{"id":8351,"date":"2024-06-11T12:07:06","date_gmt":"2024-06-11T12:07:06","guid":{"rendered":"https:\/\/satyamskitchen.com\/?p=8351"},"modified":"2024-07-23T11:28:46","modified_gmt":"2024-07-23T11:28:46","slug":"kerala-style-fish-curry-with-mackerel","status":"publish","type":"post","link":"https:\/\/satyamskitchen.com\/recipe\/kerala-style-fish-curry-with-mackerel\/","title":{"rendered":"Kerala Style Fish Curry with Mackerel"},"content":{"rendered":"\n
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This Fish Curry pairs wonderfully with steamed white rice. The tangy and spicy flavors of the curry complement the mild and fluffy texture of the rice, making it an ideal base to soak up all the rich gravy. Additionally, it can be served with traditional Kerala sides like appam or puttu, which enhance the authentic experience. For a balanced meal, consider adding a side of saut\u00e9ed vegetables or a fresh cucumber salad to offset the spiciness. To complete the meal, a serving of pappadam adds a delightful crunch.<\/p>\n\n\n\n
Store leftover fish curry in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.<\/p>\n\n\n\n
Q. Can I use frozen mackerel for this fish curry recipe?<\/strong> Q. How do I adjust the spice level of the curry?<\/strong> Q. Can I substitute curry leaves with dried ones?<\/strong> Q. How do I make tamarind water?<\/strong> Q. What should I serve with Kerala Style Mackerel Fish Curry?<\/strong> If you like this fish curry recipe, you might also like Kottayam Style Fish Curry<\/a>.<\/p>\n\n\n\n Here are other Kerala recipe suggestions: Mention us @satyamskitchen<\/a> and tag #satyamskitchenrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Kerala Style Mackerel Fish Curry is a traditional dish that captures the authentic flavours of Kerala. This delicious curry features succulent mackerel cooked in a vibrant, tangy sauce. <\/p>\n","protected":false},"author":1,"featured_media":8360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[167],"tags":[333,267,348,293],"class_list":{"0":"post-8351","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-curries","8":"tag-fish","9":"tag-indian","10":"tag-kerala","11":"tag-seafood","12":"post_format-post-format-video"},"yoast_head":"\n
A: Yes, you can use frozen mackerel if fresh fish is not available. However, thaw the fish thoroughly in the refrigerator before using it in the recipe.<\/p>\n\n\n\n
A: You can adjust the spice level by varying the quantity of green chilies and red chili powder used in the fish curry recipe. For a milder curry, reduce the amount of chili or omit it entirely.<\/p>\n\n\n\n
A: While fresh curry leaves are preferred for their distinct flavor, you can use dried curry leaves if fresh ones are not available. However, the flavor may not be as intense.<\/p>\n\n\n\n
A: To make tamarind water, soak a small ball of tamarind in warm water for about 15-20 minutes. Then, squeeze the tamarind pulp to extract the liquid, and discard the solids.<\/p>\n\n\n\n
A: This curry pairs well with steamed rice, appam (rice pancakes), or dosa (savory crepes). You can also serve it with chapati or crusty bread for a delicious meal.<\/p>\n\n\n\nRecipe Suggestions<\/h2>\n\n\n\n
Kerala Egg Roast<\/a>
Kerala Egg Curry<\/a><\/p>\n\n\n\nHave you tried this recipe?<\/h2>\n\n\n\n