Kerala Coconut Fish Curry

Introduction:

Fish Coconut Curry is a delectable and popular dish from the coastal state of Kerala in South India. Known for its rich flavors and unique blend of spices, this curry showcases the region's culinary heritage. Kerala, often referred to as the "Land of Spices," is renowned for its abundant use of coconut in various dishes, and this fish curry is no exception.The curry is made with fresh fish, typically a firm white fish, simmered in a flavorful coconut-based gravy that's infused with aromatic spices. The combination of coconut milk and grated coconut gives the curry its creamy and velvety texture, while the assortment of spices adds layers of complexity to the taste.

In this recipe, the fish is first marinated with turmeric and salt, enhancing its taste and allowing the flavors to penetrate. The curry is then prepared by sautéing onions, ginger-garlic paste, green chilies, and curry leaves in coconut oil. The blend of spices, such as red chili powder, coriander powder, and fenugreek seeds, brings out the signature taste of Kerala fish curry.The tamarind pulp adds a tangy twist to the dish, balancing the creaminess of coconut and complementing the fish's natural sweetness. Once the fish is cooked in the coconut gravy and infused with the rich flavors, the final touch of seasoning, known as "tadka" or tempering, is added. This step involves sizzling dried red chilies, mustard seeds, and curry leaves in coconut oil, elevating the aroma and taste of the curry.

Kerala Fish Coconut Curry is best enjoyed with steamed rice, which helps absorb the flavorful sauce, creating a delightful and satisfying meal. This dish is not only a favorite among the locals but also a popular choice for seafood enthusiasts worldwide, as it represents the essence of Kerala's culinary heritage and the love for fresh, aromatic spices.

Ingredients:

  • Fish: 500 gm(any firm white fish like kingfish, tilapia, or cod)
  • Coconut (grated): 1 cup
  • Shallots: 6 nos
  • Ginger: 1 small piece
  • Garlic: 6 cloves
  • Green chillies: 4 nos
  • Coriander powder: 2 Tablespoon
  • Fennel seeds: 1 Teaspoon
  • Red chilly powder: 1 Teaspoon
  • Turmeric powder: 1/2 Teaspoon
  • Salt: As per required
  • Tamarind pulp: 4 Tablespoon (It changes as per the sour of tamarind,extracted from a small piece of tamarind soaked in water)
  • Tomato: 1 small size
  • Coconut oil : 2 Tablespoon
  • Mustard seeds: 1 Teaspoon
  • Fenugreek seeds: 1/2 teaspoon
  • Curry leaves: 1 sprig
  • Dry red chillies: 4 nos

Instructions:



Making coconut paste:

  • In a blender, add the grated coconut along with ginger, garlic, green chilies ,shallots, fennel seeds and little water .
  • Grind it into a smooth paste .

Making curry:

  • Take a clay pot or deep pan in medium flame.
  • Add tamarind pulp, turmeric powder, red chill powder, coriander powder and tomato. Mix well.
  • Add coconut paste with 2 cup of water.
  • When it starts to boil, low the heat and cook for 5 minutes.
  • After that, add fish .let them boil for 10 minutes.
  • Turn off the flame.

Seasoning:

  • In a separate small pan, heat a tablespoon of coconut oil and add the dried red chilies, mustard seeds, fenugreek seeds, shallots and curry leaves for seasoning. Let the mustard seeds splutter and the shallots turn crispy.
  • Pour the seasoned oil over the fish curry, giving it a wonderful aroma.

Serve with love.....




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