Description
A flavorful South Indian fish curry with a balance of spices and coconut milk, perfect for a comforting meal.
Ingredients
- 700 grams fish fillets (thawed)
- Salt (to season the fish and curry)
- 1 large red onion (peeled and cut into quarters)
- 1-inch piece of ginger (peeled)
- 4-5 large garlic cloves (peeled)
- 1 whole green chili
- 2 tablespoons vegetable oil
- 300 grams canned tomatoes or tomato puree
- 1 teaspoon red chili powder
- 1.5 teaspoons turmeric powder
- 1 can or 250 ml coconut milk
- Souring agent of your choice (kokum or tamarind)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 4-5 shallots or pearl onions (peeled)
- 6-7 curry leaves (fresh, frozen, or dried)
Instructions
- Start by heating the vegetable oil in a large pot over medium heat.
- Once the oil warms up, add the mustard seeds. Allow them to crackle and pop for about a minute.
- Toss in the shallots and sauté until they become translucent and slightly golden.
- Next, add the red onion pieces, ginger, garlic, and green chili. Cook these aromatics until they soften and release their fragrance.
- Stir in the canned tomatoes (or tomato puree) along with the turmeric and red chili powder. Allow this mixture to cook for about five minutes, ensuring the oil separates slightly.
- Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
- Add the thawed fish fillets and season them with salt. Allow the curry to cook for approximately 10 minutes, or until the fish is fully cooked and tender.
- Finish by adding your souring agent of choice and stirring in the curry leaves for that authentic flavor.
Notes
Serve with rice or bread. Adjust spices to taste.
