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Fish Curry Kerala Style
A fiery and tangy Kerala fish curry with coconut milk, kokum and curry leaves — the taste of the Malabar coast.
Ingredients
Instructions
Heat coconut oil in a wide pan, add mustard seeds and curry leaves until they splutter.
Add onion and cook until golden, add garlic and ginger.
Add all spices, cook 2 minutes until fragrant.
Add tomatoes and cook 5 minutes.
Add coconut milk and kokum or tamarind, bring to a simmer.
Simmer 10 minutes for flavours to develop.
Gently add fish pieces, cook 8 minutes without stirring too much.
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.
