This is one of the most common methods of making fish curry in Kerala.
1 person made this
3 tablespoons coconut oil
1 teaspoon mustard seeds
1/2 teaspoon cumin
1/4 teaspoon fenugreek
1 small red onion, minced
4 green chillies, slit lengthwise
1 1/2 tablespoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
60g grated fresh coconut
200g chopped tomatoes
1 bunch fresh coriander, minced
7 curry leaves (optional)
500g fish fillet, diced
1 tablespoon tamarind paste
Method Prep:15min › Cook:20min › Ready in:35min
Heat oil in a pan. Add mustard and let splutter. Add cumin, fenugreek, onion and green chilies and stir fry. Add coriander, cayenne, turmeric powder and coconut and stir well until coconut is fried and smells nutty. Add tomatoes, coriander leaves, curry leaves and salt. Stir till tomatoes are well cooked.
Add fish, water and tamarind paste simmer till fish is flaked, which indicates it is done. Serve with steamed tapioca or Kerala parotta.