Description
Kerala Fish Curry is a staple of coastal Kerala cuisine, known for its bold flavor, bright red color, and the distinctive use of tamarind or raw mango for tanginess. This curry varies slightly across regions—from the coconut-free, spicy red gravies of Kottayam to the mango-infused, coconut-laced versions of Alappuzha—but all retain the unmistakable essence of Kerala’s backwater kitchens.
Prepared with fresh, firm fish such as seer, sardines, or mackerel, the curry is simmered in a base of red chili powder, turmeric, coriander, and crushed garlic. The seasoning includes curry leaves, fenugreek, and mustard seeds tempered in coconut oil. Depending on local variation, the base may or may not include grated coconut or coconut milk.
Often cooked in a clay pot (manchatti) for enhanced depth and aroma, Kerala Fish Curry is served with matta rice, tapioca (kappa), or even pathiri. It remains a daily staple and festive favorite across households in Kozhikode, Kollam, and Ernakulam, as well as among Malayali communities in Mississauga, Brampton, and Calgary.
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