Kerala Fish Curry With Coconut Milk is a curry from the Malabar coast. I cook Malabari curry on weekends just like Goan curry. 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 another 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.
Kerala Fish Curry is made with Coconut Milk and seer fish.
Fish in coconut milk is a delicious curry. I have used seer fish to prepare this delicious Malabari curry. Serve it with Kerala boiled rice or steamed rice. Let us see the steps to prepare Malabar fish curry with coconut. To know more about Kerala, read here.
Kerala Fish Curry With Coconut Milk
- 250 gms / 2 big slices of King Fish nemeen
- 1 small onion - sliced
- 1 tablespoon each of crushed ginger and crushed garlic
- 2-3 green chilies slit lengthwise
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon fenugreek seeds/methi
- 2-4 pieces Pot Tamarind Kodampuli
- 2 cups medium thick coconut milk
- 4 tablespoon Coconut oil
- Salt to taste
- 5-8 Curry leaves
- 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 minutes 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 minutes or til the fish gets cooked.
- The curry should be rested for sometime to help the flavors settle.
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