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Kerala Fish Curry

This recipe provides instructions for making a traditional Kerala fish curry from India using coconut milk, tamarind, and spices. The recipe calls for fish pieces simmered in a coconut milk based gravy made from sautéed shallots, ginger, garlic and spices like mustard seeds, curry leaves, and chili powder.

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197 views2 pages

Kerala Fish Curry

This recipe provides instructions for making a traditional Kerala fish curry from India using coconut milk, tamarind, and spices. The recipe calls for fish pieces simmered in a coconut milk based gravy made from sautéed shallots, ginger, garlic and spices like mustard seeds, curry leaves, and chili powder.

Uploaded by

drdeepumathewmds
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Kerala Fish Curry Recipe

This fragrant and flavorful fish curry is a staple in Kerala, India. The use of coconut milk
and tangy kudampuli (Malabar tamarind) creates a unique depth of flavor. You can
adjust the spice level to your preference.

Ingredients:
 3 tbsp coconut oil
 1/2 tsp mustard seeds
 1/4 tsp fenugreek seeds
 2 sprigs curry leaves
 1/2 inch ginger, chopped
 6 cloves garlic, chopped
 10 small onions (shallots), thinly sliced
 2 green chillies, slit
 1 tsp salt
 1/2 tsp turmeric powder
 2 tsp red chilli powder (adjust for spice level)
 2 tsp coriander powder
 3 pieces kodampuli (Malabar tamarind)
 1 cup coconut milk (thin)
 250 gms firm white fish (cut into pieces)
Instructions:
1. Heat coconut oil in a pan (preferably a deep pot or an earthenware pot). Add
mustard seeds, curry leaves, and fenugreek seeds. Let the mustard seeds
crackle.
2. Add chopped ginger, garlic, and shallots. Saute until the onions are softened and
lightly browned.
3. In a small bowl, mix turmeric powder, coriander powder, and red chilli powder
with a little water to make a thick paste. Add this paste to the pan and cook for a
minute, stirring constantly.
4. Soak the kodampuli in hot water for 10-15 minutes. Extract the pulp by squeezing
with your hands and discard the seeds. Add the tamarind pulp and the water
used for soaking to the pan.
5. Season with salt and bring to a simmer.
6. Add the fish pieces and gently stir to coat them with the gravy. Cover the pan and
cook for 15-20 minutes, or until the fish is cooked through.
7. Pour in the thin coconut milk and simmer for another 5 minutes. The gravy
should thicken slightly.
8. Adjust the seasoning with salt and red chilli powder if needed.
9. Serve hot with steamed rice, appams, or parottas.
Tips:
 You can substitute tamarind paste for kodampuli if unavailable. Use about 1
tablespoon of tamarind paste diluted with some water.
 For a richer gravy, use thicker coconut milk.
 You can add other vegetables like tomatoes or okra to this curry.
 If you don't have curry leaves, you can substitute them with dried curry leaves or
a pinch of curry leaf powder.

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