Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (e.g., cod, halibut, tilapia), cut into 2-inch pieces
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 inch ginger, minced (about 1 tablespoon)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1 medium tomato, chopped (about 1 cup)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon asafoetida (hing)
  • 1 cup thick coconut milk
  • 1/2 cup water
  • 1 tablespoon tamarind paste (or juice of 1/2 lemon)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Combine fish with turmeric powder, red chili powder, and salt. Set aside while you prepare the curry base.
  2. Heat coconut oil in a large skillet. Add mustard seeds; when they splutter, add fenugreek seeds and curry leaves.
  3. Add chopped onion and sauté until golden brown. Add ginger, garlic, and green chilies; sauté until fragrant.
  4. Add chopped tomato and cook until softened. Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and asafoetida. Cook for 1-2 minutes, stirring constantly, until fragrant.
  5. Pour in coconut milk and water. Bring to a simmer. Add tamarind paste and salt. Adjust seasoning to taste.
  6. Gently add the marinated fish pieces to the simmering curry. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook!
  7. Garnish with fresh cilantro. Serve hot Kerala Fish Curry with rice or appam.