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Keralan Fish Curry

Keralan Fish Curry

Discover the rich flavors of Keralan Fish Curry, a creamy and spicy dish perfect for any occasion. Learn how to make this authentic Kerala recipe today!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g firm white fish (e.g., cod) cut into 2.5 cm cubes
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp Kashmiri chili powder
  • 50 g tamarind pulp or a 2.5 cm cube
  • 50 ml boiling water
  • 12 leaves curry leaves
  • 2 units green chilies halved lengthwise
  • 150 g small potatoes sliced into 3-4 mm rounds
  • 50 g green beans cut into 2-3 cm pieces
  • 3 cloves garlic finely minced
  • 2 cm fresh ginger grated
  • 2 shallots shallots (50-60g total), thinly sliced
  • 1 tsp brown mustard seeds
  • 165 ml coconut milk
  • 250 ml water
  • 2 tablespoons cooking oil

Equipment

  • Wok or Large Skillet
  • Sharp Knife and Cutting Board
  • Fine Sieve or Strainer
  • Measuring Spoons and Cups
  • Wooden Spoon or Spatula

Method
 

  1. Cut the fish into bite-sized cubes and toss with turmeric, chili powder, and salt; let it marinate.
  2. Soak tamarind in boiling water for about 10 minutes, then strain the pulp to extract the juice.
  3. Slice potatoes thinly and cut the green beans; mince the garlic and grate the ginger.
  4. Slice shallots and halve green chilies lengthwise.
  5. Heat oil in a wok, add mustard seeds, curry leaves, and green chilies; wait for the seeds to pop.
  6. Add shallots, garlic, and ginger; stir-fry for 2 minutes until fragrant.
  7. Add potatoes and enough water to almost cover them; let simmer for 10 minutes.
  8. Pour in coconut milk and tamarind juice, add marinated fish, and simmer for 5-7 minutes; add green beans and cook for another minute.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 60mgSodium: 480mgPotassium: 750mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 8mgCalcium: 60mgIron: 2mg

Notes

For a tangy substitute, use lemon juice or vinegar instead of tamarind. Marinating the fish is crucial for flavor; don’t skip it! Consider adding a garnish of fresh cilantro before serving for added freshness. Leftovers can be stored in an airtight container in the fridge; they taste even better the next day!
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