Fish curry with coconut milk is a Kerala based fish curry recipe which can be made using a fish of your choice although Pomphret (Pompano), ayala / bangada ( Mackerel ) or Rohu (Indian Carp) would bring out the best flavors. Kashmiri red chilly powder, Coriander powder, Curry leaves and Kerala Kudampulli or Gambooch are the base of this dish. There is a flourish of coconut milk in the end which gives this fish recipe a unique and rich taste that is sure to delight a fish lover!
Health Check :- According to the health experts, it is good to include fish in our diet once or twice a week. Most fishes are low in fats and cholesterol and have good quality and lean protein. Sea fishes like mackerel, trout, salmon, tuna, herrings are very good source of healthy fish oils called omega 3 fatty acids. Our body cannot create omega 3 fatty acids by itself, so oily fish is an easy way to get this nutrient. Fishes are also a good source of Vitamin B12, phosphorus and selenium.
Try out these fish recipes too :-
- Goan Fish curry
- Fish curry with coconut Kerala
- Ayala curry / Kerala red fish (mackerel) curry
- Fish stew recipe
- Pistachio crusted fish recipe
- Fish in foil recipe
- Mathi fry / fish fry
- Blackened fish recipe
Fish Curry with Coconut Milk / Kerala Fish Curry Recipe
Course: MainCuisine: Indian, KeralaDifficulty: Medium6
servings15
minutes30
minutesAnother Kerala based fish curry recipe in which fish is cooked in gravy made of onions, ginger and coconut milk.
Ingredients
1 kg fish, cut into pieces
2 medium onions ,chopped
2 inch of ginger, chopped
5 garlic cloves, chopped
15 curry leaves
4-6 green chillies or to taste
3 pieces of gambooch or kudampulli
1/4 tsp of fenugreek seeds
1/4 tsp of fennel seeds or powder
1/2 tsp of black pepper
2-3 tsp of kashmiri red chilly powder
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 cup of thin coconut milk
1/2 cup of thick coconut milk
Salt to taste
1 Tbsp of oil
Directions
- Clean and wash the fish and rub salt all over the pieces.
- Soak kudampulli or tamarind in 1/2 cup of warm water.
- Heat oil in a pan, then add fenugreek and fennel seeds and stir for 30 seconds.
- Then add half of the curry leaves, onion, ginger and garlic, saute and let it get golden brown.
- In a small bowl, mix chilli powder, turmeric, coriander powder, black pepper and add little water to make a paste.
- Now add above paste to the onion mixture and stir till the masala releases oil.
- Then transfer the onion mixture in a food processor and grind it to a nice paste.
- Now transfer this ground mixture and tamarind along with its soaking water into a deep pan and mix well with thin coconut milk and salt .
- Add the fish pieces along with remaining curry leaves and water enough to cover the fish pieces and let it come to a boil over medium heat.
- When the fish curry comes to a boil, simmer for 20-25 minutes or until the fish is cooked through.
- Lastly pour the thick coconut milk and mix well and turn off the heat.
- Fish curry with coconut milk is done ready to serve.
