Keralan Fish Curry with Steamed Rice
A tangy, spicy coconut-rich fish curry, perfect with fluffy rice.
⏱️ 55 min🍽️ Serves 1
🔥 450 kcal💪 30g protein🍚 50g carbs🥑 15g fat🌾 5g fibreper serving
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Ingredients
- 🐟500 g firm white fish (e.g., cod, snapper)
- 🧅1 onion, finely chopped
- 🧄2 tsp ginger-garlic paste
- 🌶️2 green chilies, slit
- 🥥1 cup full-fat coconut milk
- 🍋½ cup kokum (Malabar tamarind) soaked in warm water
- 🟠1 tsp turmeric powder
- 🌶️2 tsp red chili powder
- 🌿1 tsp coriander powder
- 🥥2 tbsp coconut oil
- ⚫1 tsp mustard seeds
- 🍃10 curry leaves
- 🍚1 ½ cup basmati rice
- 🧂 salt, to taste
Pro tips
- For best flavor, let the curry rest for at least an hour before serving, or even overnight. The flavors deepen beautifully.
- If you don't have kokum, you can use a small piece of tamarind pulp soaked in warm water as a substitute, adjusting to taste.
- Always cook fish curries on a low flame to ensure the fish remains tender and doesn't break apart.
Method
- 1Wash the fish and cut into 2-inch pieces. Marinate with a pinch of salt and turmeric powder. Set aside.
- 2Heat coconut oil in a clay pot or heavy-bottomed pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onion, ginger-garlic paste, and green chilies. Sauté until the onion turns translucent.
- 3Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute until fragrant. Add the soaked kokum (along with its water) and cook for 5 minutes.
- 4Stir in the coconut milk and bring to a gentle simmer. Season with salt. Carefully add the marinated fish pieces to the simmering gravy.
- 5Cover and cook on low heat for 10-12 minutes, or until the fish is cooked through and the gravy has thickened slightly. Do not stir too vigorously to avoid breaking the fish.
- 6Meanwhile, wash the basmati rice thoroughly. Cook the rice in a rice cooker or pot with 3 cups of water and a pinch of salt until fluffy.
- 7Serve the hot Keralan Fish Curry with the freshly steamed basmati rice.