Kerala fish curry is a classic dish from the South Indian state of Kerala, known for its rich and aromatic flavors. It typically features fish cooked in a spicy and tangy coconut-based gravy. Here’s a traditional recipe to make Kerala fish curry:
Ingredients:
- 500 grams fish fillets (such as kingfish, pomfret, or mackerel), cleaned and cut into pieces
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 4-5 curry leaves
- 1-inch piece of ginger, grated
- 4-5 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1/2 teaspoon fenugreek seeds (methi)
- 1 cup thick coconut milk
- 1 cup thin coconut milk (or use 1/2 cup coconut milk powder mixed with 1 cup water)
- Salt to taste
- Tamarind pulp (optional), soaked in water and strained
- Fresh cilantro leaves for garnish
Instructions:
- Heat coconut oil in a deep pan or kadhai over medium heat. Add mustard seeds and fenugreek seeds, and let them splutter.
- Add sliced onions to the pan and sauté until they turn golden brown.
- Add grated ginger, minced garlic, slit green chilies, and curry leaves to the pan. Sauté for a couple of minutes until the raw aroma disappears.
- Reduce the heat to low and add turmeric powder, red chili powder, and coriander powder to the pan. Mix well with the onion mixture and sauté for a minute.
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- Pour in the thin coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes.
- Once the gravy has slightly thickened, add the fish pieces to the pan. Ensure that the fish is submerged in the gravy. Cook covered for about 7-10 minutes until the fish is cooked through.
- Once the fish is cooked, pour in the thick coconut milk and gently stir to combine. Adjust salt to taste.
- If using tamarind pulp for extra tanginess, add it to the curry at this stage.
- Simmer the curry for another 2-3 minutes. Be careful not to boil vigorously once the thick coconut milk is added to prevent curdling.
- Garnish the Kerala fish curry with fresh cilantro leaves and remove from heat.
- Serve hot with steamed rice or Kerala-style appam.
Enjoy the authentic flavors of Kerala with this delicious fish curry!
