When it comes to capturing the vibrant and diverse flavours of South India, a Kerala Coconut Fish Curry is a must-try. This dish is a delightful blend of spices and creamy coconut cream, creating a rich and aromatic curry that’s sure to please your taste buds. Using frozen flathead pieces makes it convenient and accessible for a quick yet delicious meal. Let’s dive into the recipe!
Ingredients
- 500g frozen flathead pieces, thawed
- 2 tablespoons coconut oil
- Mis of Asian or seasonal vegetables (sugar snap peas, beans, carrots, baby corn), cut to similar sizes
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 green chillies, slit lengthwise
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 10-12 curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 400ml coconut cream
- 1 cup water
- Salt, to taste
- Fresh coriander leaves, for garnish
- Juice of 1 lemon or lime
Instructions
- Prepare the Fish:
- Thaw the frozen flathead pieces and pat them dry with paper towels. Set aside.
- Cook the Aromatics:
- In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and fenugreek seeds. Allow them to splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in the minced garlic, grated ginger, and green chillies. Cook for 2-3 minutes until fragrant.
- Add the Spices:
- Add the curry leaves, turmeric powder, chilli powder, coriander powder, and garam masala to the pan. Stir well to combine and cook for another 2 minutes.
- Tomatoes and Base:
- Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and the oil starts to separate.
- Pour in the coconut cream and water. Stir well and bring the mixture to a gentle simmer.
- Cook the Fish:
- Gently add the flathead pieces into the curry. Ensure they are submerged in the sauce.
- Add your chosen vegetables.
- Cover the pan and let it simmer for about 10-12 minutes or until the fish is cooked through and tender. Be careful not to overcook the fish.
- Season and Garnish:
- Season the curry with salt to taste.
- Squeeze the lemon or lime juice over the curry and stir gently.
- Garnish with fresh coriander leaves.
- Serve:
- Serve the Kerala Coconut Fish Curry hot with steamed rice and or naan. Enjoy the rich and flavourful taste of this South Indian delicacy!
Tips
- Adjust the number of green chillies according to your spice preference.
- If you prefer a thicker curry, reduce the amount of water or simmer the curry for a longer time to achieve the desired consistency.
This Kerala Coconut Fish Curry is a perfect blend of spices and coconut milk, making it a delicious and comforting meal for any day of the week. Using frozen flathead pieces ensures that you can whip up this traditional dish without the need for fresh fish, making it convenient and equally tasty. Give this recipe a try and bring the authentic flavours of Kerala into your kitchen!