Kerala Spicy Fish Curry
A deeply satisfying kerala spicy fish curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 4 servings
- 1/2 kg Fish fillets
- 4 nos Pearl onions (Kunjulli)
- 3 nos Garlic pods
- 1 inch Ginger
- 3/4 tbsp Chilli powder
- 1/2 tbsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 pinch Fenugreek powder (Uluva)
- 1 pinch Pepper powder
- 1/4 tsp Tamarind paste
- 1 tbsp Oil
- 3/4 cup Coconut milk
- 11/2 cup Water
- 6 - Curry leaves
- Salt, to taste
Preparation
Step 1
Cut ginger, garlic and onions into small pieces.
Step 2
Heat the oil in a frying pan.
Step 3
Fry ginger, garlic and onion till light brown.
Step 4
Add all the powders and fry for 1 min.
Step 5
Add water + tamarind paste and let it boil.
Step 6
Add fish, cover the pan with a lid and cook it on low heat.
Step 7
Do not stir too much after adding fish.
Step 8
When fish is properly done, add curry leaves and coconut milk.
Step 9
Take it off the heat. after 2 minutes.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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