Receta Kerala Fish Curry With Coconut Milk
Kerala fish curry with coconut milk is a simple and easy Kerala delicacy and is best served with hot steaming rice. Malabar fish curry is made without coriander powder unlike the meen mappas (fish mappas) from my hometown Kottayam.
Learn to make Kerala fish curry with my video tutorial.
More Fish Recipes:
Spicy Red Kerala Fish Curry
Malabar Fish Curry
Malabar Fish Biriyani
Fish Molly Recipe
Kerala Fish Curry With Coconut Milk
PREP TIME:
5 mins |
COOK TIME:
20 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
Fish: 500 gms, cleaned
- Onions: 2, sliced
- Mustard seeds: 3/4 tsp
- Green Chilies: 2, slit
- Ginger: 1 inch, thinly sliced
- Garlic: 6 cloves, thinly sliced
- Tomatoes: 2, sliced
- Kashmiri chilli powder: 1 tbsp
- Turmeric powder: 1/2 tsp
- Curshed pepper: 1/2 tsp
- Thick coconut milk: 1 cup
- Thin coconut milk: 1/2 cup
- Curry leaves: 1 sprig
- Coconut oil: 2 tbsp
METHOD:
Heat coconut oil in a manchatti or claypot. Add in the mustard seeds and onces it starts to splutter add in the sliced onions, green chilies, ginger, and garlic; mix well. Add in salt and curry leaves and mix well. Allow the onions to become transparent.
Once the onions are transparent add in Kashmiri chilli powder and turmeric powder, mix on low flame for a minute. Add in sliced tomatoes and cover and cook for 3 minutes and let soften a bit.
Add in thin coconut milk and the fish pieces. Cover and cook the fish on medium flame.
Add in thick coconut milk, swril the pan and add in crushed pepper and again mix lightly taking care not to break the cooked fish.
Once it boils simmer for a minute and then switch off the flame.
Serve with rice or Kerala puttu.
NOTES
Cooked fish tends to break easily so stir carefully.
It is best to make fish curry in manchatti.
There is no coriander powder in this recipe
Coconut oil is a must to make this Kerala fish curry
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