MALABAR FISH CURRY | FISH CURRY WITH COCONUT MILK | KERALA FISH CURRY

Malabar Fish Curry | Fish Curry with Coconut Milk | Fish Curry Kerala Style | Boneless Fish Gravy| Fish Curry in Coconut Gravy | Kerala Fish Curry | Fish Curry | Fish Recipe | Fish Curry by Spice Eats


Ingredients for Malabar Fish Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)

For the Tempering:
Mustard Seeds- 3/4 tsp
Cumin Seeds- 3/4 tsp
Fennel Seeds- 1/2 tsp
Curry Leaves-15-20 nos

Spice Powders:
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 1.5 tsp
Kashmiri Chilli Powder- 2 tsp
Coriander Powder- 1 tsp
Cumin Powder- 1/2 tsp

Other Ingredients:
Onions, chopped- 2 medium (150 gms)
Ginger Garlic paste- 2 tsp
Red Tomatoes sliced- 2 small (120 gms)
Green Chillies, slit- 3-4
Tamarind Juice- 4 tbsp
Thick Coconut Milk- 1 cup (200 ml)
Refined oil- 3-4 tbsp

Preparation:

Wash and cut the boneless fish fillets into 2 inch pieces.
Chop the onions, slice the tomatoes and slit the green chillies.
As for the coconut milk, you can use readymade or make fresh coconut milk after grinding coconut flesh with water and extracting the milk.

Process:

Heat oil in a pan and first add the mustard seeds, cumin seeds, fennel seeds and curry leaves.
Give a stir and then add the chopped onions. Also add 1/2 tsp salt.
Fry on medium heat for 10 mins till light brown in colour.
Now add the ginger garlic paste, mix and fry on low heat for 2 mins.
Now add the sliced tomatoes, mix and fry on medium heat for 1 min.
Now add all the spice powders, 1/2 tsp salt & the tamarind juice. Give a mix and cook on medium to low heat for 5 mins till the tomatoes are completely mashed, spices are cooked and oil separates.
Now add the coconut milk and 250 ml water and cook for 2-3 mins till oil separates.
Now add the fish pieces, give a gentle stir and cover & cook on low heat for 10 mins. Season with salt if required.
Allow it to rest for 30 mins before serving.
Serve it with white rice.








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