By Suprita Mitter
August 31, 2024
Kerala-style fish curry, known for its rich, tangy, and spicy flavours, is made with fresh fish, coconut milk, and a blend of aromatic spices. This traditional curry is often cooked in clay pots, enhancing its depth of flavour, and is best enjoyed with steamed rice.
500 gms fish fillets (preferably Kingfish, Mackerel, or Sardines) 2 tbsp coconut oil 1 tsp mustard seeds 1/2 tsp fenugreek seeds 2 sprigs curry leaves 1 onion 1 tbsp ginger 1 tbsp garlic, minced 2 green chillies 2 tomatoes
1 tbsp Kashmiri red chilli powder 1/2 tsp turmeric powder 1 tbsp coriander powder 1 tsp black pepper powder 1-2 pieces of Kokum (or tamarind pulp) 1 cup thick coconut milk Salt
Heat coconut oil in a clay pot. Add mustard seeds and fenugreek seeds. Add the curry leaves.
Add the sliced onions and sauté. Add minced ginger, garlic, and green chillies. Add chopped tomatoes and cook until they become soft.
Lower the heat and add Kashmiri red chilli powder, turmeric powder, coriander powder, and black pepper powder.
Add kokum or tamarind pulp and 1-1.5 cups of water to the pan. Bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes.
Add the fish pieces to the curry. Cover and cook on medium heat for 7-10 minutes.
Reduce the heat to low and add the thick coconut milk. Let it simmer for a few minutes. Do not let it boil after adding the coconut milk to prevent curdling.
Garnish with fresh curry leaves and serve hot with steamed rice.