Fish Curry with Coconut Milk is one flavorful and aromatic dish that combines tender pieces of fish with a blend of spices and creamy coconut milk. Adding Malabar tamarind gives it a unique tangy twist, making it a delightful experience with your meal. This curry pairs beautifully with rice or puttu, offering a taste of tropical bliss in every bite.
About the Recipe
Fish Curry with Coconut Milk is a must-try for anyone who loves rich, creamy curries with a touch of tanginess. The recipe blends traditional spices like mustard seeds, fenugreek, and coriander powder with fresh ingredients like ginger, garlic, and curry leaves. The Malabar tamarind, known as kodumpuli, adds a unique sour flavour that perfectly complements the creamy coconut milk. This dish is not just delicious but also offers a glimpse into the culinary traditions of Kerala, making it a perfect addition to your recipe collection.
Why You Will Love This Recipe
Fish Curry with Coconut Milk stands out for its rich and complex flavours. Combining spices and coconut milk creates a creamy, aromatic curry that is comforting and exotic. The tender fish pieces absorb the flavours beautifully, making each bite a delightful experience. Whether you’re looking for a new way to enjoy fish or want to explore Kerala cuisine, this recipe will impress with its delicious taste.
Fish Curry with Coconut Milk
Cooking Tips
For the best results with Fish Curry with Coconut Milk, use fresh, firm fish that will hold its shape while cooking. Fry the spices gently to release their full aroma and flavour. Adding the coconut milk towards the end ensures the curry remains creamy and doesn’t curdle. Adjust the number of green chillies to suit your preferred spice level.
Cultural Context
Fish Curry with Coconut Milk originates from Kerala, a coastal state in India known for its vibrant seafood dishes and use of coconut. This curry is a staple in many Keralite households and is traditionally served during meals with rice or puttu. The use of Malabar tamarind adds a distinctive sour note, highlighting the regional flavours of Kerala cuisine.
Serving and Storing Suggestions
Fish Curry with Coconut Milk is best enjoyed hot, served with steamed rice or putty. This recipe serves four and takes about 30 minutes to prepare and cook. Any leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the fish.
Other Similar Recipes
- Goan Fish Curry
- Thai Green Curry with Fish
- Bengali Fish Curry
- Sri Lankan Fish Curry
Nutrient Benefits
Fish Curry with Coconut Milk is rich in protein from the fish and healthy fats from the coconut milk. The spices used in the curry, such as turmeric and ginger, have anti-inflammatory properties. Malabar tamarind is known for its digestive benefits.
Fish Curry with Coconut Milk
Ingredients
- 250 gms Fish (cleaned, cut into small pieces, washed.)
- 3/4 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 cup Onion (chopped)
- 2 Green Chilies (slit)
- Ginger (1 inch piece, chopped)
- 5 to 6 cloves Garlic (chopped)
- Curry Leaves (a handful)
- 1 Gambooge Petals - torn (Malabar Tamarind or Kodumpuli)
- 1/2 tsp Salt
- 1/3 cup Thick Coconut Milk
For Masala Paste:
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 3 tbsp Water
Instructions
- Mix the ingredients for the masala paste in a small bowl and set aside.
- Heat oil in a pan and fry the mustard seeds until they splutter.
- Add fenugreek seeds, onions, green chillies, garlic, ginger, and curry leaves.
- Fry until the onions turn translucent.
- Add the masala paste and cook over low heat for 3-4 minutes.
- Add the Malabar tamarind with its soaking water and bring to a boil.
- Add the fish and salt. Mix gently and cook until the fish is tender and the gravy thickens.
- Stir in the coconut milk and bring the curry to a gentle boil.
- Remove from heat and serve hot with rice or puttu.
Frequently Asked Questions:
How can I make Fish Curry with Coconut Milk less spicy?
To make Fish Curry with Coconut Milk less spicy, reduce the amount of green chillies and red chilli powder in the recipe. You can also add more coconut milk to balance the heat. Another option is to use mild spices like paprika instead of chilli powder. The curry’s flavour will still be rich and delicious without being overly spicy.
What type of fish works best for Fish Curry with Coconut Milk?
White fish like cod, tilapia, or haddock are ideal for Fish Curry with Coconut Milk. These types of fish hold their shape well during cooking and absorb the flavours of the curry beautifully. Avoid using delicate fish that might fall apart in the sauce. If you prefer, you can also use salmon or prawns for a different twist on the recipe.
Can I substitute Malabar tamarind in Fish Curry with Coconut Milk?
If you can’t find Malabar tamarind (kodumpuli), substitute it with regular tamarind paste or lemon juice. Both alternatives will provide the necessary tanginess to the curry. Use about 1-2 teaspoons of tamarind paste or the juice of half a lemon. The flavour will be slightly different but still delicious.
How do I store leftovers of Fish Curry with Coconut Milk?
Store any leftovers of Fish Curry with Coconut Milk in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat to avoid overcooking the fish. If the curry has thickened too much in the fridge, you may need to add a splash of water or coconut milk to loosen it.
Can I make Fish Curry with Coconut Milk ahead of time?
Yes, you can make Fish Curry with Coconut Milk ahead of time. Prepare the curry as instructed, but stop before adding the coconut milk. Store the curry base in the refrigerator for up to a day. When ready to serve, heat the curry and add the coconut milk, bringing it to a gentle boil before serving. This method ensures the curry stays fresh and the coconut milk doesn’t curdle.
