Fish curry with coconut milk

Kerala fish curry is so special one for any fish lovers…

Yes, I do know all throughout Kerala (Gods Own Country) there are lot of varieties in fish curries. Some are with more spicy while and some with more tangy.

However, fish curry is daily routine curry served with rice and along some side dishes.

It is best to serve for the very next day which gives  the  flavors  enough time to  mature  and  mellow.

I have used here cocum or kokum (kodam puli) which has to    be  washed  and  soaked  in  a  little  warm  water  for  at  least 10 minutes  before   cooking for more tangy (but I have not soaked it here). If  you can not  find  kokum  use  tamarind  or a tomato  with the  seeds  and  pulp removed. I have crushed them in using a  mortar  and  pestle  for a  more  rustic  feel.     I would  recommend  using  fresh coconut  milk –  but  if  only canned  version is  available  skim off  1 Tbsp of  the  cream   from the  top and  dilute  it  with  1 cup   water for  the  thin coconut  milk  and  add  the   remaining  cream  once  the  fish is  cooked.

The  earthen pot is best opt for fish curry and I always prefer earthen pot for cooking food which has sour taste(I cook rasam mor curry and even thoran, aviyal everything in earthen pot as it is tastes nice and  good for our health too

Follow The Steps

My spicy chicken curry is simple recipe, we just need few basic raw ingredients but the taste is truly mouth watering with very appetizing. Let me know how it turns out for you after trying it. Hope everyone in your family likes it….

Our main ingredients

 

Ingredients:

  • King Fish – 500 gm
  • Shallots – 7 or 8
  • Green chilly -2
  • Ginger – 2-inch piece
  • Curry leaves-2 springs
  • Coconut oil – 2 tsp
  • Turmeric Powder – ½ tsp
  • Red chili powder – 1 ½ tsp
  • Fenugreek powder-2 tsp
  • Coriander powder – 3 tsp
  • Cocum -2 pcs
  • Salt – as required
  • Mustard seeds – ½ tsp

To grind

  • Thick coconut milk -600 ml
  • Methi seeds – ⅛ tsp

 

Step 1 : Clean and cut the fish and keep aside.

Step 2 : Extract the coconut milk from 1 coconut and keep ¼ of milk aside.

Steps 3 : Crush the shallots, ginger, green chilly, and curry leaves.Add the crushed items to earthen pot and add the spices one by one.

                                           

Step 4 : Add the coconut milk and required salt to it.

 

Step 5 : Add the fish pieces.

Step 6 : Add the cocum pieces

Step 7 :Let it boil till the raw smell goes.Cook in medium flame till the fish is cooked and soft.

 

Step 8 : Now add the remaining coconut milk.

Step 9 : Drizzle a tsp of coconut oil and add curry leaves. Close the pan and switch off the flame.Serve the curry with rice.

 

Notes

Use shallots for the best taste. But still you can use normal onions if you can’t find shallots.

Adjust the red chili powder as per your spice level.

Try to use Coconut oil for the authentic taste.

Any big fish will tastes well but I say king fish or modha will be the  perfect choice to make this curry.

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