Kerala Fish curry

           Kerala Fish curry

 

Here's a flavorful Fish Curry without Coconut that’s perfect for those who prefer a lighter, tangy version of this classic dish. This recipe uses basic Indian spices and tamarind for a rich, spicy, and slightly sour curry. Follow the steps below for a delicious home-cooked fish curry.

 Fish Curry Without Coconut – Step-by-Step Recipe

🔸 Serves: 3–4

🔸 Prep Time: 15 minutes

🔸 Cook Time: 25 minutes

 Ingredients:

For the fish:

* 500g fish (kingfish, seer, mackerel, or any firm white fish)

* ½ tsp turmeric powder

* ½ tsp salt

* 1 tbsp lemon juice (optional – for marinating)

For the curry:-

* 2 tbsp oil (coconut oil or any neutral oil)

* 1 tsp mustard seeds

* 1 sprig curry leaves 

* 1 medium onion, finely chopped

* 1 green chili, slit (adjust to taste)

* 1 tbsp ginger-garlic paste

* 1 medium tomatoes, finely chopped

* 1½ tsp red chili powder (adjust to taste)

* 1 tsp coriander powder

* ½ tsp turmeric powder

* Salt to taste

* 1½ cups water (adjust as needed)

* Small lemon-sized tamarind (soaked in ½ cup warm water)

* Fresh coriander leaves, for garnish

 Step-by-Step Instructions:

Step 1: Prepare the Fish

* Clean and cut the fish into medium-sized pieces.

* Marinate with turmeric, salt, and lemon juice.

* Set aside for 10–15 minutes while you prepare the curry base.

Step 2: Soak Tamarind:-

* Soak tamarind in warm water for 10 minutes.

* Squeeze and strain to extract tamarind juice. Set aside.

Step 3: Make the Curry Base:-

* Heat oil in a pan.

* Add mustard seeds and let them splutter.

* Add curry leaves and green chili.

* Add chopped onions and sauté until golden brown.

Step 4: Add Tomatoes & Spices:-

* Add ginger-garlic paste and sauté for 1 minute until raw smell disappears.

* Add chopped tomatoes and cook until soft and mushy.

* Add red chili powder, coriander powder, turmeric, and salt.

* Cook the masala until oil begins to separate from the sides.

Step 5: Add Tamarind Water:-

* Pour in the tamarind extract and let it come to a boil.

* Add 1 to 1½ cups of water depending on how thick you want the curry.

* Simmer for 5–7 minutes to let the flavors develop.

Step 6: Add the Fish:-

* Gently place the marinated fish pieces into the simmering curry.

* Cover and cook for 8–10 minutes on medium heat until the fish is cooked through.

* Avoid stirring too much – shake the pan gently to avoid breaking the fish.

Step 7: Finish & Garnish:-

* Taste and adjust salt or tanginess if needed.

* Garnish with chopped coriander leaves.

* Let the curry rest for 10 minutes before serving – it deepens the flavor.

 Serving Suggestions:-

* Serve hot with steamed rice, jeera rice, idli, roti.

* Pairs well with a simple cucumber-onion salad on the side.

ENJOY!!!!