Kerala Style Fish Curry with Coconut Milk | with step by step description, photos & video. A traditional Malabari dish and is a tad spicy curry. This curry tastes great with kappa, appam, idiyappam, puttu, chapathi, and rice. Let us explore the exclusive taste of Malabari spices seeped into the juicy fish pieces.
Most importantly, it has a signature taste of kudampuli (dried malabar tamarind) known as cocum and coconut milk. However, compared to other fish recipes, nothing beats the Kottayam style Kerala fish curry with Malabar tamarind.
How to make Kerala Style Fish Curry with Coconut Milk?
Kerala Style Fish Curry with Coconut Milk | with step by step description, photos & video. Another main ingredient is coconut milk. All used to have a confusion of using coconut milk along with tamarind. Will the tamarind curdle coconut milk? No need to worry, if you keep on stirring until you add fish. Stirring the curry prevents it from forming curdles.
This fish curry recipe comes with special additions of cocum and curry leaves, simmered with fish and coconut milk. I am combining the 3 extracts (thick, medium & thin milk) of coconut milk. Furthermore, I would like to highlight our other fish recipe collections.
Kerala Style Fish Curry with Coconut Milk
Course: Gravy, CurryCuisine: KeralaDifficulty: Medium5
servings10
minutes20
minutes30
minutesKerala Style Fish Curry with Coconut Milk | with step by step description, photos & video. A traditional Malabari dish and is a tad spicy curry.
Ingredients
500 gms fish (any fish of your choice)
2 tsp crushed ginger
2 to 3 green chilies
Fresh curry leaves
1/2 tsp Turmeric Powder
2 tsp Chilli Powder
2 tsp Kashmiri Chilli Powder
1 tsp Salt
1 tsp coconut oil
3 cups of coconut milk
2 pieces kokum(Kudampuli)
1 Tomato roundly sliced
1 Shallots thinly sliced
Directions
- We are going to prepare this dish in a clay pot(manchatti).
- Add 2 tsp crushed ginger, 2 silted green chilies, fresh curry leaves, ¼ tsp turmeric powder, 2 tsp chili powder, 2 tsp Kashmiri chili powder (optional, I am adding it for a nice flavor & color), 1 tsp salt & 1 tsp coconut oil to the clay pot & mix well.
- Furthermore, add 3 cups of coconut milk. I had combined thick, medium & thin coconut milk extract from a coconut in a bowl.
- Mix this well & switch on the flame.
- Now add 2 pieces of kokum (kudampuli) /raw mango slices & bring it to steam. (Soak before using the kudampoli in hot water)
- Once the masala mix starts to steam, add in the fish pieces.
- Mix well & bring it to boil. Let it boil in high flame for 5 minutes.
- Then cover & cook the fish in low flame for 10 minutes.
- Add in 1 tomato roundly sliced.
- Cover & cook for another 2 minutes. Now our fish curry is ready.
- Tempering
- Lastly, let us temper the fish curry.
- Heat coconut oil in a pan & add one thinly sliced shallot.
- Saute till it turns brown in color. Switch off the flame & add some fresh curry leaves.
- Pour this temper over the fish curry. Cover & keep it aside for 5 to 10 minutes.
- Our delicious angamali fish curry is ready.
