Yummy Typical Trivandrum Fish Curry

by SpicyTreats
Yummy Typical Trivandrum Fish Curry is a sumptuous, authentic and traditional styled fish curry dish from Thiruvananthapuram, the capital city of Kerala. Fish pieces are cooked in a tangy flavored coconutty gravy making the seafood delicacy very special and unique. This is an awesome and delicious fish curry from God's Own Country, that you will cherish with a bowl of hot rice, mashed tapioca and appam. As an option, while cooking Mackarel/Vaala fish, you can also add drumstick pieces and mango. Drumsticks add fiber to the dish and are a rich nutrient punch of vitamins A, C, K and B and minerals like calcium, iron and magnesium. The chewy drumsticks add a special texture to the curry. Yummy Typical Trivandrum Fish Curry is one of the quick and easiest seafood dishes you can prepare. Fish is nutritious, rich in protein and other vital nutrients required for body. You can discover a well detailed fish curry dish here that can be easily prepared at home.
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Yummy Typical Trivandrum Fish Curry – pachakam.com
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(Method of preparation is appropriate for Barracuda/Mackarel /Vaala meen etc) - 500 gms
  • Chilly powder(Do not scoop up) - 3 tbsp
  • Coriander powder(Do not scoop up) - 2 1/2 tbsp
  • Fenugreek powder(Uluva) - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Grated Coconut - 2 1/2 tea cup
  • Curry leaves - 10 leaves
  • Shallots – 6(Kunjulli) - 7 nos
  • Green chillies(if you have unda mulaku[round green chillies] that will be excellent combination for this recipe) - 3 nos
  • Kokum(Kudampuli Small, Wash well and soak in little water) - 5 pieces
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Fish(Method of preparation is appropriate for Barracuda/Mackarel /Vaala meen etc) - 500 gms
  • Chilly powder(Do not scoop up) - 3 tbsp
  • Coriander powder(Do not scoop up) - 2 1/2 tbsp
  • Fenugreek powder(Uluva) - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Grated Coconut - 2 1/2 tea cup
  • Curry leaves - 10 leaves
  • Shallots – 6(Kunjulli) - 7 nos
  • Green chillies(if you have unda mulaku[round green chillies] that will be excellent combination for this recipe) - 3 nos
  • Kokum(Kudampuli Small, Wash well and soak in little water) - 5 pieces
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean fish well and remove scales etc and cut into small pieces.
  2. Take a small frying pan and on a slow flame, dry roast the coriander powder till it turns a light shade of brown. Take extra care that you do not burn the powder.
  3. Next add 1 tsp fenugreek powder to this and fry for a very short while, say less than a minute. NOTE: Do not let the powder mix burn. This can spoil the taste of the curry completely.
  4. Switch the flame off and add chilly powder to the rest of the powders in the fry pan. Mix all the powders well and keep aside.
  5. In a blender, add the grated coconut. Add 6-7 shallots. Add all the fried powders. Add Turmeric powder, and required salt.
  6. Do not add any water yet. Close the blender and powder the contents with a few spins.
  7. Open the blender and add 1/4 tea cup of water and blend till the consistency reaches that of a fairly granular mixture.
  8. Add little more water to it if necessary. Do not blend for very long. The masala should not become too smooth/watery.
  9. Open the blender lid once again and add 5-6 curry leaves. Spin once or twice.
  10. In a claypot/wok add the above masala from the blender.
  11. Add kokum along with water used to soak it. Let it boil in medium flame.
  12. Add the fish and 3 green chillies. Add salt as required.
  13. Add 1/2 tea cup water. Using cloth/oven mittens, take the clay pot with both hands and rotate the clay pot gently thereby mixing the fish and masalas well. Using a spoon might break the fish pieces. Allow it to boil.
  14. Cover and cook till done. Rotate the clay pot twice or thrice in between cooking as done in the above step, to avoid the curry from burning.
  15. Transfer to a serving dish and serve along with rice.
  16. Note: When making Mackarel/Vaala fish you can also add Tomato and Drumsticks (cut into pieces) in the step where you add the fish to the claypot. Raw mango pieces can also be added instead of Tomato.
Recipe Notes

You can visit this link Fish Curry With Drumsticks. You can also visit this link Kottayam Styled Fish Curry.

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3 comments

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Meera thomas April 28, 2010 - 12:08 am

Love the smell and taste. This recipe will stay in my favorites list forever. I am from Trivandrum and have been searching for some thing similar. Thanks for sharing this one.

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Anjali Raman April 27, 2010 - 5:10 am

What a lovely recipe! I made this yesterday and impressed my hubby… Very well narrated..5 stars to you..

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Lakshmi Pillai May 3, 2010 - 1:20 am

Yummy fish curry indeed!! Me and my sister almost exhausted the whole stuff. Not much left for my poor hubby..we both thank you for this awesome recipe. Please keep posting more.

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