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Fish Curry with Coconut Milk Kerala Style

by | Aug 12, 2022 | dinner, easy, indian, lunch, Seafood |

Fish Curry with Coconut Milk Kerala Style

Creamy spicy Fish Curry from Kerala cooked easily and quickly
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 1 lb/500g Fish cut into pieces
  • 5 tbsp vegetable oil
  • 6oz/170g 1 medium red onion sliced thin
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 2 tsp ground coriander
  • 2 tsp kashmiri chili powder
  • 1 tsp red chili powder
  • 3/4 tsp ground turmeric
  • 1/4 tsp fenugreek powder
  • 13.5 oz/400ml coconut milk
  • 2 or 3 tamarind (kudam puli)
  • 1.5 tsp salt
  • 2 sprigs curry leaves
  • 1 tsp coconut oil
  • 2 green chilis slit

Instructions
 

  • Heat up a pot and add vegetable oil. When the oil is hot, add minced ginger. Cook for just a minute, then add the sliced onion and a ¼ tsp salt. Sauté until soft. Add minced garlic, green chilis and cook until golden brown. Add a sprig of curry leaves towards the end.
  • Put all of the spices in, give it a stir. Add coconut milk immediately and stir. Add salt, tamarind, and curry leaves. Add ½ cup water, stir well, and bring to a boil. Taste and add more salt if necessary. Add the fish pieces, the fish should be sitting in the liquid. You can add a little bit more water if necessary. Cover the pot and simmer on medium low for 15 to 20 minutes, depending on the size of your fish.
  • When the fish is cooked, add a little coconut oil and a sprig of fresh curry leaves. Swirl the pan gently, do not stir. Cover the pot, and let this rest for a few hours, then refrigerate. Fish curry tastes best the next day. It tastes even better two days later! The fish is very soft, and this curry is perfect served over rice or with boiled yucca or kappa.
  • You can always add more green chilis or chili powder according to your taste. The recipe I’m giving you is not very spicy.
  • Both types of tamarind need to be soaked in water for a few minutes before using. If using kudampuli, wash it and soak it in water for 15 minutes. 2 pieces is medium sourness. 3 pieces is perfect for how I like it, a little more sour.
  • If using block of puli, cut off a small piece, less than an inch - and soak in water for 15 minutes. With a fork or your hands, get all of the paste off the seeds and use that in curry. A little bit of the soaking water can also be used in the curry. Taste gravy and add more puli according to your preference.