Kerala Fish Curry with Coconut
Kerala fish curry is so special one for any fish lovers. As the name suggests it is from the Land of Coconuts,Kerala.This fish curry tastes great when eaten the next day.
Servings: 4 people
Calories:
Equipment
- Spatula
- Knife
- Chopping board
Ingredients
- 1 lb Tilapia Fish see notes
- 8 nos Shallots
- 2 pods Garlic
- 1 no Tomato chopped
- 2 Tsp Coconut oil
- 1/2 Tsp Turmeric powder
- 1 1/2 Tsp Red Chili powder
- 3 Tsp Coriander Powder
- Tamarind lemon sized soaked in 1 cup water
- Curry leaves few
- 1/2 Tsp Mustard seeds
- 1/8 Tsp Methi seeds
- Salt As required
To grind
- 1/2 Cup Coconut grated
- 1/2 Tsp Jeera /Cumin seeds
- 1/8 Tsp Methi seeds/ fenugreek seeds
Instructions
- Clean and cut the fish. Apply some turmeric and keep aside.
- Grind the coconut with the ingredients under ‘ To grind’.
- In a deep pan, add oil.
- When the oil is hot add mustard seeds and methi seeds. When the mustard seeds crackle, add shallots and garlic.
- Saute shallots till golden,add tomatoes and spice powders.
- Cook till the tomatoes becomes mushy.
- Extract the tamarind juice from the soaked tamarind. Add this tamarind extract to the cooked tomatoes.
- Let it boil till the raw smell goes.
- Add the ground coconut mixture in it. Add required salt.
- Let it boil for a second and add fish pieces.
- Cook in medium flame till the fish is cooked and soft.
- Drizzle a tsp of coconut oil and add curry leaves. Close the pan and switch off the flame.
- Serve the curry with rice.
Video
Notes
- Use shallots for the best taste. But still you can use normal onions if you can’t find shallots.
- Adjust the red chili powder as per your spice level.
- Try to use Coconut oil for the authentic taste.
- Sardine or Mathi is the perfect choice to make this curry. But I used Tilapia as I couldn't get fresh Sardine.