Keralan Fish Curry Recipe
Description
Experience the vibrant flavors of South India with this Keralan Fish Curry, a deliciously spicy and aromatic dish that showcases the region’s rich culinary heritage. This curry combines tender chunks of firm white fish with a fragrant blend of spices and coconut milk, creating a comforting and satisfying meal that is perfect for sharing with family and friends. Ideal for those following a lactose-free diet, this dish is quick to prepare and full of flavor, making it a must-try for any seafood lover.
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm white fish, cut into chunks | 750 g |
| Turmeric | ½ tsp |
| Salt | ½ tsp |
| Coconut oil | 1 tbsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 20 leaves |
| Shallots, finely sliced | 5 shallots |
| Garlic cloves, finely sliced | 4 cloves |
| Ginger, finely sliced | 3 cm piece |
| Green chilli, finely sliced | 1-2 chillies |
| Kashmiri chilli powder | 1 tbsp (adjust to taste) |
| Turmeric | ½ tsp |
| Tomatoes, chopped | 4 tomatoes |
| Coconut milk | 400 ml tin |
| Fresh coriander, chopped | Handful |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 3 g |
| Cholesterol | Varies by fish type |
| Dietary Info | Lactose-Free |
Instructions
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Prepare the Fish: In a mixing bowl, coat the chunks of firm white fish with salt and turmeric, ensuring each piece is evenly covered.
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Heat the Oil: In a large, shallow pan, heat the coconut oil over medium heat.
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Add Mustard Seeds: Once the oil is hot, add the mustard seeds along with the curry leaves. Cook until the mustard seeds start to pop, releasing their aromatic flavors.
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Sauté Aromatics: Add the finely sliced shallots, garlic, ginger, and green chillies to the pan. Sauté these ingredients for about 5 minutes, or until they have softened and become fragrant.
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Prepare Spice Paste: In a small bowl, mix the Kashmiri chilli powder and the additional ½ teaspoon of turmeric with a splash of water to form a smooth paste. This step helps prevent the turmeric from burning. Stir this spice paste into the pan with the aromatics.
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Incorporate Coconut Milk: Pour the coconut milk into the pan and stir well to combine. Allow the mixture to heat through, stirring occasionally.
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Add Tomatoes and Fish: Just before serving, add the chopped tomatoes to the pan, followed by the coated fish. Gently cook on low heat for about 5 minutes or until the fish is thoroughly cooked and flakes easily with a fork.
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Check Seasoning: Taste the curry and adjust the seasoning if necessary, adding more salt if needed.
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Serve: Finish the dish by sprinkling freshly chopped coriander on top. Serve the Keralan Fish Curry hot, accompanied by fragrant basmati rice for a complete meal.
Cooking Tips
- Fish Selection: For the best results, use firm white fish varieties such as cod, haddock, or snapper that hold their shape during cooking.
- Adjusting Spice Levels: Feel free to adjust the number of green chillies or the amount of Kashmiri chilli powder to suit your heat preference. Kashmiri chilli powder is milder than other varieties, making it a great choice for color without excessive heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently before serving.
Enjoy this flavorful Keralan Fish Curry that captures the essence of South Indian cuisine, offering a delightful combination of spice, creaminess, and freshness. Perfect for any occasion, this dish is sure to impress your guests and become a favorite in your culinary repertoire!
