Kerala fish curry
A South Indian coconut curry with mustard seeds, curry leaves and a gentle tang of tamarind.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 410 kcalper serving
Ingredients
- Firm white fish, in chunks600 g
- Ground turmeric1 tsp
- Kashmiri chilli powder1 tsp
- Ground coriander2 tsp
- Mustard seeds1 tsp
- Curry leaves10
- Onion1
- garlic3 cloves
- Grated fresh ginger1 tbsp
- Green chillies2
- Tomatoes2
- Coconut milk400 ml
- Tamarind paste1 tbsp
- Coconut oil2 tbsp
- Saltto taste
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Steps
- 1
Rub the fish with half the turmeric and a little salt and set aside.
- 2
Heat the coconut oil, add the mustard seeds and, once they pop, the curry leaves.
- 3
Add the chopped onion and cook until golden, then the garlic, ginger and slit chillies.
- 4
Stir in the remaining spices and the chopped tomatoes and cook until soft.
- 5
Pour in the coconut milk and tamarind, season and bring to a gentle simmer.
- 6
Add the fish and simmer, swirling the pan rather than stirring, until cooked through.
- 7
Let it rest for a few minutes and serve with rice.
Tips and questions
- Which fish should I use?
- Any firm fish that holds its shape: monkfish, kingfish, cod or even salmon. Stir gently after adding it.
- Can I make it ahead or freeze it?
- The flavour improves the next day; it keeps 2 days in the fridge. Freeze the sauce alone and add fresh fish when reheating.
- No tamarind?
- Use the juice of one lime added at the end for the sour note.
Enjoy your meal!
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