Kerala Fish Curry –Fish cooked in tamarind & coconut gravy. Kerala style fish kuzhambu is slightly different from our traditional meen kuzhambu, they include coconut milk and temper with coconut oil for their fish curry. You can make it spicy or mild depending on your preference, today I will be sharing the mild version which I happened to try from a friend of mine who use work with me. She makes this melt in your mouth style creamy coconut milk fish curry with shinny crisp curry leaves floating on top which sure makes you crave…. Original recipe includes lemon juice, for which I substituted with tomatoes and also I’ve added alittle fennel and cumin to hike up the taste.
Try our MALABAR EGG THOKKU MALABAR FISH CURRY
| Ingredients | |
|---|---|
| 2 | Fish fillets (cut into pieces/ about 8 small pieces) |
| 1 cup | Onion (chopped) |
| 5 | Green chilli (minced) |
| 1/2 cup | Tomatoes (ripe and juicy) |
| 3 cloves | Garlic (crushed) |
| 1 inch | Ginger (crushed) |
| 1/2 teaspoon | Red chilli powder |
| 1 teaspoon | Coriander /dhania powder |
| 1/4 teaspoon | Turmeric powder |
| 3 tablespoons | Ground coconut paste (includes 1/ 4 cup coconut + 1/2 tsp Balck peppercorns + 1/4 tsp fennel seeds) |
| 1 teaspoon | Coriander leaves (finely chopped) |
| 3 tablespoons | Oil (preferably coconut oil) |
| 3/4 teaspoons | Salt (or to taste) |
| 2 tablespoons | Thick tamarind pulp |
| 1/2 teaspoon | Mustard |
| 1/2 teaspoon | Fennel seeds |
| 1/2 teaspoon | Cumin seeds |
| 6 leaves | Curry leaves |
| 1/2 cup | Water |
Wash and cut the fish fillets into bit size pieces and keep aside. Heat oil in a pan, season with mustard, cumin seeds, fennel seeds and curry leaves.
Fry the chopped onion, green chillies, garlic and ginger till they turn golden.
Add in the chopped tomatoes and cook till tender and soft.
Include turmeric powder, red chilli powder, dhania powder and salt. Fry the masala for few minutes.
This masala powder has to cook really well to get rid of the raw smell… the oil should literally ooze out when you fry.
Add the tamarind pulp to the onion mixture… let it simmer.
Add in water at this stage.
Bring this to a boil…
Add the fish fillet (fish pieces) at this stage. Bring the flame to low…
Cover and cook for 10 minutes over very low flame.
Meanwhile grind the coconut, fennel seeds and peppercorns with little water to make a thick paste.
By now, the fish cooks thoroughly….
Add the coconut paste diluted with 1/2 cup water.
Simmer for 4 to 5 minutes. The oil will separate and form a layer on top switch off and garnish with curry & coriander leaves.
Notes
- Tilapia, Pomfret, King fish, cat fish suits this recipe.
- Making the whole dish with coconut oil sounds yummy, but you can make with any cooking oil.
- A pinch of sugar adds extra sweetness to this gravy. (Optional)
- Half lime size tamarind soaked in water can yield a tablespoon of thick pulp.
11 Comments
It looks yummy. I am from kerala. The only thing i like to mention ( not in a negative way. Just saying). We keralities have an aversion to adding coriander leaves to our fish. Especially in my ammama’s cook book it’s highly frowned upon. We add plenty of curry leaves though ??
Indu, no not at all… wont take it in a wrong way….. i would love to hear such tips, my co worker brings this dish and just by her description i tried to replicate the recipe… so from now on may be will try your way! Thanks
Hi Mullai, amazing recipes and great pics!!!!
Where is the coconut milk in this recipe?
Your fan from Spain.
Hi Dolores, I’ve added coconut paste in my recipe which is fine gound fresh coconut with water. You may substitute with thick coconut milk, which you will be adding at step 6. Hope this helps and thank you so much for your feedback!
Thanks Mullai! Noted ! Spent the whole morning cracking, peeling, grating and freezing coconut! I must be the only person in Spain doing this…ha, ha, ha. We dont use cocnut at all for cooking, except the grated dried packed version for a few sweets.
Hahaha… hey you are not alone, I do the same when i find fresh coconut in market. Fresh coconut does make a difference compared to dry, don’t worry its all worth it when you finally get to taste the dish! I possible send me click pls, thanks!
i tried this recipe and the curry tastes good..you can add some pepper as well ..what say?
Hello Jaee, thanks for visiting my space and for your valuable suggestion & comments. Adding pepper to this curry sounds interesting and would like to try that too, Thanks again for the suggestion!
I am from kerala. No matter what you have changed or added it sounds really delicious!
Veena.N.K
My friend used to dry roast freshly grated coconut with little sombu/perunjeerakam(fennel seeds) until it gives out an aroma ,grind it with little water and add it at the last five minutes of cooking the dish.It turned out wonderful.
Sounds like a good tip, sure will try this method too.