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Delicious Kerala Fish Curry! Authentic flavors, easy-to-follow steps, and perfect spice balance. A must-try recipe for any seafood lover.
This Keralan fish curry is easy and delicious! This is one of my favourite Keralan fish curries. In Kerala it is usually made with Kingfish which is difficult to find in the UK.
Kerala fish curry, or meen kuzhambu, is a staple of Kerala cuisine. This seafood dish is often made with small fish like sardines or anchovies. I like to make it with larger, meatier fish like mackerel, halibut, cod, or even salmon.
How to make Kerala fish curry with Coconut. As the name suggests, we use coconuts to make this Kerala fish curry. We grind coconut with shallots, cumin seeds, and fenugreek seeds. The fenugreek seeds and the shallots give the unique flavor of the curry. Sauté shallots, and tomatoes in coconut oil.
10 M. Cooks in. 35 M. Total in. 45 M. Makes: 4 Servings. Ingredients. 500 grams Sardine fish , (mathi, seer or any other fish) 1 cup Shallots , chopped. 2 Tomatoes , pureed. 1-1/2 teaspoon Ginger Garlic Paste.
Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry. But, most importantly, it has a signature taste of kudampuli (Dried Malabar tamarind) and curry leaves. Make this authentic recipe at home with and without coconut. Here is how to make it.
Originating from the tropical south coast of Indian, this creamy Kerala-style fish curry features sea bass simmered in a coconut milk sauce.
This beautiful Keralan fish curry recipe is popular for good reason. Try this delicious, creamy curry recipe from Jamie Oliver to find out why for yourself.
You'll love this Kerala Fish Curry with Coconut Milk. Wild caught Mackerel Fish cooked with common spices & coconut milk, in a spicy fiery sauce that has a slight tang from tamarind. You can mop up this Fish curry Kerala style endless number of times with hot white rice. Tastes best the next day!
Kerala fish curry is one of the most popular recipes that come from this beautiful part of the world, the South West coast of India. It is dark red in color, spicy, yet slightly sweet and sour with a smoky note, thanks to Malabar tamarind.