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Authentic Kerala Fish Curry Recipe with Coconut Milk

Authentic Kerala Fish Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb Firm white fish cod, halibut, or kingfish, cut into 2-inch chunks
  • 1 cup Coconut milk full-fat
  • 2 tbsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1 cup Shallots thinly sliced
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 2 Green chilies slit lengthwise
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 3 pieces Kokum Malabar tamarind, soaked in warm water
  • 1 sprig Curry leaves
  • 1 tsp Salt or to taste
  • 1/2 cup Water

Instructions
 

  • Heat the coconut oil in a deep pan or traditional clay pot over medium heat.
  • Add the mustard seeds and fenugreek seeds. Let them splutter for about 30 seconds.
  • Stir in the sliced shallots, ginger paste, garlic paste, green chilies, and curry leaves. Sauté until the shallots turn soft and golden brown.
  • Lower the heat and add the Kashmiri red chili powder, coriander powder, turmeric powder, and salt. Cook for 2 minutes, stirring continuously until the raw smell of the spices disappears.
  • Pour in the water and add the soaked Kokum pieces along with their soaking liquid. Bring the mixture to a gentle boil.
  • Gently slide the fish chunks into the simmering sauce. Cover the pot and cook for 10 to 12 minutes until the fish is tender, flaky, and cooked through.
  • Reduce the heat to low. Carefully stir in the full-fat coconut milk and let it gently simmer for another 2 to 3 minutes. Do not let it boil vigorously to prevent the coconut milk from splitting.
  • Remove the pot from the heat. Let the curry rest for at least 15 minutes to allow the flavors to meld together before serving hot with steamed rice.