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Main Course

Kerala Fish Curry In Coconut Milk

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

2 kg Fish clean & cut to medium size pieces
2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 nos Tomato chopped, medium size
4 piece Tamarind Kodampuli
2 To Curry leaves
Coarsely crush
1 inch Ginger
2 To Green chili
3 Flakes Garlic
6-8 nos Shallots
1-2 nos Or Onions medium size
Coconut milk from half of a coconut
1/2 cup Thick 1st extracted coconut milk
1 cup Second extracted coconut milk
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Dilute red chilli, turmeric and coriander powder in little water.
Step 2
Boil & cook kodampuli in 1/2 a cup of water.
Step 3
In a manchatti (preferred ) or in a kadai heat coconut oil.
Step 4
Add crushed ingredients, curry leaves, stir and fry for a minute.
Step 5
Add tomatoes stir and fry well.
Step 6
Add diluted powders, stir and fry till oil comes out.
Step 7
Add kodampuli with the water and the fish pieces.
Step 8
Add little more water, if necessary for the fish to cook.
Step 9
Season with salt.
Step 10
When the fish is half cooked, add the second extracted milk.
Step 11
Cover with a lid and cook on low heat till the fish is fully cooked and the gravy has thickened.
Step 12
Finally pour in the thick coconut milk, bring to a boil and take off the stove.
Step 13
Garnish with some fresh curry leaves.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Fish Curry In Coconut Milk

Ingredientsfor 4 servings

2 kg Fish clean & cut to medium size pieces
2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 nos Tomato chopped, medium size
4 piece Tamarind Kodampuli
2 To Curry leaves
Coarsely crush
1 inch Ginger
2 To Green chili
3 Flakes Garlic
6-8 nos Shallots
1-2 nos Or Onions medium size
Coconut milk from half of a coconut
1/2 cup Thick 1st extracted coconut milk
1 cup Second extracted coconut milk
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Dilute red chilli, turmeric and coriander powder in little water.
Step 2
Boil & cook kodampuli in 1/2 a cup of water.
Step 3
In a manchatti (preferred ) or in a kadai heat coconut oil.
Step 4
Add crushed ingredients, curry leaves, stir and fry for a minute.
Step 5
Add tomatoes stir and fry well.
Step 6
Add diluted powders, stir and fry till oil comes out.
Step 7
Add kodampuli with the water and the fish pieces.
Step 8
Add little more water, if necessary for the fish to cook.
Step 9
Season with salt.
Step 10
When the fish is half cooked, add the second extracted milk.
Step 11
Cover with a lid and cook on low heat till the fish is fully cooked and the gravy has thickened.
Step 12
Finally pour in the thick coconut milk, bring to a boil and take off the stove.
Step 13
Garnish with some fresh curry leaves.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.