Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk!
Course: Side Dish Cuisine: Indian Keyword: fish curry, Servings: 4
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Ingredients
- 3.5 lb/1.5 kg fish (check notes)
- 1 medium sized onion (sliced)
- 1 inch sized ginger (crushed)
- 3-4 pods of garlic (crushed)
- 2 green chilies (slit)
- 2-3 kudampuli / gamboge / tamarind
- 2 tsp chili powder
- 1 tsp turmeric powder
- 3 tsp coriander powder
- ¼ tsp fenugreek powder
- 1 tsp mustard seeds
- 2 sprigs of curry leaves
- 1½ cup water +more (if needed)
- ¾ cup / 5.6 oz coconut milk
- coconut oil (as required)
- salt (as required)
Instructions
- Clean the fish and cut it into medium sized pieces. Keep it aside.
- Soak tamarind in a small bowl of hot water for 10 mins.
- To a pan (preferably a claypot / manchatti) add little oil and splutter mustard seeds. Add curry leaves, ginger, garlic and green chilies. Saute on a medium flame until its raw smell subsides.
- Add sliced onion with a little salt and saute until it becomes golden, do not let the onions to brown.
- Add red chili, coriander, turmeric powder and fenugreek powder to the pan and mix well. Add the soaked tamarind and saute for another 2- 3 minutes.
- Add water, salt, close the lid and set the flame at high. When the water starts to boil add the fish pieces and bring the flame to a medium. Place the lid and allow the fish to cook for another 5-10 mins.
- Add coconut milk and gently swirl the pan to mix it properly without breaking the fish. Taste and adjust salt as needed.
- Allow the curry to cook for another 5mins on a low flame, top with some coconut oil and curry leaves. Switch off the flame and let it covered and rest for 15-20 minutes.
- Serve warm with steamed rice / naan / roti / mashed tapioca.
