• Nupur Bhattacharya

Kerala Style Fish Curry in Coconut Milk/Malabar Style Fish Curry/Fish curry in coconut milk recipe


Kerala Style Fish Curry in Coconut Milk/Malabar Style Fish Curry/Fish curry in coconut milk recipe
Kerala Style Fish Curry in Coconut Milk/Malabar Style Fish Curry/Fish curry in coconut milk recipe

This is a delicious Kerala-style fish preparation in coconut milk! Use any fish of your choice, it doesn’t matter, the main flavor comes from the mind-blowing gravy! Make sure to cook it in coconut oil for added flavor. Let me know if you enjoyed this recipe!


Ingredients

Yield: 3 servings


Fish...6 pieces (I used Asian Sea Bass or Bhetki)

Onions...1 medium sized (finely chopped)

Crushed Ginger and Garlic...1 tbsp.

Fresh tomato purée...1/2 cup

Curry leaves...10-12

Green chillies (slit)...5-6

Coconut milk...1 can or 400ml (Don't shake the can! Separate the top creamier half from the bottom thinner portion of the milk)

Mustard seeds...1/2 tsp.

Cumin seeds...1/2 tsp.

Fenugreek or methi seeds...1/4 tsp.

Turmeric powder...1/2 tsp.

Coriander powder...2 tsp.

Black pepper powder...1 tsp.

Kashmiri red chilli powder...2 tsp.

Tamarind concentrate...1 tsp.

Water...1/2 cup

Virgin coconut oil...3 tbsp.

Salt...to taste


Method
  • I am using the Bhetki or Asian Seabass or Barramundi fish

  • Coat the fish pieces with some salt and turmeric powder

  • Set a pan on medium heat and add 2 tablespoons of virgin coconut oil

  • Fry the fish for one minute on each side. Frying the fish helps it to retain its shape when added to the gravy. This step is optional if you like to put raw fish directly in the gravy, that's alright too

  • Once the fish is fried, set them aside and to the remaining oil in the pan add mustard seeds, fenugreek seeds or methi seeds, cumin seeds, curry leaves slit green chilies and stir fry for 15 seconds

  • Add in the onions, crushed ginger and garlic, sprinkle some salt and stir fry till the onions turn translucent. This should approximately take 3 to 4 minutes

  • Next, add in the tomato purée. Stir fry till the mixture dries up and looks oily. This should take approximately five minutes

  • Now add in turmeric powder, coriander powder, Kashmiri red chilli powder, black pepper powder and the thinner lower portion of the coconut milk.

  • Add half a cup of water to thin out the gravy

  • Place the lid on and let the gravy simmer for five minutes

  • Add salt to taste and tamarind concentrate to taste

  • Add in the fish and pour the creamier half of the coconut milk

  • Place the lid on and cook for two minutes

  • Add the remaining virgin coconut oil, give it a quick stir and done!



Hope you enjoyed this recipe!


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