South Indiannonvegmedium⏱️ 40 min

Kerala Fish Curry

Name: Kerala Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 500 g fish (seer or kingfish); 3 no. kudampuli (kokum); 10 no. shallots; 1 tbsp ginger garlic paste; 2 tbsp red chilli powder; 1 tbsp coriander powder; 1/2 tsp haldi; 1 no. tomato; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 1 sprig curry leaves; 1 cup coconut milk; 3 tbsp coconut oil; 1 tsp salt

A tangy Kerala fish curry simmered with kudampuli and coconut in fragrant coconut oil that tastes even better the next day.

⏱️ Prep 15m🔥 Cook 25m🍽️ Serves 4

Ingredients

fish (seer or kingfish)500 g
kudampuli (kokum)3 no.
shallots10 no.
ginger garlic paste1 tbsp
red chilli powder2 tbsp
coriander powder1 tbsp
haldi1/2 tsp
tomato1 no.
mustard seeds1/2 tsp
fenugreek seeds1/4 tsp
curry leaves1 sprig
coconut milk (optional)1 cup
coconut oil3 tbsp
salt1 tsp

Method

1Soak the kudampuli in warm water for 10 minutes. · 3m
2Heat coconut oil and splutter mustard and fenugreek seeds, then saute shallots and curry leaves. · 4m
3Add ginger garlic paste and tomato and cook until soft. · 4m
4Lower the flame, add the spice powders and salt, and roast gently without burning. · 2m
5Pour in a cup of water with the soaked kudampuli and bring to a boil. · 4m
6Slide in the fish pieces and simmer gently until cooked through. · 8m
7Stir in the coconut milk, warm through without boiling, and rest before serving. · 2m

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