kallu shappu meen curry / Kerala fish 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.
Almost all toddy shops have local men as their main customers. But there are also a few exclusive kallu shaps that 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 puzhukku (mashed tapioca/ cassava)
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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
- Soak kokum in water.
- Heat oil in a pan.
- Add mustard seeds and let them 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 chilli 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.
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Kerala fish curry / Kallu shappu meen curry
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.
Lovely presentation 🙂
Thanks Freda.
This looks delicious!
It was also interesting to learn about these food shops. ?
Thank you Ronit. It’s great fun and delicious to eat in these food shops.
Nice presentation
Thank you Moumita.
As always, a feast for the eyes! The food shops sound great.
Thank you Kathryn for this inspirational words!
Nice presentation
Thank you Deepa.
I think I would love this – I am partial to fish curry
Derrick it’s easy to cook and delicious. Give it a try, you will love it!
Yum, yum, yum! I’m always on the hunt for new curry recipes. Thanks, Sumith. Stunning, as always.
Glad you liked it and thanks for your support Tracey.
That curry looks so tasty and I love the way you presented it too (:
Thanks a lot. Glad you liked it.
Looks so tasty and the presentation is simply superb as always!
Thank you Indu.
It is so interesting learning these little bits and pieces about your home village/town, Sumith. This curry looks beautiful and delicious.
Robbie you should visit our little Kerala one day! It’s known as “God’s own Country” And thanks for the compliment.
Looks so yummy ?
Thank you Khadija
You’re welcome friend ?
You’re welcome
Looks amazing Sumith! I would love to visit Kerala someday… in the meantime, I will try your recipe!
Annika, yes please visit our beautiful little Kerala one day. You will love it in its greenery.
mmm. . . this looks yummy. The presentation is wonderful.
Thank you Sheryl.
That’s a work of art! Looks delicious.
Thank you Adam
Never have I seen a curry dish being presented like this. Bravo to utter creativity. Ray of “curry” sun ?
Thank you Thina for this beautiful bunch of words!
Beautiful presentation!
Thank you.
Sumith, as always your dishes are so full of art and I can’t even imagine how they would taste. To me it’s like a journey of delishness.
Thanks a lot, Cornelia. So is your photography for me. I am very impressed with your amazing photography skills. Keep inspiring us!
This is one curry I can have every day. Looks very yummy. Thank you for sharing.
Thank you Helen for your kind feedback.
Beautiful presentation
Thank you.