Kerala Fish Curry

Kerala Fish Curry combines tender, flaky fish with flavorful sauce made from a combination of earthy and fiery spices and rich coconut milk.

Prep Time 5

Cook Time 20

Total Time 25

Calories 404kcal

Author Robin Donovan

Ingredients

2 to 3 kokum see note for substitution information
2 tablespoons oil
¼ teaspoon fenugreek seeds
¼ teaspoon black mustard seeds
5 or 6 curry leaves
2 to 3 green chiles such as serranos or jalapenos
1 onion sliced
2 tablespoons ginger-garlic paste
1 small tomato chopped
1 teaspoon salt
½ teaspoon ground turmeric
1 tablespoon ground coriander
1 ½ teaspoons red chile powder use more or less depending on your preference for spice
1 pound meaty fish halibut, cod, salmon, etc.
1 cup full-fat coconut milk
2 tablespoons chopped cilantro

Instructions

Soak the kokum or tamarind in about 1/4 cup of warm water for 15 minutes, then squeeze the fruit to release any liquid, adding that to the soaking water. Reserve the soaking water and discard the fruit.
Heat the oil in a medium skillet, and heat over medium-high heat. Add the fenugreek seeds, cumin seeds, and curry leaves.
Once the leaves start to splutter, add the green chilies and onions and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes.
Next, add the ginger paste, garlic paste, and tomatoes and cook, stirring occasionally, for another 2 to 3 minutes.
Now add the salt, turmeric, coriander, and chile powder and cook, stirring constantly, for another 1 to 2 minutes.
Add the fish along with the kokum or tamarind soaking water, if using, cover the skillet, reduce the heat to low, and cook for 7 to 10 minutes, until the fish is cooked through.
Finally, add the coconut milk and the tamarind paste or amchur powder if subsittuting for the kokum/tamarind, and let the curry simmer for a few more minutes.
Just before serving, stir in lime juice if using as a substitute for the kokum/tamarind, and garnish with the cilantro.

Notes

1. If you don't have kokum, you can substitute 2 to 3 tablespoons of tamarind pulp, soaked and squeezed as described for the kokum, or 2 tablespoons tamarind paste, 1 tablespoon amchur powder, or the freshly squeezed juice of 1 lime.

Nutrition