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

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk provides creaminess.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is often less expensive.

Wash and cut the boneless fish fillets into 2 inch pieces.

Chop the onions, slice the tomatoes and slit the green chillies.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens