Easy Kerala Fish curry with Coconut milk

4.5, 13 reviews

Happy Navratri in advance..

Recipe Details  
 
4.5, 13 reviews

Posted by
Posted on 19, Nov 2015
Serving 6-8 people
Ready in 35-40 minutes
Post Views 3.1 K views
Post Rating 4.54 out of 5 , from 13 reviews
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Ingredients
  • Fish - 500 Gms, cut into medium pieces
  • Coconut milk - 3-4 cup, from one medium coconut
  • Shallots - 5-6 Nos, finely sliced
  • Ginger - ¾ inch piece, chopped
  • Tomato, medium sized - 1 Nos, sliced
  • Green chillies - 2-3 Nos, slit
  • Gambooge/Kudampuli - 2 Nos, small sized
  • Kashmiri Chilli Powder - 2 ½ to 3 Tablespoon
  • Turmeric Powder - ½ Teaspoon
  • Coconut Oil - 2 Tablespoon
  • Salt to taste

For Tempering:

  • Mustard seeds - ½ Teaspoon
  • Shallots - 3-4 Nos, chopped
  • Curry leaves - 1 sprig
  • Coconut Oil - 1 Tablespoon
Directions
  1. Clean and wash fish pieces thoroughly. Drain water completely. Keep it aside.
  2. Heat coconut oil in a pan or earthen ware. Add in the sliced shallots, chopped ginger and saute until the shallots become translucent.
  3. Pour coconut milk into this and mix well, then add in the turmeric powder, kashmiri chilli powder and combine well.
  4. Add salt, gambooge and bring to boil. When it starts boiling, add in the fish pieces and cover and cook for 5 minutes on medium heat.
  5. Add in the sliced tomato, green chillies and combine well. Cover and cook until the fish pieces are cooked well.
  6. For tempering, heat oil in a pan, sputter mustard seeds. Add in the chopped shallots and curry leaves, fry till the shallots turn golden brown.
  7. Now add the tempering over fish curry. Check for salt and adjust accordingly. Cook till the curry becomes semi thick.
  8. Remove from heat and allow to cool and serve after. It's best to serve after 5-6 hours.
4.5, 13 reviews

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