Kerala Fish Curry

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: accompaniment, dinner, lunch, Main Course

Cuisine: Indian

Calories: 208

Ingredients Equipment Method Nutrition

Ingredients

3 tbsp coconut oil
¼ tsp fenugreek seeds
2 –3 tbsp onion chopped
2 garlic cloves sliced
2 –3 dried red chilies
1 sprig of curry leaves
1 –2 pieces Malabar tamarind kudampuli, soaked in hot water
400 g firm white fish cut into pieces
1 cup coconut milk
Salt to taste
Spice Mix:
1 tsp turmeric powder
2 tsp chili powder
1 tsp coriander powder

Equipment

1 medium saucepan or deep skillet
1 Small frying pan (for tempering, optional)
1 Chef’s knife
1 cutting board
Mixing bowls
1 Ladle or large spoon

Method

Soak tamarind in hot water 10–15 min.
Heat coconut oil, add fenugreek seeds, then onions. Sauté until golden, add garlic.
Add spice mix and curry leaves, cook 2–3 min.
Add tamarind with soaking water, then fish pieces in a single layer.
Gently coat fish with gravy, pour in the coconut milk, and add chilies.
Cover and simmer 10 minutes on low-medium heat.
To prepare the tempering, heat coconut oil and fry fenugreek, onion, garlic, dried chilies, and curry leaves. Pour over the curry.
Gently shake the pot to mix. Serve hot.

Nutrition

Serving: 200gCalories: 208kcalCarbohydrates: 3gProtein: 2gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 25mgPotassium: 171mgFiber: 1gSugar: 0.1gVitamin A: 297IUVitamin C: 1mgCalcium: 21mgIron: 2mg

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