Kerala Coconut Milk Fish Curry

The Simplest of an atlas of delicious fish curries from Kerala. This curry with simple, light flavors and coconut milk is adored by all.

Total time is not inclusive of the ‘resting time’. Please allow the curry to rest at least 20-30 minutes before serving.

The Recipe Intro includes more info on how to make Kerala Coconut Milk Fish Curry. Check it out.

Ingredients:

of King Mackerel/Kingfish /Seer Fish		900 gms (about 6 steaks)
fresh coconut milk (If using coconut cream from a carton/can please dilute  1 cup cream with 1 cup water)		2 cups
hot green chilli, finely sliced		1 small
chilli powder (use the best quality milder chilli powder you can find)		2 tsp
turmeric powder		¾ tsp
onion, minced finely (or use shallots, finely		2 medium
garlic, finely minced (the smaller variety of indian garlic is best)		1 bulb
Salt (about 1 tsp)		To taste:
fish tamarind /kudampuli /dried gambooge fruit		1-2 larger segments
of curry leaves		1 handful
fenugreek seeds		5-6

Method:

1. Wash the fish well with salt and drain. I prefer to skin the steaks.
2. In an earthen pot (manchatty/clay pot), add the coconut milk, chilli powder, and turmeric. (Earthen pot is traditionally preferred, but for some reason, I love this curry when made in my trusted old non-stick pot).
3. Mix and heat to a simmer. Careful that it does boil over. (Keep a close watch on it).
4. Add the fish tamarind.
5. Next, add the fish gently to the simmering curry. Allow the curry to come back to a boil and add salt.
6. After 1 minute lower the flame and cook uncovered or partially covered till the fish is done and the curry thickens a little. Turn off the stove.

For tempering:

1. To a small wok or frying pan add 2-3 Tbsp Sunflower Oil Or coconut oil. Add the fenugreek and allow to turn golden.
2. Next, add the garlic followed by shallots/onion, then the green chilli and curry leaves and saute till golden.
3. Add to the curry. Don’t stir.
4. Cover and allow to sit 15-30 minutes (at least) before serving.

Kerala Coconut Milk Fish Curry

 

Notes:

• Do not leave the cleaned seer fish in water for too long. It tends to lose its firmness.
• Fish fillets/steaks left in the freezer for a while is easier to de-skin.
• Rub with salt and wash the fish to remove the fishy odor.
• Seer fish is best fresh or if you freeze them, use up quickly as they tend to lose flavor.
• This fish curry is best if it is left to sit a while before serving & tastes even better the next day.
• When I do not have Coccum, I use the juice of fresh yellow lemon- 2 to 3 Tbsp and it is pretty awesome too, although perhaps not in step with tradition.

 

Key Ingredients: King Fish, Coconut Milk, Chilli Powder, Turmeric, Shallots, Garlic, Green chilli, Curry Leaves, Gambooge, Salt, Fenugreek, Oil.

Let us know if you tried it – Kerala Coconut Milk Fish Curry.