Back to Recipes

Kerala Fish Curry

A spicy and tangy fish curry made with coconut milk and our special fish masala, a true taste of Kerala.

Medium35 minsCurry

Ingredients

  • 1 lb fish (Kingfish or Pomfret), cut into pieces
  • 1 cup thick coconut milk
  • 1 onion, thinly sliced
  • 2 green chillies, slit
  • 1 inch ginger, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp Fish Masala
  • 1/2 tsp Turmeric Powder
  • A small ball of tamarind, soaked
  • 2 tbsp coconut oil
  • A few curry leaves

Instructions

  1. Heat coconut oil in a clay pot or pan. Add ginger, garlic, and green chillies. Sauté for a minute.
  2. Add the sliced onion and sauté until translucent.
  3. Add the Fish Masala and Turmeric Powder. Stir for a minute.
  4. Extract juice from the tamarind and add it to the pan. Add salt and let it boil.
  5. Gently place the fish pieces in the gravy. Add curry leaves.
  6. Cover and cook on low heat for 10-15 minutes or until the fish is cooked.
  7. Pour in the thick coconut milk. Swirl the pan gently and turn off the heat just before it starts to boil.
  8. Let it rest for a while for the flavors to set in. Serve with rice.