Cook Time :20 Min | Servings : 2 Persons

Kerala Fish Curry/ Kerala Meen Kulambu
Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.

Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.

Kerala fish curry is cooked with coconut oil and coconut milk. These two gives an awesome taste, makes it milder and a wonderful treat with white Rice. Any fish of ur choice can be used. I got this recipe from here.

Ingredients :
Cat Fish/ King Fish 2-3 pieces
Coconut Oil 2 tbsp
Curry Leaves 1 strand
Ginger 1 inch
Green Chili 3 nos
Tamarind 3/4 lemon size
Coconut Milk 3/4 cup
Water 1 cup
Salt to taste
To make a thick paste
Red Chili Powder 1 1/2 tsp
Coriander Powder 1 tbsp
Turmeric 1 tsp
Water 2-3 tbsp
  1. Step 1

    Chop the Onion and ginger into thin slices. Split open the green chilies. Soak tamarind in 1 cup of warm water and squeeze the juice. Using the ingredients from “To make a thick paste” make a thick paste. Clean the fish and marinate it with the part of the thick paste made above.

  2. Step 2

    Heat coconut oil in the non-stick pan. When hot, add curry leaves, onion, green chili and ginger. Let it fry till the onion turns golden brown. Add the remaining thick paste and fry for 2 min. Keep stirring to avoid burning.

  3. Step 3

    Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till the raw smell of tamarind paste leaves for about 5 min.

  4. Step 4

    Add the coconut milk and allow it to boil for 5 more mins. Let it sit for 30 mins for the fish to absorb the sauce.

Tips :
  • I usually like the fish cooked in the sauce, but it will be broken into pieces. If you want the fish to be whole add it when adding the coconut milk.

(*) Serve with White rice and fish fry.