Kerala Fish Curry – Spicy & Tangy

Step 1: Sauté Onions

Heat 3 tablespoons of cooking oil in a large pan over medium heat. Add the diced onions and sauté until they begin to soften, about 2 minutes.

Step 2: Add Garlic, Curry Leaves, and Green Chilies

Add the finely chopped garlic and stir for 10-15 seconds. Then, add 5 curry leaves and the sliced green chilies (with seeds removed) and sauté briefly.

Step 3: Cook Tomatoes

Add the diced tomatoes and stir-fry for 2-3 minutes until they become soft and mushy, forming a gravy base.

Step 4: Incorporate Ground Spices

Add 1 tablespoon of ground cumin and coriander seed powder, 1 teaspoon of turmeric powder, and 1 tablespoon of green chili and ginger paste. Stir quickly over medium-low heat to prevent burning.

Step 5: Add Kashmiri Chili Powder and Thin Coconut Milk

Stir in 1 teaspoon of Kashmiri chili powder for color and mild heat. Pour in 2 cups of thin coconut milk and stir to combine all ingredients.

Step 6: Season with Salt and Tamarind Juice

Add 1 teaspoon of salt (adjust to your preference) and 3 tablespoons of tamarind juice. Stir well to integrate the flavors.

Step 7: Adjust Consistency and Add Fish

If the curry is too thick, add 1/4 cup of water and stir. Gently add the 1 pound of tilapia fish fillets into the curry, ensuring they are coated with the gravy.

Step 8: Simmer Fish

Reduce the heat to low, cover the pan, and let the fish simmer for about 15 minutes until cooked through.

Step 9: Add Thick Coconut Milk and Final Simmer

After 15 minutes, remove the lid. Stir in 3/4 cup of thick coconut milk. Cover the pan again and simmer for another 5 minutes.

Step 10: Prepare Tempering

While the curry simmers, heat 1 tablespoon of cooking oil in a small pan. Add 1 teaspoon each of cumin seeds, mustard seeds, and fenugreek seeds, along with 6 curry leaves. Stir and toast until the seeds begin to splutter and crackle.

Step 11: Add Red Chili Powder to Tempering

Reduce the heat and add a little red chili powder to the tempering for color. Mix well.

Step 12: Combine Tempering with Curry

Carefully pour the hot tempering mixture into the fish curry. Add a little water to the tempering pan to get any remaining spices and add it to the curry. Stir gently to combine.

Step 13: Final Touch and Serve

Cover the pan and let the curry rest for 2 more minutes to allow the flavors to meld. Your Kerala Fish Curry is now ready to be served hot with rice or bread.

• You can use red onions or shallots instead of white onions.

• Adjust the number of green chilies and whether to remove seeds based on your spice preference.

• For tamarind juice, you can use ready-made paste or soak tamarind in water and strain it.

• Experiment with other firm white fish fillets like cod or mahi-mahi.

• Add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.