Kerala Fish Curry With Coconut Milk | SeerFish Curry | Surmai Fish Curry

Fish Curry is a curry which I cook on every weekend. My hubby being a fish lover, gets home a variety of fish. There was a Seafood Festival at More Megastore and hubby got a recipe book when he bought fish. So I thought of trying a recipe from that book just for a change. I selected Kerala KingFish Curry instead of the Goan Fish Curry. Plus point was that I had Kodampuli at home. I had been to a cooking event at Pink Poppadom and there I learnt about Kodampuli. Since then I wanted to use this in the food that I cook at home.

I normally make the Goan Fish Curry. Only difference between Goan and Kerala fish curry is that curry leaves are added to Kerala fish curry and instead of grinding the masalas, they use spice powders. Addition of coconut oil gives an authentic Kerala flavour to the curry too. The taste of the curry is a bit mild. We cherished this curry with a plate of rice and a big piece of fried Kingfish.

Ingredients:                                             Prep. Time: 30 Min’s, Serves: 4
250 gms / 2 big slices of King Fish (nemeen)
1 small onion – sliced
1 tbsp each of crushed ginger and crushed garlic
2-3 green chilies slit lengthwise
1 tbsp red chili powder
1 tbsp coriander powder
1/ tbsp turmeric powder
1/2 tbsp fenugreek seeds/methi
2-4 pieces Pot Tamarind (Kodampuli)
2 cups medium thick coconut milk
4 tbsp Coconut oil
Salt to taste
5-8 Curry leaves

Procedure:
Clean the fish pieces and keep aside.

Heat oil in a deep bottom pot/kadai. Add the curry leaves and crushed ginger and garlic and saute.
Add onion and when it turns pinkish, add green chilies and stir.

Add the masala powders and cook this on low flame for 2-3 Min’s till oil starts appearing on the sides.

Add Kodumpuli. Add the coconut milk and bring to boil.
Add the fish pieces. Cook on low flame for 10 Min’s or til the fish gets cooked.

The curry should be rested for sometime to help the flavors settle.

You can store this in fridge for 2-3 days.