Spicy Kerala Fish Curry with Coconut Milk

Every Kerala home has its own fish curry. This one is spicy and tangy with tamarind, rounded off with thick coconut milk – and like all good fish curries, it tastes even better the next day.

Tips from the Ruchippura kitchen

• Once the fish goes in, swirl the pot rather than stirring, so the pieces stay whole.
• Switch off as soon as the coconut milk is in – don’t let it boil.
• Keeps for two days in the fridge.

Lakshmidevi Nair

Spicy Kerala Fish Curry with Coconut Milk

A spicy Kerala fish curry – fish simmered in a shallot, chilli and tamarind gravy and finished with thick coconut milk. Even better the next day.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 6 pieces fish
• 6 shallots sliced
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 4 green chillies sliced
• 4 curry leaves
• 1/2 tsp ginger-garlic paste
• 1/2 tsp tamarind paste
• 1/2 cup thick coconut milk
• oil
• salt to taste

Method

 

1. Heat a little oil in a vessel and sauté the shallots for a while.
2. Add the green chillies and ginger-garlic paste and mix well.
3. When it smells fragrant, add the chilli powder, turmeric and curry leaves and stir well.
4. Add 1 cup of water and bring to the boil.
5. Add the fish, salt and tamarind paste and simmer until the fish is cooked.
6. Add the coconut milk, switch off the heat and serve hot.