Photo: Kerala Fish Curry by Rameshng, CC BY-SA 2.0.
Kerala Coconut Fish Curry
A coastal-style fish curry with coconut milk, tomato, tamarind, curry leaves, and black mustard seeds.
Allergen labels are based on listed ingredients and are not a guarantee for allergy safety.
Ingredients
- 600 g firm white fish fillets
- 250 ml light coconut milkSmart swaps
- 2 medium tomatoes, chopped
- 4 whole shallots, sliced
- 1 tbsp ginger, grated
- 2 cloves garlic, mincedSmart swaps
- 0.5 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp tamarind pulp
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 2 tsp neutral oil
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 75 mg (6% DV)
- Iron
- 2.1 mg (12% DV)
- Magnesium
- 66 mg (16% DV)
- Potassium
- 710 mg (15% DV)
- Vitamin C
- 20 mg (22% DV)
- Vitamin D
- 4.2 mcg (21% DV)
- Folate
- 48 mcg (12% DV)
Source and estimate basis: Approximate per-serving estimates from generic white fish, light coconut milk, and vegetables; fish species and coconut milk brands vary.
Method
- 1
Cut the fish into large pieces and season lightly with salt and turmeric.
- 2
Heat oil in a wide pan. Add mustard seeds and curry leaves; when fragrant, add shallots, ginger, and garlic and cook until softened.
- 3
Stir in chilli powder and tomatoes. Cook until the tomatoes soften, then add coconut milk, tamarind, and 120 ml water. Bring to a gentle simmer.
- 4
Slide in the fish and simmer gently until opaque and just cooked through, about 7 to 10 minutes depending on thickness. Avoid vigorous stirring; taste and adjust salt.