Kerala Fish Curry
Hailing from the Malabar coast, this Kerala fish curry offers a burst of flavor, a subtle kick of spice, and highlights two abundant ingredients from the South Indian state of Kerala: fish and coconut. The rich, spiced coconut sauce in this Kerala fish curry is brimming with deliciousness! Pair it with matta rice, and if unavailable, basmati rice serves as an excellent alternative.
Ingredients
To make Curry
- 2 tablespoons coconut oil
- 2 medium red onions thinly sliced
- 12 pearl onions cut in half
- 40 small curry leaves divided
- 2 Serrano peppers slit but intact
- ½ inch knob ginger minced
- 1 teaspoon freshly ground black peppercorns
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric
- 1 ½ cans of coconut milk full fat, divided
- ¼ cup water
- 1 teaspoon apple cider vinegar
- Optional garnish: cashews sauteed in coconut oil or ghee
Instructions
- Marinate fish with salt and turmeric. Set aside for now.
- Melt coconut oil in a sauté pan over medium heat, then saute the onions, pearl onions, 20 curry leaves, Serrano peppers. Sauté for 15 minutes, or until the onions turn brown.
- Add the ginger and spices (black pepper, salt, turmeric). Stir-fry for 2 minutes. Remove half of this mixture and set aside for garnish.
- Add the fish, 1 can of coconut milk, ¼ cup of water and the remaining curry leaves. Cook for 2 minutes, then cover the pan with a lid and cook for 5 minutes.
- Add the remaining ½ can of coconut milk and the apple cider vinegar to the pan. Continue cooking until the fish is done.
- Garnish with the onion mixture that you set aside earlier, then serve.
Nutrition
Calories: 404kcalCarbohydrates: 16gProtein: 33gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 11gCholesterol: 65mgSodium: 735mgFiber: 2gSugar: 7g
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