Aromatic Kerala Coconut Fish Curry

Ingredients

Coconut – 1½ cup
Dry red chili – 10 to 12
Coriander seeds – 1 tbsp
Turmeric powder – 1 tsp
Mustard seeds – 2 tsp
Cumin seeds – 3 tsp
Fenugreek seeds – 1 tsp
Roasted mustard seeds + cumin seeds + fenugreek seeds mixture – ½ tbsp
Water – 1 cup
Coconut oil – 3 to 4 tbsp
Garlic – 9 to 10 cloves
Fenugreek seeds – ¼ tsp
Curry leaves
Small onion – ¼ cup
Small tomato – 1
Green chili – 2
Mango tamarind – 2 pieces
Salt to taste
Fish pieces
Coriander leaves

Difficulty : Easy

Serves : 5

Kerala Style Coconut Fish Curry is a traditional coastal delicacy made with fresh fish, roasted spices, coconut masala, garlic, curry leaves, and tangy mango tamarind. This rich and flavorful curry has the perfect balance of spice and creaminess, making it an excellent accompaniment to steamed rice. A comforting homemade seafood dish that brings the authentic taste of Kerala to your table. 🥥🐟🍛✨

Cooking Steps

1
Add coconut, dry red chilli, coriander seeds, and turmeric powder to a mixer jar
2
In a pan, roast mustard seeds, cumin seeds, and fenugreek seeds until aromatic.
3
Add ½ tbsp of the roasted spice mixture to the mixer jar.
4
Pour in 1 cup water and grind everything into a smooth paste.
5
Heat coconut oil in a pan.
6
Add garlic, fenugreek seeds, and curry leaves. Sauté until fragrant.
7
Add the prepared coconut masala paste and mix well.
8
Pour in 2 cups water.
9
Add onion, tomato, green chillies, mango tamarind, and salt.
10
Bring the curry to a boil.
11
Gently add the fish pieces and cook until the fish is perfectly cooked.
12
Garnish with coriander leaves.
13
Serve hot with steamed rice and enjoy this authentic Kerala Style Coconut Fish Curry! 🍛🐟🥥

Frequently Asked Questions

Which fish works best for Kerala coconut fish curry?

Firm fish such as kingfish (surmai), pomfret, seer fish or mackerel hold their shape in the gravy. Add the pieces once the masala is simmering and cook gently without stirring too much.

Why roast the mustard, cumin and fenugreek seeds?

Roasting brings out their aroma and removes the raw bitterness of fenugreek. Only half a tablespoon of the mixture goes into the masala, so it flavours the curry without overpowering it.