Kerala Style Fish Curry
Kerala Style Fish Curry is a bold, coconut-infused curry packed with tangy tamarind and fiery spices. It’s a flavour-packed option for anyone who enjoys coastal cooking with a bit of heat and depth.
Ingredients
- 500 g White Fish Fillets Cut into Medium Pieces (e.g., cod, haddock, kingfish)
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 2 Dried Red Chillies
- 2 Onions Finely Sliced
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 2 Green Chillies Slit
- 1 tsp Turmeric Powder
- 1½ tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1 Tomato Chopped
- 200 ml Thin Coconut Milk
- 100 ml Thick Coconut Milk
- 1 Tamarind Ball Soaked in 50 ml Warm Water and Extracted
- 8-10 Curry Leaves
- 1½ tsp Salt Adjust to Taste
Instructions
- Heat the coconut oil in a deep pan on medium heat. Add mustard seeds and allow them to splutter.
- Add fenugreek seeds, dried red chillies, and curry leaves. Sauté for a few seconds until aromatic.
- Add the sliced onions and cook until soft and light golden.
- Stir in garlic paste, ginger paste, and green chillies. Cook for 2–3 minutes.
- Add turmeric powder, Kashmiri chilli powder, and coriander powder. Sauté for 1 minute to cook out the raw flavour of the spices.
- Add the chopped tomato and cook until soft and mushy.
- Pour in the tamarind extract and thin coconut milk. Bring to a gentle boil.
- Add the fish pieces carefully. Cover and simmer on low heat for about 10–12 minutes, or until the fish is cooked through.
- Add the thick coconut milk and simmer gently for 2–3 minutes without boiling.
- Check seasoning and adjust salt if needed. Remove from heat and let it rest for 5 minutes before serving.
Nutrition
Calories: 230kcalCarbohydrates: 11gProtein: 27gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 63mgSodium: 1019mgPotassium: 578mgFiber: 3gSugar: 4gVitamin A: 258IUVitamin C: 12mgCalcium: 44mgIron: 2mg
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