Fish Curry Kerala Style
A fiery and tangy Kerala fish curry with coconut milk, kokum and curry leaves — the taste of the Malabar coast.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
Indian
gluten-free
Ingredients
700gfirm white fish fillets, cut in large pieces
400mlcoconut milk
2ripe tomatoes, diced
1large onion, diced
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspKashmiri chilli powder
1 tspturmeric
1 tspground coriander
4kokum pieces or tamarind paste, 2 tbsp
15curry leaves
1 tspmustard seeds
3 tbspcoconut oil
Instructions
1
Heat coconut oil in a wide pan, add mustard seeds and curry leaves until they splutter.
2
Add onion and cook until golden, add garlic and ginger.
3
Add all spices, cook 2 minutes until fragrant.
4
Add tomatoes and cook 5 minutes.
5
Add coconut milk and kokum or tamarind, bring to a simmer.
6
Simmer 10 minutes for flavours to develop.
7
Gently add fish pieces, cook 8 minutes without stirring too much.
8
Serve with steamed rice — never skip the rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
599
Protein
39.1g
Fat
42.1g
Carbs
18.6g
Fiber
4.9g
Sodium
426mg
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