Kerala Style Fish Curry
Soft white fish simmered in spiced coconut milk, this Kerala Style Fish Curry has a beautiful balance of sweet and sour. Paired with steamed white rice, it’s a delicious hearty meal for any time of the year.
Ingredients
- 1 teaspoon turmeric
- 1 teaspoon black mustard seeds
- ½ teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 teaspoon chili powder (preferably Kashmiri chili powder, read notes below)
- 9 small fish fillets (I used shol fish)
- 1 and ½ teaspoon salt
- few fresh curry leaves
- 1 small (3.90 oz/111 g red onion)
- 1 small (2.40 oz/ 68g tomato)
- 4.15 oz/ 118g cherry tomatoes (read notes below)
- 1 tablespoon tomato paste (read notes below)
- 1 tablespoon coconut oil
- 1 tablespoon grated garlic ginger
- 1 and ½ cup coconut milk
- 1 teaspoon tamarind paste
- 2 green chili
Instructions
- Marinate the fish fillets with 1 teaspoon salt and ½ teaspoon turmeric. Keep aside for 15 minutes.
- Thinly slice the onion and tomato. Slice the cherry tomatoes in half.
- Place a pan on medium heat and add the coconut oil. Once the oil heats up, add the fennel and black mustard seeds. Allow it to sizzle for a few seconds and then, add the ginger garlic, onion plus few curry leaves. Sauté for 1 minute.
- Sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Mix it around.
- In a bowl, add the coriander powder, Kashmiri chili powder and fennel powder along with 1-tablespoon water. Give it a mix and pour it to the pan. Mix it all around and then, drop halved cherry tomatoes (save a little bit to be added at the end). Sauté for 5 minutes or until onion and tomatoes are cooked through and softened.
- Pour 1 and ½ cup coconut milk along with the turmeric and tomato paste. Stir around and add the green chili along with ½ cup water.
- Layer the fish fillets in one layer, put rest of the halved cherry tomatoes and few more curry leaves. Cook the curry for 5 to 7 minutes depending on the size of fish fillets.
- Check for salt and add any, if needed.
- Serve warm!
Notes
Depending on the size and type of the fish fillet, the cooking time of the fish will differ.
Tomatoes: I used 1 tomato, few cherry tomatoes and tomato paste mainly for color and flavor. You can substitute it with 2 medium size tomatoes.
Chili Powder: Preferably kashmiri chili powder is used to give the gorgeous red hue to the curry. I didn't had any hence use tomato paste.
Nutrition
Serving: 4people