Trivandrum, also known as Thiruvananthapuram, is the capital city of the Indian state of Kerala. Kerala is renowned for its rich culinary traditions, especially its seafood dishes. Trivandrum-style fish curry, also known as Trivandrum meen curry, is a popular and flavorful dish from this region.
Trivandrum-style fish curry is typically prepared using a variety of local fish such as kingfish, seer fish, or pomfret. The curry is characterized by its tangy and spicy flavors, which are achieved by using a combination of ingredients and spices unique to Kerala cuisine.
In this Trivandrum-style fish curry, fish is cooked in a rich ground coconut gravy. Moringa or drumsticks is usually added to this curry, some also add eggplant or brinjal.
Trivandrum-style fish curry is known for its vibrant flavors and the perfect balance of tanginess and spiciness. The addition of ground coconut gives it a creamy and rich texture. It is a delightful dish that showcases the culinary excellence of Kerala and is enjoyed by seafood lovers around the world.
- Grated coconut- 1½ cups
- Pearl or small onions- 2 or 1 large shallot
- Kashmiri chili powder- 1½ tsp (for more spice add regular chili powder)
- Turmeric powder- ¼ tsp
- Water- 1 cup
- Water- ½ cup
- Green chilies, halved- 2
- Fish pieces- 6 (I've added Sea Bream fish)
- Fresh tamarind extract- ½ cup
- Curry leaves- 8 leaves
- Salt- 1½ tsp
- Moringa or drumsticks- 8, cut into 3-inch slice (or add ½ cup diced eggplant or brinjal)
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Pearl or small onion, minced- 1 (must add)
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- I've added sea bream fish, any kind of fish like salmon, pomfret, king fish, sardine, mackerel can be used for making this curry. Shrimp or prawns can also be added.
- Clean the fish & rinse under running water. To remove fish odor, add some salt & lemon juice over the fish, combine well & rinse in water.
- If using whole fish, cut it into medium-sized slices.
- If using fresh tamarind, soak 3-inch slice of fresh tamarind in ½ cup warm water for 5 minutes. After 5 minutes, squeeze the tamarind well in water to extract the juice. Strain the tamarind extract & discard the skin. Keep it aside.
- Cut Moringa or drumsticks into 3-inch slices.
- To a blender jar, add the above-mentioned ingredients 'for grinding coconut'. Grind to a smooth paste.
- Pour the ground coconut into a clay pan or saucepan.
- Rinse the blender jar with ½ cup water, add that.
- Add halved green chilies, tamarind extract, fish pieces, curry leaves, salt & moringa; combine well.
- If you don't have moringa or drumsticks, add ½ cup diced eggplant or brinjal.
- Place the clay pan over medium heat.
- If placing the clay pan over the ceramic glass top cooktop, place a trivet- I use the trivet that came with the Instant Pot. Keep the clay pan over the trivet, this way the bottom of the clay pan wouldn't crack.
- Close the pan with a lid & cook for a few minutes till the fish has turned soft.
- Don't overcook the fish, it can break apart.
- After the fish has turned soft, take the claypan off the heat & keep it covered.
- For making the tempering, this is a must add, tempering will enhance the taste of this fish curry.
- Place a small frying pan over medium heat, add coconut oil, let turn hot.
- Add mustard seeds, let them splutter.
- Add small or pearl onions minced, fry till golden in color.
- Add halved dried red chilies & curry leaves, fry for a few seconds.
- Immediately pour the tempering over the fish curry.
- Keep the curry covered for a few minutes, this way the aroma of the tempering will infuse into the curry.
- Enjoy this fish curry with white Sona Masoori rice or Kerala Matta rice.
