeds starts to change into a deeper color, add the shallots, ginger, garlic and curry leaves. Cook on medium heat till the shallots turn dark brown. Then add the chili powder and turmeric powder. Stir to combine with the oil.
Lower the heat and add paprika. Stir quicky. Paprika burns fast, so don’t leave on fire too long. Add water and the kudampuli which was soaked in some salt water. I usually add the salt water also. It looks muddy from the puli but I think it adds to the taste. Add enough water to make a watery gravy. Bring to a rolling boil.
Step 3: Bringing everything together
Pour this into the fish that has been arranged in the chatti. Cook covered on low medium heat till the fish is cooked ( 15-20 mins). Every 5-8min grab the chatti with mitts and give a slight swirl. This is the best way to make sure the flavors blend without breaking the fish pieces. Cook till the fish is cooked and the gravy is lightly thick. ( some people prefer a watery gravy)
Taste for salt . Just before serving, add some coconut oil on the top and fresh curry leaves to garnish.
The curry is good right off the stove, but the flavor intensifies after a day.
The curry can be left out in room temperature, especially in winter. Every night it is slightly warmed over the stove. During winter, our fish curry stays outside for atleast 3 days.
Coriander powder is omitted to increase shelf life.
Adding coconut oil over the fish curry after it is cooked can add a wonderful aroma, and I don’t recommend missing this step.
To serve : My favorite way is to eat this with rice and a thoran.
Also goes well with chappathi, puttu and the perpetual favorite, kappa and meen ( here and here).