Kerala Fish Curry with Coconut Milk

I always have immense pleasure in cooking dishes from Kerala Cuisine. Although curry leaves, kokum rinds and coconut milk dominate most of their dishes, I find them increasingly flavourful day by day.

In Bengali cuisine, although fish curries are staple, the basic curry is most of the time same and it’s the different fishes, which pulls them apart from each other. However in Kerala fish curries, I find this monotony a little less. Also since they use sea fishes most of the time my task becomes all the more easier.

Heat oil and add onions, garlic, ginger, chillies and curry leaves. Cook until the onions become golden.

Then add the spices, salt and dry red chilly.

Simmer for 2 minutes, then add water and the pieces of fish. Put cover and cook for 5 minutes.

Now add the kokum rinds / tamarind pulp and cook until the fishes are done.

After the fishes are done pour in the coconut milk and simmer till the gravy reaches your desired consistency.

Back in home, coconut milk was used only in Chingri Malaikari, but these different dishes have taught me that it can be used almost with anything. So, be versatile because when the matter is about cooking, nothing is important as long as they taste good!!

Kerala Fish Curry with Coconut Milk

Serves 4

Ingredients:

4 thick pieces of fish

1 medium onion – chopped

3-4 cloves of garlic – minced / paste

½ inch stick of ginger – minced / paste

1 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp fenugreek seeds

10-12 curry leaves

2 dry red chillies

2 kokum rinds / 1tbsp tamarind pulp

1 cup thick coconut milk

A handful of fresh coriander leaves

Salt

1 tbsp oil

Method:

Heat oil in a pan / kadai and add in the fenugreek seeds.

Sauté for half a minute and then add in the chopped onions, minced ginger and garlic and curry leaves.

Sauté and cook for 3-5 minutes or until the onions start to become golden.

Then add in the salt, turmeric powder, red chilli powder and dry red chillies.

Again sauté for 2 minutes or until the raw flavour of the garlic is gone.

Now add 1 cup of water and simmer for 2 minutes.

Next take the pieces of fish and place them into the curry one beside the other.

Cover and let then cook.

After 5 minutes open the cover and add the kokum rinds / tamarind pulp.

Cover and cook again until the fish is cooked through.

Once the fish is completely done, pour the thick coconut milk over them and simmer on medium flame for 2-3 minutes more.

Taste and adjust the seasonings.

Finally put off the flame and sprinkle the coriander leaves over them.

Serve hot with steamed hot rice.