Kerala traditional recipes

                                     Kerala Recipes



The quintessential fish curry of Kerala comes with raw mango acidity and ground coconut paste in a orange-red gravy. Dried red chilly, coriander seeds and ground coconut is dry roasted and then ground in a stone pestle into a thick paste. Fish is marinated for a few minutes in salt and squeezed raw mango juice. The ground masala is then heated in water (can add some coconut milk to reduce the spice level), raw mango slices are added, a few curry leaves for flavour and finally the fish is added and brought to boil in a red clay pot closed with a red clay cover. One can finish with a few spoons of coconut water on the top for sweetness. Serve hot with red rice. More items can be added to the masala and the gravy, but the essence of the dish is these. Any type of sea fish can be used with this gravy, tastes best with oily fish like mackerel or sardines or bloody fish like fresh red tuna or fresh king fish or even shark. A common man's dish such as this is not included when chefs from fancy restaurants are asked to prepare their choice dishes

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