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Main Course

Coconut Milk Fish Curry - Traditional

This homestyle fish curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

1/2 kg Sardines/Mathi
2 nos Onion — chopped
3 nos Green chillies — slit
1 piece Ginger — crushed
1 tbsp Coriander powder
2 tsp Chilly powder
2 tsp Fish masala
1 tsp Turmeric powder
3 nos Gambooge kudampuli
2 cup Coconut milk
5 nos Shallots — chopped (kunjulli)
Curry leaves, a few

Preparation

Step 1
For preparing coconut milk fish curry, first heat oil and fry onion, ginger, green chillies.
Step 2
Add coriander powder, chilly powder and fish masala.
Step 3
Add salt and gambooge.
Step 4
Add water and cook masala.
Step 5
Add fish pieces, Put the lid on and cook.
Step 6
Add the coconut milk and cook it.
Step 7
In another pan, add 1 tbsp coconut oil and fry shallots and curry leaves.
Step 8
Pour this over the curry.
Step 9
Coconut milk fish curry is ready.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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