Kerala Coconut Fish Curry with Tamarind
Chunks of white fish gently poached in a tangy coconut sauce with popped mustard seeds, curry leaves and Kashmiri chilli.
Ingredients
- Firm white fish fillets600 g
- Ground turmeric1 tsp
- Coconut oil2 tbsp
- Mustard seeds1 tsp
- Curry leaves2 sprigs
- Onion1 pc
- Fresh ginger20 g
- Kashmiri chilli powder2 tsp
- Coconut milk1 can
- Tamarind paste1 tbsp
Method
- 01
Cut the fish into 5cm chunks and toss with half the turmeric and a pinch of salt.
- 02
Heat the coconut oil in a wide pan over medium heat, add the mustard seeds and once they pop, after about 30 seconds, add the curry leaves, sliced onion and ginger matchsticks and cook for 8 minutes until soft and golden.
- 03
Stir in the remaining turmeric and the chilli powder for 30 seconds, then add the coconut milk, tamarind and 100 ml water and simmer for 5 minutes.
- 04
Slip in the fish, spoon the sauce over, cover and simmer very gently for 7 minutes until the fish is opaque and flakes easily, stirring as little as possible.
- 05
Season to taste and serve with steamed rice.
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