India | Fish and Seafood | Coconut

Kerala Fish Curry

(Indian fish in a tangy coconut curry)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Onion chopped 1 each
Garlic peeled 4-6 cloves
Gingerroot peeled, sliced thinly 1" piece
Hot chili peppers chopped 1-6 each
 
Water 1 1/2 cups
Tamarind pulp 2-3 Tbsp
 
Oil 3-4 Tbsp
Mustard seeds 1 Tbsp
Coriander 1 Tbsp
Turmeric 2 tsp
Fenugreek 1 tsp
Curry leaves (opt.) 4-6 each
Salt & pepper to taste
 
Fish, any type cut into pieces 2 lbs
Coconut milk 1 1/2 cups

METHOD

Basic Steps:  Blend → Saute → Simmer → Add fish → Simmer
  1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
  2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
  3. Heat the oil in a large pot or karahi over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn. Quickly add the onion puree and curry leaves and bring to a boil. Reduce heat to low and let simmer until the liquid is reduced and the onions have lost their raw flavor, about 10-15 minutes.
  4. Add the tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavors and reduce the liquid a little.
  5. Stir in the fish and coconut milk and simmer slowly another 5-10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

VARIATIONS

  • Good with a wide variety of fish. Use what is available.
  • Fish curries in Kerala commonly use kudam puli (also known as kodampuli, kodum puli, kukum star or black tamarind) as a souring agent. This recipe uses regular tamarind as a substitute. Some recipes call for lemon juice or even vinegar.
  • Add 1/4 cup grated coconut with the tamarind water.
  • Add 1 cup chopped tomatoes if you like.
  • The dish is normally served quite spicy. Vary the number of chilies according to your taste.
  • Add 1-2 tablespoons of paprika along with the other spices.
  • Some recipes eliminate the coconut milk but use coconut oil to sauté the onion puree and spices.

NOTES

  • This is a famous fish curry from the southern state of Kerala. It is traditionally served in a shallow clay dish called a chatty, or manchatti.