Fish Coconut Curry

Kerala is the land of coconuts. It is used every day, as part of almost every meal. Fish curries taste best when made using ground coconut mix. I learnt this tasty recipe from my mother-in-law. My husband and I come from two extreme regions of the state, and hence the tastes and methods of preparation are very different. Fish curry is one among the many dishes that was prepared differently from what I had known earlier. Here is how to make this spicy curry.

Another specialty of this lip smacking curry is the use of malabar tamarind or pot tamarind (popularly known as kudampuli). It gives a very unique and different flavor and aroma to the curry. This dish goes perfectly with a bowl of steaming rice or appam. Even the combination of puttu that I made the other day, with this curry was awesomely delicious.

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Fish Coconut Curry
fish-curry
Course main course
Cuisine kerala
Cook Time 20 minutes
Servings
serving
Ingredients
Course main course
Cuisine kerala
Cook Time 20 minutes
Servings
serving
Ingredients
fish-curry
Instructions
  1. Wash and soak the tamarind in little water.
  2. Grind together the coconut, ginger, red chilli powder, turmeric powder and little water to form a smooth paste.
  3. Heat oil in an earthern cooking pot.
  4. Splutter the fenugreek seeds.
  5. Next add in the curry leaves.
  6. Now add the coconut mixture to this and saute for a minute.
  7. Add more water if it is too thick.
  8. Next add in the soaked tamarind, tomato, and green chillis.
  9. Let the curry boil.
  10. Add in the fish and cook for 10-15 minutes.
  11. Add salt as required. Switch the flame off.
Recipe Notes

Serve hot with a bowl of plain rice or puttu.

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