Coconut Milk Fish Curry Kerala Style

Kerala Coconut Milk Fish Curry

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Servings

6

Prep

10 min

Cook

10 min

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Kerala Coconut Milk Fish Curry

Total time is not inclusive of the ‘resting time’. Please allow the curry to rest at least 20-30 minutes before serving.

The Recipe Intro includes Video on how to make Kerala Coconut Milk Fish Curry. Check it out.

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coconut milk fish curry kerala

Ingredients:

  • 900 gms (about 6 steaks) ‏of King Mackerel/Kingfish /Seer Fish
  • 2 cups ‏fresh coconut milk (If using coconut cream from a carton/can please dilute  1 cup cream with 1 cup water)
  • 1 small ‏hot green chilli, finely sliced
  • 2 tsp ‏chilli powder (use the best quality milder chilli powder you can find)
  • ¾ tsp ‏turmeric powder
  • 2 medium ‏onion, minced finely (or use shallots, finely
  • 1 bulb ‏garlic, finely minced (the smaller variety of indian garlic is best)
  • To taste: ‏Salt (about 1 tsp)
  • 1-2 larger segments ‏fish tamarind /kudampuli /dried gambooge fruit
  • 1 handful ‏of curry leaves
  • 5-6 ‏fenugreek seeds




Method:

  1. Wash the fish well with salt and drain. I prefer to skin the steaks.
  2. In an earthen pot (manchatty/clay pot), add the coconut milk, chilli powder, and turmeric. (Earthen pot is traditionally  preferred, but for some reason I love this curry when made in my trusted old non stick pot).
  3. Mix and heat to a simmer. Careful that it does boil over. (Keep a close watch on it).
  4. Add the fish tamarind.
  5. Next add the fish gently to the simmering curry. Allow the curry to come back to a boil and add salt.
  6. After 1 minute lower the flame and cook uncovered or partially covered till the fish is  done and curry thickens a little. Turn off the stove.

For tempering:

  1. To a small wok or frying pan add 2-3 Tbsp Sunflower Oil Or coconut oil. Add the fenugreek and allow to turn golden.
  2. Next add the garlic followed by shallots/onion, then the green chilli and curry leaves and  saute till golden.
  3. Add to the curry. Don’t stir.
  4. Cover and allow to sit 15-30 minutes (at least) before serving.

Kerala Coconut Milk Fish Curry

 

Notes:

  • Do not leave the cleaned seer fish in water for too long . It tends to loose its firmness.
  • Fish fillets/steaks   left in the freezer for a while is easier to skin.
  • Rub with salt and wash the fish to remove the fishy odour.
  • Seer fish is best fresh or if you freeze them, use up quickly as they tend to loose flavour.
  • This fish curry is best if it is left to set a while before serving & tastes even better the next day.
  • When I do not have Coccum , I use the juice of fresh yellow lemon- 2 to 3 Tbsp and it is pretty awesome too, although perhaps not in step with tradition.

 

Key Ingredients: King Fish, Coconut Milk, Chilli Powder, Turmeric, Shallots, Garlic, Green chilli, Curry Leaves, Gambooge, Salt, Fenugreek, Oil.

Let us know if you tried it – Kerala Coconut Milk Fish Curry.

read the recipe introduction

 


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