Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Cook Tomatoes

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Simmer Fish

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

9. 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.

10. 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.

11. 11.Add Red Chili Powder to Tempering

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

12. 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.

13. 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.