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.

✓ 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

← All recipes