Kerala Fish Curry with Coconut Milk

Kerala fish curry with coconut milk is a traditional South Indian dish that is loved for its creamy texture and strong flavors. Fresh fish, fragrant spices, and coconut milk come together in this recipe to make a delicious dish that seafood lovers are sure to love.

Ingredients:

• 500g fish fillets preferably kingfish or pomfret
• 2 cups thick coconut milk
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 1 inch ginger, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 2 tablespoons coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1/2 teaspoon black pepper powder
• 2 tablespoons coconut oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Marinate the fish fillets with turmeric powder and salt

Set aside for 15 minutes

In a pan, heat coconut oil over medium heat

Add mustard seeds and fenugreek seeds

Once they splutter, add chopped onions, ginger, garlic, green chilies, and curry leaves

Saut until onions turn golden brown

Add chopped tomatoes and cook until they turn mushy

Lower the heat and add coriander powder, red chili powder, and black pepper powder

Saut for a minute

Pour in thick coconut milk and bring the curry to a gentle simmer

Carefully place the marinated fish fillets into the curry

Cover and cook for 8-10 minutes or until the fish is cooked through

Adjust salt according to taste

Garnish with fresh coriander leaves and serve hot with steamed rice