Dinner · 35 min · indian

Kerala Fish Curry

Firm white fish does the heavy lifting here, with coconut milk rounding it out. An Indian dinner that takes 35 minutes, start to finish. It is weeknight cooking that still hits your targets — 41 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Firm white fish
• 1 can Coconut milk
• 1 Onion
• 2 Tomatoes
• 1 tbsp Tamarind paste
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Turmeric
• 2 tsp Kashmiri chili powder
• 10 Curry leaves

Steps

1. Cut the fish into thick steaks and salt them 10 minutes — firm flesh holds together in the curry.
2. Heat the coconut oil and pop the mustard seeds and curry leaves until fragrant, about 30 seconds.
3. Soften the onion 6 minutes, then stir in turmeric, chili, and tomatoes; cook until the tomatoes break down into a paste.
4. Whisk the tamarind into a cup of water, pour it in with half the coconut milk, and bring to a lively simmer.
5. Slide in the fish, spoon sauce over each piece, and poach gently 8 minutes — no stirring, or the fish breaks apart.
6. Pour in the remaining coconut milk, warm through 2 minutes without boiling, and taste for salt and tang.
7. Rest 5 minutes, then serve with steamed rice to soak up the sauce.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes