A creamy and fragrant fish curry typical of the Kerala coast, where coconut milk meets tangy tamarind and curry leaves for a smooth sauce to spoon over rice.
Ingredients
- 600 g Cod fillet
- 400 ml Coconut milk
- 1 piece Red onion
- 2 pieces Tomato
- 1 piece Fresh ginger
- 4 cloves Garlic
- 2 pieces Green chile
- 1 tsp Black mustard seeds
- 1 tsp Turmeric powder
- 1 tsp Cayenne pepper powder
- 10 leaves Curry leaves
- 2 tbsp Coconut oil
- 1 tbsp Tamarind paste
- to taste Salt
- 1 bunch Fresh cilantro
- 1 piece Lime
Method
- Cut the fish fillet into uniform cubes, massage them with salt and a little turmeric, then set aside at room temperature.
- Finely chop the red onion, crush or chop the garlic, grate the fresh ginger, and thinly slice the green chiles into rounds.
- Heat the coconut oil in a Dutch oven over medium heat, toast the mustard seeds until they crackle and pop, then add the curry leaves to release their aroma.
- Add the chopped onion and sweat until translucent, then stir in the garlic, ginger, and green chiles; sauté until fragrant.
- Stir in the diced tomatoes with the remaining turmeric and the chile powder; cook, stirring, until the tomatoes have broken down and the oil rises to the surface of the mixture.
- Pour in the coconut milk and the tamarind paste previously diluted in a little hot water. Bring to a gentle boil, then reduce the heat and simmer until the sauce coats the back of a spoon.
- Gently nestle the pieces of fish into the simmering sauce. Cook over low heat without stirring until the fish turns opaque and flakes easily with a fork.
- Taste and adjust the seasoning, add a squeeze of lime juice for freshness, and sprinkle with chopped fresh cilantro.
- Let rest off the heat for a few minutes so the flavors can develop, then serve hot with basmati rice.
Nutrition
Per serving
- Energy
- 415.4 kcal
- Protein
- 25.61 g
- Carbohydrate
- 11.26 g
- Fat
- 29.9 g
- Fibre
- 2.77 g
- Calcium
- 39.86 mg
- Iron
- 4.24 mg
- Magnesium
- 60.88 mg
