Kerala Fish Curry

Cuisines

Best for

Often paired with

Recipe

Ingredients

300 grams	fresh fish (preferably seer or kingfish)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
10	curry leaves
1 cup	sliced shallots
2 tablespoons	ginger-garlic paste
2 tablespoons	red chili powder
1 tablespoon	coriander powder
1/2 teaspoon	turmeric powder
2 tablespoons	tamarind pulp
1 cup	coconut milk
2 cups	water
—	salt to taste

Instructions

1. 1 Clean and cut the fish into medium-sized pieces.
2. 2 Heat coconut oil in a clay pot or deep pan over medium heat.
3. 3 Add mustard seeds and fenugreek seeds, allowing them to splutter.
4. 4 Add curry leaves and sliced shallots, sautéing until the shallots turn golden brown.
5. 5 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Add red chili powder, coriander powder, and turmeric powder, stirring well to combine.
7. 7 Pour in the tamarind pulp and water, bringing the mixture to a boil.
8. 8 Add the fish pieces, ensuring they are submerged in the curry.
9. 9 Reduce the heat to a simmer and cook for 10-15 minutes until the fish is cooked through.
10. 10 Pour in the coconut milk, stirring gently, and simmer for another 5 minutes.
11. 11 Adjust salt to taste and remove from heat.
12. 12 Let the curry rest for a few minutes before serving.