Kallu shappu are a very sought after and dominant part of Kerala culture. Try Kerala fish curry / Kallu shappu meen curry from kallu shappu.

 

 Learn how to prepare the most famous and easy Kerala fish curry recipe ever! Serve this in a style...

Kerala fish curry / Kallu shappu meen curry.

Kallu shappu or local toddy shops are a very sought after and dominant part of Kerala culture. They are small white painted concrete or wooden structures with a large hand painted sign saying kallu or toddy. The shop is humble in its look, plain floors with the creaky, broken in parts benches and tables. The exclusive family shaps are remodelled to look more like a hotel with better facilities as compared to the traditional ones. However it is the food and the toddy that sets it apart.

Kerala fish curry / Kallu shappu meen curry Learn how to prepare the most famous and easy Kerala fish curry recipe ever! Serve this in a style...

Almost all toddy shops have local men as their main customers. But there are also a few exclusive kallu shaps which serve ladies and families too. It is not for the toddy they are there, but the delicious food.  Beef, Pork, Chicken, Duck, Shellfish, rabbit and much more are served with delicious kappa puzhakku (mashed tapioca/ cassava)


 Kallu shappu meen curry Learn how to prepare the most famous and easy Kerala fish curry recipe ever! Serve this in a style...

Prioritising food presentation and food photography, I have created a food group in Facebook. Join us, share your recipe, explore new bloggers and their recipe. Click on the link to join us –  Foodie art files

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Kerala fish curry cooking instructions

Prep Time: 10 minutes

Cooking Time: 20 minutes

serves: 3 to 4

Ingredients

  • Fish (Vatta/ bluefin trevally) cut into medium sized pieces – 1/2 Kg
  • Mustard seeds – 1/4 tsp
  • Fenugreek seeds – 1/2 tsp
  • Ginger ( chopped) – 2″ piece
  • Garlic (crushed) – 6 to 8 cloves
  • Green chillies – 2
  • Curry leaves – 2 sprigs
  • Kashmiri chilli powder- 2.5 to 3 tbsp
  • Coriander powder- 1 tsp
  • Turmeric powder – 1/2 tsp
  • Kudampuli / kokum – 20 to 25 gms
  • Asafoetida- 1/4 tsp
  • Water- as required
  • Coconut Oil – 1.5 tbsp
  • Salt- to taste

Method

  1. Soak kokum in water.
  2. Heat oil in a pan.
  3. Add mustard seeds and let it splutter and add fenugreek seeds and sauté for few seconds.
  4. Add ginger, garlic, green chillies and curry leaves. Sauté for a few minutes.
  5. Reduce flame to low and add kashmiri chili powder, coriander powder and turmeric powder.
  6. Add kokum. Cook over low flame.
  7. Add water and salt to taste. Bring to boil and add fish, cover and cook until done and gravy turns thick.
  8. Add asafoetida and 1 tsp coconut oil. Gently swirl the pan and switch off the stove. Kallu shappu meen curry is ready.

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Sumith.

 Kallu shappu meen curry Learn how to prepare the most famous and easy Kerala fish curry recipe ever! Serve this in a style...

 

 

recipe for Kerala fish curry / Kallu shappu meen curry
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Kerala fish curry / Kallu shappu meen curry

Kallu shappu are a very sought after and dominant part of Kerala culture. Try Kerala fish curry / Kallu shappu meen curry from kallu shappu.
Course Main Course
Cuisine Indian, kerala cuisine
Keyword Kerala fish curry / Kallu shappu meen curry
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 27 minutes
Servings 4 people
Calories 160kcal
Author Sumith Babu

Ingredients

  • 1/2 kg Fish (vatta / bluefin trevally) cut into medium size pieces
  • 1/4 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 2 inch piece ginger (chopped)
  • 6 cloves garlic (chopped)
  • 2 green chilli slit
  • 2 sprigs curry leaves
  • 2 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 20 gms kudampuli/ kokum
  • 1/4 tsp asafoetida
  • water (to cover the fish in pan)
  • 2 tsp coconut oil
  • salt (to taste)

Instructions

  • Soak kokum in water.


  • Heat oil in a pan.


  • Add mustard seeds and let it splutter and add fenugreek seeds and sauté for few seconds.


  • Add ginger, garlic, green chillies and curry leaves. Sauté for a few minutes.


  • Reduce flame to low and add kashmiri chili powder, coriander powder and turmeric powder.


  • Add kokum. Cook over low flame.


  • Add water and salt to taste. Bring to boil and add fish, cover and cook until done and gravy turns thick.


  • Add asafoetida and 1 tsp coconut oil. Gently swirl the pan and switch off the stove. Kallu shappu meen curry is ready.


Nutrition

Calories: 160kcal | Carbohydrates: 5g | Protein: 26g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 158mg | Potassium: 415mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 24mg | Vitamin E: 1mg | Calcium: 32mg | Iron: 1mg
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