Kerala Fish Curry With Coconut Milk
Delicious fish curry made with seer fish and coconut milk. This is from the coast of Kerala.
Servings 4 people
Ingredients
- 250 gms / 2 big slices(steaks) 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
Instructions
- 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.
- Add salt to taste and mix gently, ensuring that the fish steaks don't break.
- The curry should be rested for sometime to help the flavors settle.
Notes
You can store this in fridge for 2-3 days.