Thank you, friends, for all your messages and continued support. We recently moved from Arkansas to Austin, Texas, and we are really enjoying our new home. Austin feels wonderfully familiar in many ways and sometimes even reminds me of India.
Between moving, settling in, exploring the new city, and recovering from all the exhaustion, it took me a little while to get back to blogging. I have quite a few recipes waiting in my drafts, and I’m excited to start sharing them again.
Today’s recipe is Kerala Fish Curry. Fish is a wonderful source of protein and can make a flavorful, satisfying meal without feeling too heavy. Whenever I have a choice between fish and chicken, I often find myself choosing fish, so I’m always interested in trying different fish recipes.
Kerala Fish Curry gets its distinctive flavor from coconut oil, coconut milk, tamarind, and spices. The coconut milk gives the curry a rich, smooth taste that pairs beautifully with steamed white rice. You can use your preferred firm fish for this recipe.
This recipe was adapted from this Kerala Fish Curry recipe.
Kerala Fish Curry / Kerala Meen Kulambu
Recipe Details
Fish Curry
Kerala
Sashi
20 minutes
2
Ingredients
For the Fish Curry
- Catfish / King fish or other firm fish – 2–3 pieces
- Onion – 1/2, thinly sliced
- Ginger – 1-inch piece, thinly sliced
- Green chilies – 3, slit
- Tamarind – 3/4 lemon-sized piece
- Water – 1 cup, for extracting tamarind juice
- Coconut oil – 2 tbsp
- Curry leaves – 1 sprig
- Coconut milk – 3/4 cup
- Salt – to taste
To Make the Spice Paste
- Red chili powder – 1 1/2 tsp
- Coriander powder – 1 tbsp
- Turmeric powder – 1 tsp
- Water – 2–3 tbsp
Preparation
- Clean the fish pieces and keep them ready.
- Thinly slice the onion and ginger.
- Slit the green chilies lengthwise.
- Soak the tamarind in 1 cup of warm water. Squeeze well and extract the tamarind juice. Keep aside.
- Combine the red chili powder, coriander powder, turmeric powder, and 2–3 tablespoons water to make a thick spice paste.
- Coat the fish with a portion of the prepared spice paste and keep it aside. Reserve the remaining paste for the curry.
Cooking Instructions
- Heat the coconut oil in a non-stick or heavy-bottomed pan over medium heat.
- Add the curry leaves, sliced onion, slit green chilies, and sliced ginger.
- Sauté until the onion becomes soft and lightly golden.
- Add the remaining spice paste and fry for about 2 minutes over medium-low heat. Stir frequently to prevent the spices from burning.
- Add the marinated fish pieces and tamarind juice.
- Add salt to taste and gently mix without breaking the fish.
- Cook for about 5 minutes, or until the raw aroma of the tamarind and spices begins to disappear.
- Add the coconut milk and gently mix.
- Simmer for another 5 minutes, or until the fish is completely cooked and the flavors are well combined.
- Remove from the heat and allow the curry to rest for about 30 minutes before serving. This gives the fish time to absorb more of the curry flavor.
Tips
Keep the Fish Whole: Fish can break apart if it cooks for too long in the curry. If you prefer firmer, whole pieces, add the fish closer to the time you add the coconut milk and cook only until done.
Handle Gently: Avoid stirring the curry vigorously after adding the fish. Gently swirl the pan or use a spoon carefully so the pieces stay intact.
Coconut Oil: Coconut oil gives this curry its characteristic Kerala-style aroma and flavor.
Coconut Milk: After adding coconut milk, keep the curry at a gentle simmer rather than boiling it aggressively.
Fish Choice: Catfish, king fish, or another firm fish works well for this recipe.
Serving Suggestion
Serve Kerala Fish Curry with hot steamed white rice. Fish fry also makes an excellent side dish.
Recipe Source: Adapted from Priyu’s Kerala Fish Curry.
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