Kerala style fish curry made in the claypot…
Fish curry made in the claypot or manchatti tastes better and in Kerala that’s how it’s made. A few years ago, I’ve bought a couple of manchatti or claypot from Kerala and they tagged along with me to Canada. In Summer, whenever I make fish curry I try to cook in the claypot. Claypot has to placed on the gas cooktops, so I use the separate gas burner on my outdoor grill. It’s not recommended to place claypot on induction or glass-ceramic stovetops.
This is an easy to make fish curry made with basic ingredients. I’ve used pomfret fish; king fish, sardines, mackerel etc can be used as well.
Can be served with rice, appam, idiyappam, chapati, puttu etc.
Other Fish curry recipes, click here.
Cooking Video
Kerala Easy Fish Curry- Claypot Easy Fish curry
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Curry leaves- 1 sprig
- Pearl onions or shallots, sliced thin- 10
- Salt- ½ tsp
- Garlic, chopped- 2 cloves
- Ginger, chopped- 1 inch slice
- Green chilies, chopped- 2
- Tomatoes, chopped- 2
- Chili powder- 1 to 2 tsp (based on your heat level)
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Salt- ¾ tsp
- Tamarind juice, freshly squeezed- ½ cup (2 inch slice soaked in ½ cup water)
- Water- 1 cup
- Pomfret or king fish pieces- 6
- Fenugreek seeds, crushed- ¼ tsp
- Coconut oil- 1 tsp
Instructions
- Soak 2 inch tamarind in ½ cup warm water for 5 minutes. Squeeze the tamarind in water to release the juice. Strain the juice and discard the skin.
- Place a claypot over medium heat (gas stovetop), let turn hot.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add curry leaves, sauté for a few seconds.
- Add pearl onions, season with ½ tsp salt and saute till onions turn light golden in color.
- Add ginger, garlic and green chilies; saute for a few minutes.
- Add tomatoes, combine well and let cook till mashed up for 5 minutes.
- Add chili powder, turmeric powder, coriander powder and salt. Combine well and cook for 2 minutes.
- Add ½ cup tamarind juice, combine well.
- Add 1 cup water, combine well.
- Let the gravy come to a slight boil.
- Add the fish pieces. Cover the claypan with a lid and cook covered for 10 minutes.
- Open the lid, add crushed fenugreek seeds. Cook for 2 minutes.
- Finally, drizzle 1 tsp coconut oil over the curry.
- Take the clay pan off the heat and keep the curry covered for a few minutes before serving.
- Serve along with rice, appam, idiyappam, puttu, chapati etc.
