Kerala Style Fish Curry | Fish Curry without Coconut | Mastering the Art of Kerala Fish Curry

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while still providing creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is more budget-friendly.

Heat oil in a clay pot and add mustard seeds, fenugreek seeds, dry chillies, and curry leaves for tempering.

Once the tempering is done, add chopped ginger, chopped garlic, slit green chillies, and chopped onion. Sauté until the onion turns light golden brown.

Add chilli powder, coriander powder, and turmeric powder to the onion mixture and sauté for 2 minutes.

Pour in water and add gambooge, then boil for 10 minutes.

Filter the gravy into a clay pot.

Boil the filtered gravy and add fish pieces and salt. Cook for 15-20 minutes.

Once done, add coconut oil and curry leaves on top and allow to cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens