Fish Curry Kerala Style
Tender white fish in a coconut-based curry with fragrant spices and coconut milk, a South Indian coastal classic.
Ingredients (serves 4)
- 1.5 lbs white fish fillets
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger
- 1 cup coconut milk
- 0.75 cup canned tomatoes
- 0.5 tsp turmeric
- 1 tsp cumin
- 2 tbsp coriander
- 2 tbsp coconut oil
- Salt and pepper
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Save this recipeInstructions
- 1
Toast cumin and coriander seeds in a dry pan over medium heat for 1 minute until fragrant. Grind coarsely.
- 2
Cut fish into 3-inch pieces. Heat coconut oil in a large shallow pan over medium heat.
- 3
Sauté diced onion until soft, about 4 minutes. Add minced garlic and ginger, cook 1 minute. Add turmeric and ground spices, cook 1 minute.
- 4
Pour in coconut milk and canned tomatoes. Simmer 5 minutes. Gently slide fish pieces into sauce.
- 5
Simmer gently uncovered for 10-12 minutes until fish is cooked through and flakes easily.
- 6
Season with salt and pepper. Serve in bowls with steamed rice, with extra sauce spooned over top.
