Kerala Fish Curry Recipe
Kerala Fish Curry is a traditional South Indian dish known for its bold flavors and aromatic spices. This dish features tender pieces of fish cooked in a rich and tangy coconut-based curry sauce. It's a perfect blend of spicy, sour, and savory flavors that will tantalize your taste buds.
Prep Time: 15 minutes Cook Time: 25 minutesIngredients:
- 1 lb firm white fish fillets (such as tilapia or cod), cut into chunks
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1/2 cup coconut milk
- 1 tbsp tamarind paste
- 2-3 green chilies, slit lengthwise
- 1 sprig curry leaves
- 1-inch piece ginger, grated
- 4-5 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 2 tbsp coconut oil
- Salt to taste
Instructions: How to Cook Kerala Fish Curry
- Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
- Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
- Add chopped onions, green chilies, curry leaves, ginger, and garlic. Saute until onions turn translucent.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Stir in coriander powder, red chili powder, and tamarind paste. Cook for a minute.
- Pour in coconut milk and bring the curry to a gentle simmer.
- Add the marinated fish pieces and simmer for 8-10 minutes or until the fish is cooked through.
- Adjust salt and spice levels according to your taste.
- Serve hot with steamed rice or appam for a delicious meal.
