Ingredients:
- 1 lb. fish (preferably firm white fish like cod or tilapia), cut into small pieces
- 1 onion, sliced
- 2-3 green chilies, slit
- 1-inch piece ginger, chopped
- 3-4 garlic cloves, chopped
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp fenugreek seeds
- 1/2 cup coconut milk
- Salt, to taste
- 2 tbsp coconut oil
- 1-2 tbsp tamarind paste
Instructions:
Clean and wash the fish pieces thoroughly. Drain and set aside.
In a pan, heat coconut oil and add fenugreek seeds. Once they start to sizzle, add sliced onions, green chilies, ginger, garlic, and curry leaves. Saute until the onions turn translucent.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and saute for a few minutes until the spices are fragrant.
Add 1/2 cup of water and tamarind paste. Mix well and bring the mixture to a boil.
Once the mixture starts boiling, add the fish pieces and gently stir to coat the fish with the curry mixture. Cover and let it cook for about 10-15 minutes or until the fish is cooked through.
Once the fish is cooked, add coconut milk and let it simmer for 2-3 minutes.
Turn off the heat and let the curry sit for a few minutes to allow the flavors to meld.
Serve hot with steamed rice or bread.
Note: Adjust the amount of tamarind paste and red chili powder according to your taste preference. You can also add some sliced tomatoes or kokum to the curry for a tangy flavor.
Pro Tips:
Use Fresh Fish: Always use fresh fish for making fish curry. Frozen fish can change the texture of the curry and may not taste as good as fresh fish.
Choose the Right Fish: Choose firm white fish like cod, tilapia, or snapper, which are ideal for making fish curry.
Use Fresh Spices: Fresh spices will enhance the flavor of the fish curry. Make sure to use fresh ginger, garlic, and curry leaves for maximum flavor.
Add Tamarind Paste: Tamarind paste is the key ingredient in Kerala style fish curry. It gives a tangy flavor to the curry and balances the heat from the spices. Adjust the amount of tamarind paste according to your taste.
Coconut Milk: Coconut milk is another important ingredient in Kerala style fish curry. It gives a rich, creamy texture and a mild coconut flavor to the curry.
Don't Overcook the Fish: Overcooking the fish will result in tough, rubbery fish pieces. Cook the fish just until it's cooked through, and then remove it from the heat.
Let it Rest: Allow the fish curry to rest for a few minutes before serving. This will allow the flavors to meld together and the curry to thicken.
Garnish: Add some fresh curry leaves and chopped cilantro on top of the fish curry before serving. It will enhance the flavor and aroma of the curry.