What is the best fish for Kerala fish curry?

It always tastes better after a day. This Kerala fish curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.

What is Malabar fish curry?

Malabar Fish Curry is a mouth-watering delicacy prepared using seer fish, tamarind puree, grated coconut, shallots, coconut oil, chillies, mustard seeds and curry leaves. With tamarind and coconut in it, this fish curry recipe has a balance of tangy, sweet and salty flavours.

How do you make sardines fish curry?


  1. Clean Gambooge in clear running water and soak it in little warm water minimum for half an hour.
  2. Heat coconut oil in an clay cooking pot / manchatti.
  3. Now add the ground spice powders paste you made in advance.
  4. When it started boiling add the cleaned sardine pieces.

How make mackerel fish curry Kerala style?


  1. 1 kg of fish preferably mackerel / ayala cut into medium size pieces.
  2. 1 medium onion chopped.
  3. 1 inch of ginger, chopped.
  4. 5-6 garlic, chopped.
  5. 1 sprig of curry leaves.
  6. 1/4 tsp of fenugreek seeds.
  7. 1 tsp of mustard seeds.
  8. 2 Tbsp of Kashmiri chilly powder.

What is Kerala sauce?

Kerala is a deeply fragrant pepper sauce blending curry spices with habanero, bird’s eye chili, ginger, and kaffir lime leaf to create the essence of southern India.

What does Malabar fish curry taste like?

Is Choora and KERA fish the same?

Choora is another name for Kera fish. The fish’s flesh is soft and moist, and the colour is a deeper pink. Kera fish or Tuna is a popular delicacy in many parts of the world. Various dishes are made using fresh Kera fish as it has a distinctive taste and flavour.

How to make Kerala fish curry?

How to Make Kerala Fish Curry 1.Make a paste of onion, tomatoes, garlic and green chillies. Keep aside. 2.Heat oil in a pan. 3.Add coconut paste and cook until golden brown. 4.Add dry spices and cook for about 3 minutes, keep stirring. 5.Remove from heat and keep aside. 6.Heat the remaining oil in another saucepan.

What is mathanga erissery (Kerala pumpkin curry)?

Mathanga Erissery ( Kerala Pumpkin Curry ) is one of the popular dish prepared as part of Onam Sadya. It’s a delicious curry made out of pumpkin. It’s a sweet and spicy curry with the sweetness from the pumpkin and spice from the chili. The flavor of coconut along with spices cooked with pumpkin is a delight to our taste buds.

How to make the best Indian curry?

Heat coconut oil in clay pot earthenware. (If you don’t have one use non-stick kadai) Once hot, crackle mustard seeds. Now add chopped shallots and garlic. Sauté them until translucent or for about 2-3 minutes. After 2 to 3 minutes, add the curry leaves.

What is mathanga erissery?

Mathanga Erissery, a traditional curry made with yellow pumpkin, coconut and spices. Mathanga is yellow pumpkin in Malayalam. Cooked pumpkin is concocted with coconut spice paste and tempered with mustard and coconut in coconut oil.