Kerala Fish Curry with Coconut
A traditional Kerala fish curry featuring fresh fish simmered in a tangy, spicy coconut milk gravy, enriched with authentic Kerala spices for a rich, aromatic flavor profile.
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Ingredients
- 600 gramsFresh fish (like kingfish, seer fish or pomfret)
- 2 tablespoonsCoconut oil
- 1 teaspoonMustard seeds
- 0 ½ teaspoonFenugreek seeds
- 3 piecesDry red chilies
- 1 sprigCurry leaves
fresh
- 1 inchGinger
grated or finely chopped
- 1 teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 2 teaspoonsCoriander powder
- 2 tablespoonsTamarind paste
- 2 cupsWater
- 1 cupFreshly grated coconut
- 2 piecesGreen chilies
slit
- 1 ½ teaspoonsSalt
- 1 mediumOnion
finely sliced
- 1 mediumTomato
finely chopped
Instructions
Clean and cut the fish into medium-sized pieces. Set aside.
Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
Add fenugreek seeds, dry red chilies, and curry leaves. Sauté for about 30 seconds until aromatic.
Add the finely sliced onion and grated ginger. Sauté until onions turn translucent and golden brown, about 8-10 minutes.
Stir in turmeric powder, red chili powder, and coriander powder. Cook for 1-2 minutes until the spices release their aroma.
Add the finely chopped tomato and cook until soft and mushy, about 5 minutes.
In a blender, grind the freshly grated coconut with about 1 cup of water to make a smooth coconut milk. Strain if desired.
Add tamarind paste and the prepared coconut milk to the pan. Stir well and bring to a gentle boil.
Add the fish pieces gently into the curry, add slit green chilies and salt. Simmer on low heat for 10-12 minutes until fish is cooked through and curry thickens slightly.
Adjust seasoning if needed and remove from heat. Let it sit for a few minutes before serving to meld flavors.
