Kerala Fish Curry

🧂 Ingredients

• 500 g Firm white fish (such as kingfish, snapper, or cod)
• 400 ml Full-fat coconut milk(divided: 200ml for thinning the masala, 200ml for finishing)
• 4 pieces Dried kokum petals (kudampuli)(Soak in 1/4 cup warm water for 10 minutes to soften and release flavor. Discard soaking water before adding to curry.)
• 2 tbsp Kashmiri chili powder(Provides a vibrant red color and mild heat. Adjust to your spice preference.)
• 1/4 tsp Fenugreek seeds (methi)
• 15-20 leaves Curry leaves(Fresh curry leaves are essential for authentic flavor.)
• 6-8 medium Shallots
• 1 inch piece Ginger
• 4-5 cloves Garlic
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 2 tbsp Vegetable oil or coconut oil
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the spice paste: In a blender or food processor, combine the chopped shallots, ginger, garlic, Kashmiri chili powder, fenugreek seeds, turmeric powder, and coriander powder. Add about 2-3 tablespoons of water to help with blending. Process until you have a smooth, thick paste. Set aside.

   ⏱️ 10 minutes
2. 2

   Sauté the masala: Heat the oil in a medium-sized pot or Dutch oven over medium heat (around 180°C / 350°F). Add the prepared spice paste and sauté for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste darkens slightly to a deep red hue. Be careful not to burn it.

   ⏱️ 7 minutes
3. 3

   Simmer with thin coconut milk: Pour in 200ml of the thinner part of the coconut milk (or the entire can if it's homogenous) and bring to a gentle simmer. Add the softened kokum petals (discarding the soaking water) and salt to taste. Let this mixture simmer gently for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   ⏱️ 7 minutes
4. 4

   Cook the fish: Carefully add the fish pieces to the simmering curry base. Gently stir to coat the fish. Reduce the heat to low, cover the pot, and let the fish poach gently in the curry for 5-8 minutes, or until the fish is opaque and cooked through. Avoid overcooking, as the fish can break apart.

   ⏱️ 8 minutes
5. 5

   Finish the curry: Pour in the remaining 200ml of thick coconut milk. Stir gently to combine. Heat the curry through over low heat for just 1-2 minutes, ensuring it does not come to a rolling boil, as this can cause the coconut milk to split. Taste and adjust salt if needed.

   ⏱️ 2 minutes
6. 6

   Temper the curry: In a small separate pan, heat 1 tablespoon of coconut oil over medium-high heat. Once hot, add the curry leaves and fenugreek seeds (if you didn't add them all to the paste). Fry for about 30 seconds until the curry leaves are crisp and fragrant. Immediately pour this tempering mixture over the fish curry. Stir gently.

   ⏱️ 1 minute
7. 7

   Rest and serve: Let the curry rest for 5 minutes off the heat before serving. This allows the flavors to further develop. Serve hot with steamed rice, appam, or idiyappam.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Do not boil the curry after adding the thick coconut milk to prevent splitting.
• ✓Kokum provides a distinct sourness; if unavailable, a tablespoon of tamarind paste or a squeeze of lime juice can be used as a substitute, though the flavor profile will differ.
• ✓Kashmiri chili powder is preferred for its vibrant red color and mild heat. If using a hotter chili powder, adjust the quantity accordingly.
• ✓For a richer curry, use only full-fat coconut milk and adjust the consistency by simmering longer.
• ✓Ensure the fish is added gently and not stirred vigorously to maintain its shape.

🔄 Variations

• For a different sour note, replace kokum with 1 tablespoon of tamarind paste (soaked in 1/4 cup warm water, strained) or a small raw mango, cubed, added during step 3.
• Add a pinch of asafoetida (hing) to the tempering for an additional layer of flavor.

🥗 Nutrition

Per serving