Relish the Flavours of Kerala-style Coconut Fish Curry at Home

Ingredients

• For masala paste

  2 Medium onions
• 1 medium tomato
• ¾ cup coconutgrated
• 6 garlic cloves
• 8 Kashmiri red chillies
• 1 tsp Coriander Seeds
• 1 tsp black peppercorns
• 1 small bunch of tamarind

• For curry

  600 gms Surmai or Seer FishSteaks or Bengali Cuts
• 1 tsp turmeric
• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 sprig of curry leaves
• A handful of Coriander leavesfinely chopped
• saltas needed

Let’s cook

1. Wash the fish steaks and pat them dry. Rub turmeric and salt all over the steaks, cover and keep aside. Blend all the masala paste ingredients into a smooth paste. If needed, use a tablespoon or two of water to adjust the consistency.

2. In a deep pan, heat coconut oil and add mustard seeds. Once they crackle, add the masala paste and stir-fry for about 10 minutes.

3. Finally, add the seasoned fish, salt and about a 3/4th cup of water. Stir gently and let it boil. After a boil, reduce the flame to low, add curry leaves and simmer for about 15 minutes.

4. Season with coriander leaves and serve hot with steamed, coconut or ghee rice.