Kerala Style Fish Curry

To make Kerala Style Fish Curry, start by soaking kukum star in hot water. Clean and cut your fish into pieces. Heat coconut oil in a pan, add mustard seeds, and let them splutter. Then, sauté fenugreek seeds, ginger, garlic, and shallots until golden brown. Mix in turmeric, chilli powder, and Kashmiri chilli powder. Pour in the soaked kukum star with water, bring to a boil, add the fish and salt, and cook until the fish is done. Finally, add curry leaves and simmer for a few more minutes.

Yes, Kerala Style Fish Curry is naturally gluten-free as it primarily consists of fish, spices, and coconut oil, which do not contain gluten. However, always check the labels of any packaged spices you use to ensure they are gluten-free.

If you can't find kukum star, you can substitute it with a mixture of tamarind paste or lemon juice to achieve a similar tangy flavor. However, keep in mind that the taste may vary slightly from the traditional recipe.

Store leftover Kerala Style Fish Curry in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to maintain moisture.

Kerala Style Fish Curry pairs beautifully with steamed rice, appam (rice pancakes), or dosa (fermented rice crepes). You can also serve it with a side of vegetable stir-fry or a fresh salad to balance the spiciness.