Description
This Keralan curry features fresh fish cooked in a spiced coconut milk base, enriched with the flavors of ginger, garlic, curry leaves, and a medley of aromatic spices. It’s a flavorful, creamy dish that showcases the richness of Keralan cuisine.
Ingredients
For the Curry
- White Fish Fillets (400g, skinless): Such as cod, haddock, or tilapia.
- Coconut Milk (400ml): Adds creaminess to the curry.
- Tomatoes (2, diced): Adds a fresh and tangy flavor.
- Onion (1 large, finely chopped): Base for the curry.
- Garlic (2 cloves, minced): For aromatic depth.
- Ginger (1 tbsp, grated): Adds warmth.
- Fresh Curry Leaves (10-12): For authentic Keralan flavor.
- Green Chili (1-2, sliced): Adjust to taste for heat.
- Vegetable Oil (2 tbsp): For sautéing.
- Salt (to taste)
Spices
- Turmeric Powder (1 tsp): For color and subtle earthiness.
- Cumin Seeds (1 tsp): Adds a nutty flavor.
- Ground Coriander (1 tsp): Adds citrusy notes.
- Mustard Seeds (1 tsp): Provides a burst of flavor.
Optional Garnishes
- Fresh Cilantro (chopped): For a fresh finish.
- Lime Wedges: For a tangy kick.
Instructions
Step 1: Prepare the fish
Cut the fish fillets into bite-sized pieces, season lightly with salt and turmeric, and set aside.
Step 2: Sauté the aromatics
Heat vegetable oil in a large skillet or wok over medium heat. Add mustard seeds and cumin seeds. When they start to pop, add the curry leaves, chopped onion, garlic, and ginger. Sauté for 5-7 minutes until the onions are softened and golden.
Step 3: Build the curry base
Add the diced tomatoes, turmeric powder, ground coriander, and green chili to the skillet. Cook for 5 minutes until the tomatoes break down and the mixture becomes aromatic.
Step 4: Add the coconut milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
Step 5: Cook the fish
Gently add the fish pieces to the curry and simmer for 8-10 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent breaking the fish.
Step 6: Serve
Remove the curry from heat and garnish with fresh cilantro. Serve hot with steamed rice or naan, accompanied by lime wedges for extra tang.