25-Min Kerala Fish Curry with Rice
Silky coconut curry with tender fish, built on aromatic spices and finished with crispy curry leaves. Served over steamed rice with a sprinkle of fresh coconut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high. Add sliced onion and cook, stirring often, until softened and edges curl, about 3 minutes.
Step 2
Add ginger, chili powder, and turmeric. Stir constantly until fragrant, about 30 seconds — do not let it burn.
Step 3
Pour in coconut milk and 0.5 cup water. Stir, bring to a gentle simmer, then slide fish fillets into the liquid.
Step 4
Simmer gently until fish is opaque and flakes easily, about 8 minutes. Do not stir — let it poach undisturbed.
Step 5
Drop curry leaves onto the surface of the curry. They will crisp slightly as the residual heat hits them.
Step 6
Divide rice into shallow bowls, ladle curry over the top, and scatter shredded coconut on each serving. Serve hot.
Tools you’ll need
- 12-inch skillet with lid (or aluminum foil to cover)
- wooden spoon
- shallow bowls
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