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 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Calories 404kcal
Author Robin Donovan
Ingredients
2 to 3kokumsee note for substitution information
2tablespoonsoil
¼teaspoonfenugreek seeds
¼teaspoonblack mustard seeds
5or 6 curry leaves
2 to 3green chilessuch as serranos or jalapenos
1onionsliced
2tablespoonsginger-garlic paste
1small tomatochopped
1teaspoonsalt
½teaspoonground turmeric
1tablespoonground coriander
1 ½teaspoonsred chile powderuse more or less depending on your preference for spice
1poundmeaty fishhalibut, cod, salmon, etc.
1cupfull-fat coconut milk
2tablespoonschopped 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.