Kerala Tomato fish curry recipe with detailed photos and video.

Kerala tomato fish curry is a tasty fish preparation from my native. This is a quick and easy fish curry recipe. In this preparation the fish is simmered in spicy and tangy tomato and onion sauce. A really lip-smacking Kerala dish which you should try.

Kerala tomato fish curry recipe - About

Kerala tomato fish curry is an easy and tasty preparation of fish in which the fish cooked in a rich onion based gravy. Unlike other Kerala fish recipes, this dish does not use any coconut. The onion and ripe red tomatoes itself make the gravy inviting. It is also known as 'thakkali meen curry' where 'takkali' in Malayalam stands for the tomato and 'meen' for fish.

Kerala tomato fish curry is a spicy and sour fish preparation. Green chilies, chili powder and ginger not only give spiciness but also influence its flavor. The curry leaves and fenugreek seeds are again used for flavoring. The tomatoes and vinegar are used for sourness. I think, the soft varieties of fishes are suitable for this curry. I suggest sardines gives the best results, as it absorbs the spices quite easily.

Kerala tomato fish curry - Tips and Tricks

As we already discussed above, this recipe has a balanced spicy and sour taste. The sourness comes from tomatoes. Use ripe red tomatoes. The tomatoes should be cooked and mashed well to attain the consistency of the gravy.
The addition of a few drops of vinegar will balance the entire taste. But this ingredient is optional, if your tomatoes are sour enough, you can omit it.
The number of tomatoes used should be determined after tasting the tomatoes. Not all varieties give equal sourness. If the tomatoes are sour, use less and vise versa.
Soft fleshed fishes such as sardine, mackerel etc. will be good for this recipe.
After preparing the fish curry, let it give a rest of at least thirty minutes so that the fish pieces get time to absorb the spices.

Kerala tomato fish curry - Serving suggestions

This fish curry can be served with rice, chapati, dosa, appam etc.

Kerala Tomato Fish Curry | No Coconut Kerala Fish Curry Recipe | Thakkali Meen Curry Recipe| How To Make Kerala Tomato Fish Curry

Fish in Tomato Onion Base

Preparation time: 7 minutes | Cooking time: 20 minutes | Total time: 27 minutes

Ingredients

10 sardines, cleaned
1 medium onion, peeled and finely chopped
2 ripe tomatoes, finely chopped
3 to 4 green chilies
1" piece ginger, peeled and chopped
1 spring curry leaves
1 teaspoon hot chili powder
1.5 tbsp Kashmiri red chili powder
1/2 teaspoon turmeric powder
6 to 8 fenugreek seeds
2 teaspoon vinegar (optional)
Salt to taste
3 tablespoons of oil
1.5 cups of water or water as necessary

How to make Kerala thakkali meen curry

Kerala thakkali meen curry preparation with step by step photos

Heat one earthenware (manchatti) over medium high heat. When the pot turns hot, pour coconut oil.
Put mustard seeds in the hot oil and wait till the crackling stops.
As soon as the crackling sound has been stopped, add fenugreek seeds.
When the fenugreek seeds became aromatic, you can put curry leaves, finely chopped onion, ginger and slit green chilies.
Sauté till the onions turns light golden in color.
Reduce the flame and add the spice powders like, turmeric powder, chili powder and Kashmiri chili powder.
Sauté till the raw smell vanishes.

Further add the chopped tomatoes and mix well.
Cover with the lid and cook over low flame till the tomatoes turns soft.
Once the tomatoes are soft, mash with the back of a spoon.
Put salt to taste and pour enough water to the gravy and mix well. I used 1.5 cups of water. Let it boil.
Once the gravy starts to boil and oil separates, you can add the fish.
Swirl and shake the pan to mix the curry. You an hold the pot with a thick cotton cloth.
Cover and cook till the gravy reduced and the fish turns soft.
Once the fish cooked nicely, switch off the flame, open the lid and sprinkle a few drops of vinegar. Mix well.
Let it rest for at least thirty minutes before serving.
Enjoy.