Kerala Fish Curry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the kudampuli under running water and soak it in 1/4 cup of hot water. Coarsely crush or pulse the onions, ginger and garlic in a food processor, without making a purée.
2. In a wide pot or braiser, sauté the oil, curry leaves, green chilies, crushed ginger and garlic, and shallots or onions for 6 to 7 minutes, until the onions soften.
3. Add the crushed tomatoes and cook until they break down. Stir in the chili powder, coriander powder, fenugreek powder, turmeric and salt.
4. Add the soaked kudampuli with its soaking water, along with 3/4 cup (180 ml) canned coconut milk and 3/4 cup water. Bring to a boil and cook covered for 3 to 4 minutes.
5. Gently slide in the fish pieces and swirl the pot to coat them. Cover and cook for 10 minutes.
6. Add the remaining 1/3 cup (80 ml) canned coconut milk and simmer until the fish is fully cooked through, about 5 minutes. Taste and adjust the salt.
7. For the tempering, heat the coconut oil in a small pan and add the mustard seeds. When they splutter, add the sliced shallots, curry leaves and dried red chilies. Fry until deep golden but not burnt, then pour over the curry.
8. Rest the curry for a few hours or overnight before serving if you can.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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