Kerala Fish Stew

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Fish – 1lb
Onion – 1/2
Tomato – 1/2
Green Chili – 4
Pepper (Whole pepper, ground)
Ginger garlic paste – 2 tspn
Coconut powder – 1 cup
Lemon juice – 1/2 tspn
Turmeric powder – 1/2 tspn

Preparation..:Cut the fish into medium sized pieces and marinate for half an hour in turmeric powder, salt and lemon juice.Grind the coconut powder with water and strain the water. Repeat this process three times using the same coconut paste. The first batch of coconut milk will be thick, the second a little thinner and the third the thinnest. Keep these separately.

Heat oil in a pan and add mustard seed, ginger garlic paste and saute for few minutes. Add the sliced onion, curry leaves, green chillies and saute till it becomes soft and translucent. Add the tomatoes and saute for a minute. (Note : Do not mash the tomatoes).

Add the pepper powder and simmer the heat. Add the Thinnest coconut milk and salt and mix well. Add the fish pieces carefully, cover and cook the fish.

Now pour the 2nd extract – Semi thick coconut milk and let it cook slowly for sometime till the fish completly absorbs it.

Then pour the 1st extract- Thick coconut milk; place it on low fire again for a minute and gently shake so that it gets mixed . (Note : Don’t stir after the fish is cooked, as the fish might break.

Remove the pot from the fire and add some lime juice or vinegar.

Serve with Appam or idiyappam or with steamed rice..!!

Fish And Fry

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Fish– 5 pieces(Thinly sliced)
Olive Oil – 6 tbsp
Garlic – 4 pieces (Crushed)
Onion – 1 big onion thinly sliced in long pieces
Pepper – 1 tsp (Ground into coarse powder)
Chili powder – 1 tsp
Turmeric Powder – 1 tsp
Salt – to taste
Coriander leaves – 3 stems
Lemon juice – 4 tablespoons
Curry Leaves – 2 stems (Roasted)


Marinate the fish with lemon juice, turmeric powder, chilli powder and salt for half an hour.

Heat oil in pan and add the add the onion, garlic and curry leaves and add a pinch of salt and saute for few minutes till it turns golden brown

Add the pepper now and then the marinated fish pieces.

Simmer for couple of minutes and turn then over. Take care that the onions do not get burnt. SImmer them for a couple of more minutes.

Serve hot with chopped coriander leaves..!!

Bengali Fish Curry with Kerala Touch

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2 tblsp lemon juice
2 tblsp olive oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
2 red chillies whole
1 tsp turmeric powder
2 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
Coconut paste – 5 tablespoons

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.

Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.

Heat up remaining oil, mix in mustard seeds, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in color.

Mix in red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil.

Now add the coconut paste and then mix in shallow fried fish, put green chilli slits on top.

Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

Take off and decorate with cut green coriander leaves…!!

Seer Fish Curry

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Fish – 1/2 kg (cut into pieces)
Oil – 4 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 2 stems
Small Onion – 20 numbers
Ginger – 1/2″ piece
Garlic – 6 cloves
Chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric Powder – 1/2 tsp
Asafetida – ¼ tsp
Tamarind (Soaked in water for few minutes and drained) – 30 ml
Coconut Paste (Scraped and ground into a paste) – 3 tsp
Salt – to taste


Soak fish in lemon juice and salt for 15 minutes.
Heat oil in a pan and add mustard seeds, curry leaf, finely cut small onion, ginger and garlic paste and fry till onions are golden brown.
Now add coriander powder, chili powder and turmeric and fry for 2 minutes.
Add tamarind juice and salt.

Add the coconut paste and water according to the quantity required and boil.
Add fish after few minutes and allow to simmer on slow fire till gravy thickens and cook till done.

Garnish with fresh coriander leaves and serve with Seer Fish Fry…!!

Seer Fish Fry

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Thin, sliced fish pieces – 500
Lemon juice – 3 tsp
Salt to taste
Lemon wedges – 1 full lemon
Finely sliced onion rings – 1 onion

Grind to a fine paste:
1 tablespoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cumin seeds
½ teaspoon(s) coriander seeds
10 small onion chopped
2 teaspoon(s) garlic chopped
2 teaspoon(s) ginger chopped
4 curry leaves


Wash the fish and drain well.

Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes.

Marinate the fish slices in the ground paste for about an hour.
Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not overcrowd the griddle.

Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.

Once all the fishes are done fry the onion sliced in ring shapes in the remaining oil for 2 minutes and spread on the fried fishes to provide an inviting look.

Add a dash of lemon and mint leaves to tickle the taste buds!!