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Kerala Fish Curry with Coconut Milk- Pepper Delight #pepperdelightblog #recipe #fishcurry #fishwithcoconutmilk #keralafood #keralastylefishcurry #nadanfood #indianrecipes #easter #meencurry #christmas #seafood #fishrecipes #festivalrecipes #sidedish #keralaeasterrecipes #fishstew
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Kerala Fish Curry with Coconut Milk
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk! 

Course: Side Dish
Cuisine: Indian
Keyword: fish curry, kerala
Servings: 4
Author: Akhila
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
  1. Clean the fish and cut it into medium sized pieces. Keep it aside.
  2. Soak tamarind in a small bowl of hot water for 10 mins.
  3. 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.
  4. Add sliced onion with a little salt and saute until it becomes golden, do not let the onions to brown.
  5. 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.
  6. 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.
  7. Add coconut milk and gently swirl the pan to mix it properly without breaking the fish. Taste and adjust salt as needed.
  8. 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.
  9. Serve warm with steamed rice / naan / roti / mashed tapioca.
Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper, tilapia, rohu, or catla can be used.

2. Adjust the amount of chili powder used according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.