The traditional Kerala cuisine is incomplete without the mouth-watering and spicy fish delicacies. In the olden days, the fish was prepared in mud chatty (vessel) which was cleaned by rubbing ash on it and dried in the sunlight. Freshly caught fish was cleaned with rock salt and cooked in ground chilli, tamarind, and coriander paste.
The spicy and sour fish curry loaded with flavours still excites nostalgia among Malayali food lovers. Though the flavours and palettes have changed, Keralites all around the globe long for a bowl of piping hot rice with fish curry. Restaurateurs and chefs say that people prefer to try out different fish delicacies than the meat dishes. The number of Pescetarians, who follow a non-vegetarian diet which include only fish and no other meat, are significantly going up.
The flavour of the fish curry varies in different regions of Kerala. Ground coconut or coconut cream is a main ingredient in the fish curry. In fish mappas which is a popular fish preparation in central Kerala, coconut and coriander adds the perfect flavour. Fish moiley is inspired from the Portuguese cuisine, and is usually served as an accompaniment for breakfast dishes like appam.
Fish curry prepared by adding roasted and ground coconut mixture, raw coconut ground with spices, coconut milk or cream are some of the most common preparations here. Spicy fish curry with lots of chilli powder, fish in grated coconut, and turmeric powder (peera), and roasted fish covered in banana leaf too are enjoyed by fish lovers.
Tamarind, an unavoidable ingredient, adds the perfect sourness to the fish curry. Fresh tamarind or dried Malabar tamarind are generally used in it. Raw mango and bilimbi fruit too are added in fish curry for sourness. Bengal and Odisha too are known for their love of seafood and they prefer the unique flavour of mustard or mustard oil in fish curry. Vegetables like cauliflower, potato, lady finger and brinjal are added in the fish curry in these areas. In some parts of Kerala, drum sticks are added in the curry.
In the southern parts of Kerala, fish curry prepared by adding generous amount of roasted and ground coconut mixture is a speciality. Chilli, tamarind, coconut, and coriander are roasted and ground into a smooth paste, and the pieces of fish soaks up the flavour from this spicy mixture. Fish curry prepared along the coastal belt of Thiruvananthapuram, Kollam, and Alappuzha are quite famous and fish lovers from all over throng these place to relish the special fish dishes. Small fishes like anchovies are used to make 'meen peera' or fish cooked in lots of grated coconut with spices and tamarind.
Though Kerala is known for its super delicious fish curry, gastronomic experts say that we cook fish too much. Cooking fish for too long would take out its natural flavour, texture, and nutritional qualities as we. Salt or fresh water fishes like sardines, mackerel, mullet (kanambu), perch fish (prachi), koozhali and anchovies require less cooking time. These fish would be perfectly cooked in boiled gravy within just 5 minutes. In our cuisine, fish is cooked for so long until the gravy is reduced. However bigger fishes like pomfret, tuna, and blue fin requires more cooking time.
The fishermen in Kerala prepare a special fish curry in their boat when they are away in the sea to catch fish. The dish called the boatman fish curry uses simple ingredients like chillies, shallots and tomatoes. However, the freshly caught fish makes it more flavoursome and extra special.
In Tamil Nadu, a fish curry is called 'meen kolambu.' Lady fish fry is a speciality in Mangalore, and the rava coated fish fry called the 'tava' fry is a popular dish in Mumbai. Seer fish is one of the most consumed fishes in India. Meanwhile tuna, which is one of the most expensive fishes in the world, is extremely popular in foreign countries. They love to eat fillets of raw tuna with the accompaniment of specially prepared sauces.
In Europe, grilled fish is incredibly popular. 'Fish and chips' is a popular street food in England. Beer used in the marinade adds a unique flavour to the crispy fried fish. When the fish is grilled or baked, the skin is made extra crispy. Green peas, boiled vegetable and mashed potatoes complete a platter of baked fish in Europe.
Smoked salmon has a unique flavour and it can be cut into thin slices and eaten raw. Caviar or salt cured roe is the most expensive food item in the world.
Here are some tips to make the fish extra special and flavoursome
The pan should be heated well to grill fish. Fish should be placed skin down, with a little bit of oil, just before smoke comes up from the pan. Both sides of the fish could be grilled.
Cleaning the fish properly is as important as cooking it well. As per the food hygiene laws, blue coloured chopping boards and knives are used only to clean and cut fish. Meat, chicken or vegetables shouldn't be chopped or cut using these. Fish could be easily cleaned using scissors as well.
While frying fish or lobsters, moisture should be removed by dabbing it with a piece of clean cloth or paper towel. Store these in fridge before marinating. This would help to make the fish or lobster extra crispy.
Excellent fish stock could be prepared by sautéing the head, neck and bones in a little bit oil and then boiling it in water. This stock could be used in fish curry instead of water. It adds to the flavour and taste of the dish.
Coriander powder and chilli powder should be roasted well before adding into the fish curry. Similarly salt should be added only after adding fish pieces in the gravy.
In case the fish is not fresh, its odour can be removed by washing the fish pieces in tamarind water. Sautéing it in lemon juice too would make the fish smell fresh.
If a fish bone gets stuck in your throat, it could be removed by swallowing a small ball of rice or a bite of banana.
