Kerala Fish Curry
A fragrant South Indian fish curry with coconut milk, tamarind, and aromatic spices. This classic dish is best served with steamed rice or appam.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut fish fillets into 2-inch pieces and season with salt and turmeric powder. Set aside.
Step 2
Mix tamarind paste with 2 tbsp warm water to dissolve.
Step 3
Heat coconut oil in a large skillet over medium heat. Add cumin seeds and let them crackle for 30 seconds.
Step 4
Add sliced onions and sauté until golden brown, about 5 minutes.
Step 5
Stir in minced garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
Step 6
Add chopped tomatoes and cook for 2 minutes, stirring occasionally.
Step 7
Sprinkle turmeric, red chili, and coriander powder. Stir well and cook for 1 minute.
Step 8
Pour in coconut milk and tamarind paste mixture. Bring to a gentle simmer.
Step 9
Carefully add fish pieces and curry leaves. Simmer for 6-8 minutes until fish is cooked through and flakes easily.
Step 10
Taste and adjust salt and spices. Serve hot with steamed rice or appam.
Tools you’ll need
- 12-inch skillet or kadhai
- knife and cutting board
- measuring spoons
- wooden spoon
- small bowl
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