{"id":25722,"date":"2019-04-20T23:12:23","date_gmt":"2019-04-21T03:12:23","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25722"},"modified":"2023-04-24T18:38:24","modified_gmt":"2023-04-24T22:38:24","slug":"kerala-easy-fish-curry-claypot-easy-fish-curry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kerala-easy-fish-curry-claypot-easy-fish-curry\/","title":{"rendered":"Kerala Easy Fish Curry- Claypot Easy Fish curry"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25723\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/Kerala-fish-curry.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/Kerala-fish-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/Kerala-fish-curry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kerala style fish curry made in the claypot&#8230;<\/p>\n<p>Fish curry made in the claypot or manchatti tastes better and in Kerala that&#8217;s how it&#8217;s made. A few years ago, I&#8217;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&#8217;s not recommended to place claypot on induction or glass-ceramic stovetops.<\/p>\n<p>This is an easy to make fish curry made with basic ingredients. I&#8217;ve used pomfret fish; king fish, sardines, mackerel \u00a0etc can be used as well.<\/p>\n<p>Can be served with rice, appam, idiyappam, chapati, puttu etc.<\/p>\n<h3><a href=\"http:\/\/www.thasneen.com\/cooking\/category\/recipes\/by-category\/fish-curry-by-category\/\">Other Fish curry recipes, click here.<\/a><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25724\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/kerala-easy-fish-curry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/kerala-easy-fish-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/kerala-easy-fish-curry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/kerala-easy-fish-curry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Cooking Video<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Easy Clay Pot Kerala Fish curry- Pomfret Fish Curry\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/hIHCGn-SjUM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/04\/kerala-easy-fish-curry-475x200.jpg\" \/>\n<div class=\"item ERName\">Kerala Easy Fish Curry- Claypot Easy Fish curry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Pearl onions or shallots, sliced thin- 10<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Garlic, chopped- 2 cloves<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 inch slice<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Chili powder- 1 to 2 tsp (based on your heat level)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 3\/4 tsp<\/li>\n<li class=\"ingredient\">Tamarind juice, freshly squeezed- 1\/2 cup (2 inch slice soaked in 1\/2 cup water)<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ingredient\">Pomfret or king fish pieces- 6<\/li>\n<li class=\"ingredient\">Fenugreek seeds, crushed- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak 2 inch tamarind in 1\/2 cup warm water for 5 minutes. Squeeze the tamarind in water to release the juice. Strain the juice and discard the skin.<\/li>\n<li class=\"instruction\">Place a claypot over medium heat (gas stovetop), let turn hot.<\/li>\n<li class=\"instruction\">Add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add curry leaves, saut\u00e9 for a few seconds.<\/li>\n<li class=\"instruction\">Add pearl onions, season with 1\/2 tsp salt and saute till onions turn light golden in color.<\/li>\n<li class=\"instruction\">Add ginger, garlic and green chilies; saute for a few minutes.<\/li>\n<li class=\"instruction\">Add tomatoes, combine well and let cook till mashed up for 5 minutes.<\/li>\n<li class=\"instruction\">Add chili powder, turmeric powder, coriander powder and salt. Combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add 1\/2 cup tamarind juice, combine well.<\/li>\n<li class=\"instruction\">Add 1 cup water, combine well.<\/li>\n<li class=\"instruction\">Let the gravy come to a slight boil.<\/li>\n<li class=\"instruction\">Add the fish pieces. Cover the claypan with a lid and cook covered for 10 minutes.<\/li>\n<li class=\"instruction\">Open the lid, add crushed fenugreek seeds. Cook for 2 minutes.<\/li>\n<li class=\"instruction\">Finally, drizzle 1 tsp coconut oil over the curry.<\/li>\n<li class=\"instruction\">Take the clay pan off the heat and keep the curry covered for a few minutes before serving.<\/li>\n<li class=\"instruction\">Serve along with rice, appam, idiyappam, puttu, chapati etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala style fish curry made in the claypot&#8230; Fish curry made in the claypot or manchatti tastes better and in Kerala that&#8217;s how it&#8217;s made. A few years ago, I&#8217;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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25724,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1249,382,661,27,30],"tags":[301,527,651],"class_list":["post-25722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clay-pot-recipes","category-fish-by-ingredient","category-fish-curry-by-category","category-indian-cuisine","category-video","tag-fish-curry","tag-kerala-style-fish-curry","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25722"}],"version-history":[{"count":1,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25722\/revisions"}],"predecessor-version":[{"id":30384,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25722\/revisions\/30384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25724"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}