1. Kashmiri chilli powder has less heat but gives a vibrant red colour. 2. To increase the spice, add regular chilli powder and reduce the addition of Kashmiri chilli powder.

Ingredients. 2 onions finely chopped; 300 gm fish; 1 tsp ginger grated; Handful curry leaves; One small ball of kodam pulli (Kerala tamarind) soaked in 1 cup warm water ...

3. Add the spices—chili powder, turmeric, and salt—and mix thoroughly. 4. Bring the mixture to a gentle boil. 5. Lower the heat and carefully add the marinated fish pieces.

1. Cut the fish into 2cm cubes and refrigerate until ready to use. 2. Heat the coconut oil in a large saucepan and add the fenugreek seeds and stir for a minute.

Swirl the pot 3 to 4 times for a few seconds to prevent the fish from sticking to the bottom. Step 6: Finally, pour one tablespoon of coconut oil on top followed by some curry leaves.

5. Fish Curry. If you love to indulge in seafood, then the Kerala fish curry is worth a try! This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with ...

Kanji, chamandi podi and papadum together is as simple and traditional as a Kerala meal can get. So is rice, meen (fish) curry, fish fry and kadumanga (mango pickle) or else lemon pickle.

This fish curry is cooked in traditional Kerala style using coconut oil and curry leaves. Cooking in coconut oil is healthy as the oil aids in the smooth running of the digestive system. Being low ...

From banana fritters to spicy seafood and creamy coconut stews, these South dishes from Kerala, Tamil Nadu, Andhra, and ...