Kerala Fish Curry
Servings:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Difficulty:
Medium
Ingredients
- 500g fish (king fish, seer, pomfret), cleaned and cut into medium pieces
- 0.5 tsp turmeric powder for marinating
- Salt to taste
- 1 cup fresh grated coconut
- 6-8 shallots/pearl onions
- 0.5 tsp cumin seeds
- 0.25 tsp fenugreek seeds
- Small lemon-sized tamarind soaked in 0.25 cup hot water
- 2-3 kokum pieces, alternative to tamarind
- 2 tbsp coconut oil
- 0.5 tsp mustard seeds
- 0.25 tsp fenugreek seeds for tadka
- 6-8 shallots, sliced
- 4-5 garlic cloves, sliced
- 1 medium tomato, chopped
- 1-1.5 tbsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 0.25 tsp turmeric powder
- 2 sprigs curry leaves
Instructions
- Marinate fish with turmeric and salt, keep aside 10-15 minutes
- Grind coconut, shallots, cumin, fenugreek and soaked tamarind with water to smooth paste
- Heat coconut oil in clay pot or deep pan, add mustard and fenugreek, let splutter
- Add sliced shallots and garlic, sauté till golden
- Add tomatoes and sauté till soft
- Add chilli, coriander and turmeric powders, fry on low till raw smell goes
- Add ground coconut paste, salt, and enough water for medium-thick curry
- Bring to boil
- Add fish pieces, cook on medium-low till just done (8-10 minutes)
- Finish with drizzle of coconut oil and curry leaves
- Turn off, cover and rest 10 minutes
- Serve with steamed rice, dosa, or appam