Kerala Fish Curry Rice
Kerala Fish Curry Rice is a Kerala Indian lunch dish made with fish, kudampuli, grated coconut, ginger-garlic paste and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 45 min
- Calories (estimate)
- ~580 kcal
- Course
- Lunch
- Cuisine
- Kerala (Indian)
Rate this recipe
Ingredients
What goes into Kerala Fish Curry Rice. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Fish (Kingfish/Sardine)
- Kudampuli (gamboge)
- Grated coconut
- Ginger-garlic paste
- Shallots
- Curry leaves
- Coconut oil
- Kerala chili powder
- Turmeric powder
- Salt
Method
- 1Soak kudampuli in warm water.
- 2Sauté shallots, ginger-garlic paste, and curry leaves in coconut oil.
- 3Add chili and turmeric powders; cook briefly until fragrant.
- 4Add soaked kudampuli with its water, some fresh water, and salt; bring to a boil.
- 5Gently add fish pieces; simmer on low heat until fish is cooked through and gravy thickens.
- 6Serve hot with steamed rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
