In Kerala, fish curry is incomplete without coconut. The sweetness of fresh coconut and the spiciness of red chillies perfectly complements the flavours of fresh fish. Keen to make this dish at home? You can now relish Kerala-style Coconut Fish Curry within 30 minutes. Read on to find out how!
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.
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.
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.
Season with coriander leaves and serve hot with steamed, coconut or ghee rice.
You can also use any other fish of your choice for this recipe.
Share your version of this recipe
Speaking of coconut fish curry, nothing beats the Kerala-style as it is all about the scrumptious combo of fish and coconut. How do you make coconut fish curry at home? Do share your version of the recipe with us.
Frequently Asked Questions
Can I use mustard oil for this recipe?
Yes. You can use any cooking oil for this recipe. Since it is a Kerala-style recipe, we prefer using coconut oil. However, you can twist your recipe with a different oil.
What can I add for the sourness if not tamarind?
You can use kokum or white vinegar to add a dash of sourness to your fish curry.