Kerala style Coconut milk Fish Curry, Best fish curry for Parotta, Roti and Appam

Filed under Fish, Non-Vegetarian

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 13, Mar 2019
Serving 4-6 people
Ready in 35-45 minutes
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  • King Fish / Seer Fish or any firm fish Pieces - 500 Gms, cut into medium sized pieces
  • Sliced Onion - 2 cups, 200 Gms
  • Finely Chopped Ginger - 2 Tablespoon
  • Finely Chopped Garlic - ½ Tablespoon
  • Red Chilli Powder - ¾ - 1 Tablespoon
  • Turmeric Powder - ¼ Teaspoon
  • Fernugreek Powder - ¼ Teaspoon
  • Thin Coconut Milk - 2 cup
  • Thick Coconut Milk - ½ cup
  • Gambooge / Kokum - 2-3 Numbers
  • Curry Leaves - 1-2 sprig
  • Mustard Seeds - ½ Teaspoon
  • Coconut Oil - 1 Tablespoon
  • Salt to taste
  1. Clean and wash the fish pieces thoroughly. Drain the water completely and set aside.
  2. Heat oil in a pan, splutter mustard seeds.
  3. Add in the sliced onion, curry leaves and saute until the onion turns slightly brown in color.
  4. Then add in the chopped ginger, garlic and saute until the raw smell disappears.
  5. Add in the turmeric powder, fenugreek powder and saute for 1-2 minutes on low-medium heat.
  6. Then add in the red chilli powder and saute for 1-2 minutes on low-medium heat.
  7. Now add in the thin coconut milk, gambooge, salt and mix well.
  8. Cover and cook until the curry starts to boil on medium heat.
  9. Then add in the fish pieces.
  10. Cover and cook until the fish is cooked well and the curry becomes slightly thick, for about 10-15 minutes, on medium heat.
  11. Then add in the thick coconut milk and mix the curry by rotating the pot.
  12. Cover and cook for 2-3 minutes on low heat.
  13. Remove from heat, serve warm with Chappathi, Parotta and Appam.

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