Kerala Fish Curry
A traditional Kerala-style fish curry made with coconut oil, spices, and tamarind, cooked in a clay pot for authentic flavor.
1h 20m4Servings
Nutrition
317kcal
27gProtein
15gCarbs
17gFat
High Protein
Ingredients
Fish
500 g
Coconut Oil
3 tbsp
Curry Leaves
2 nos
Mustard Seeds
1 tbsp
Fenugreek Seeds
½ tbsp
Turmeric Powder
½ tsp
Red Chilli Powder
1½ tbsp
Kashmiri Chilli Powder
3 tbsp
Crushed Garlic and Ginger
(25g+25g)
50 g
Chopped Onion
50 g
Malabar Tamarind
2 pieces
Water
300 ml
Salt
To taste
to taste
Equipment
Kitchen Scale
Instructions
1Prepare the Ingredients
15m
15mSoak Tamarind
Soak the Malabar tamarind pieces in about half a cup of water for 15 minutes.
Chop Aromatics
Finely chop the onion and crush the garlic and ginger.
Measure Spices
Measure out all the spice powders and seeds.
Prepare Fish
Clean and cut the fish into desired pieces. Weigh out 500g of fish.
2Temper Spices
5m
5mHeat Clay Pot
Place the clay pot on medium heat and let it warm up.
Add Coconut Oil
Add 3 tbsp of coconut oil to the hot clay pot.
Temper Mustard Seeds
Once the oil is hot, add 1 tbsp of mustard seeds and let them splutter.
Add Fenugreek Seeds
Add half a tbsp of fenugreek seeds and sauté until they turn slightly brown.
3Sauté Aromatics
10m
10mSauté Onions
Add the chopped onions to the pot and sauté until they turn golden brown.
Add Garlic and Ginger
Add the crushed garlic and ginger paste and sauté for a minute until the raw smell disappears.
Add Curry Leaves
Add the curry leaves and sauté for a few seconds.
4Cook the Masala
15m
15mAdd Spice Paste
Add the prepared paste of red chilli powder, Kashmiri chilli powder, turmeric powder, and salt mixed with a little water. Sauté for 2 minutes to cook out the raw taste.
Add Tamarind Water
Pour in the soaked Malabar tamarind along with its water. Mix well.
Simmer the Gravy
Add 300ml of water and bring the gravy to a boil. Let it simmer for 5 minutes.
5Cook the Fish
15m
15mAdd Fish Pieces
Gently add the fish pieces into the simmering gravy. Do not stir vigorously to avoid breaking the fish.
Simmer Covered
Cover the clay pot with a lid and let the fish cook on low heat for about 10 minutes, or until the fish is cooked through.
Add Remaining Oil
Add the remaining coconut oil and turn off the heat. Let it rest for 5 minutes.
6Finishing Touches
5m
5mGarnish
Garnish with fresh curry leaves.
Rest the Curry
Let the fish curry rest for at least 10 minutes before serving to allow the flavors to meld.
Tips
For a thicker gravy, simmer uncovered for a few extra minutes after adding the fish.
Adjust the amount of chili powder according to your spice preference.
This fish curry tastes even better the next day as the flavors deepen.
Use fresh fish for the best taste and texture.