Kerala Fish Curry a Creamy Coconut Dream
Recipe Introduction
Fancy a bit of sunshine on your plate? Ever wondered how to make Kerala Fish Curry with Coconut ? Honestly, it's easier than you think, and this recipe nails that authentic South Indian flavour.
My journey with this dish started during a "gap yah" I took in Goa, India - I never looked back.
It is now my favorite Kerala Fish Curry Recipe .
A Creamy Coconut Dream
This Kerala Fish Curry with Coconut Milk , or Nadan Meen Curry as they call it there, is a proper hug in a bowl.
It comes from the beautiful state of Kerala, known for its lush landscapes and incredible food. It's a medium level recipe, taking around 55 minutes from start to finish and serving 4 hungry souls.
Why You'll Love This Fish Curry
One of the best things about this South Indian Fish Curry is that it's packed with flavor, but also relatively healthy! Fish is brilliant for your brain, and the spices have all sorts of good stuff in them.
It's perfect for a comforting midweek meal or even a slightly fancy dinner party. You know? It is a wonderful Coconut Fish Curry Indian .
Kerala Fish Curry Kerala Style Starts With This:
So, what makes this particular Kerala Style Fish Curry so special? The secret, my friend, is in the spice tempering.
That moment when the mustard seeds pop in the hot coconut oil? Pure magic! I've tweaked the recipe over time, adding a little extra of this and that, to get it just right.
Now, I'll share with you the Easy Kerala Fish Curry Recipe .
Time to gather your bits and bobs and get cooking!
Ingredients & Equipment
Right then, let’s talk about what you need for this Kerala Fish Curry with Coconut dream. It's not as scary as it looks, promise!.
Honestly, you might already have half of this stuff lurking in your cupboards.
Main Ingredients Breakdown
Let’s get down to the nitty gritty. For the fish , you'll need 1.5 lbs (680g) of firm white fish.
Cod or halibut are belters. Make sure it smells fresh, not fishy, you know? Give it a good sniff. Next up, you'll need 1 teaspoon (5ml) turmeric powder , 1 teaspoon (5ml) red chili powder , and 1/2 teaspoon (2.
5ml) salt .
Now, for the spice tempering, grab 2 tablespoons (30ml) coconut oil . You need 1 teaspoon (5ml) black mustard seeds and 1/2 teaspoon (2.
5ml) fenugreek seeds . Don't forget a sprig of curry leaves, about 10-12. Also, 2-3 dried red chilies , broken up.
Chop 1 medium onion and mince 1 tablespoon (15ml) ginger and 1 tablespoon (15ml) garlic . Finally, slit 2-3 green chilies .
For the curry itself, chop 1 medium tomato . You need 1 teaspoon (5ml) coriander powder , 1/2 teaspoon (2.5ml) cumin powder , 1/4 teaspoon (1.
25ml) turmeric powder , and 1/2 teaspoon (2.5ml) red chili powder . You also require 1/2 cup (120ml) water , 1 can (400ml) full fat coconut milk , and 1 tablespoon (15ml) tamarind paste .
If you haven't got any tamarind, 2 tablespoons of lemon juice will do. Salt and 2 tablespoons of chopped fresh cilantro for garnish.
Seasoning Notes: Flavour Magic
Mustard seeds and curry leaves are the essential spice combination . They give that authentic Kerala Fish Curry Recipe flavour. Ginger and garlic are the flavour enhancers, obviously!.
Red chili powder is the spice level control . If you haven't got tamarind paste, lemon juice is a cracking substitute!.
Play around with the spices a bit, make it your own!.
Equipment Needed
You need a large skillet or pot with a lid . Simple as that. A chopping board and knife are a must!.
Measuring spoons and cups, of course. And a mixing bowl and spatula or wooden spoon will do the trick!. Honestly, if you've got a decent frying pan and a spoon, you're golden for making this Easy Kerala Fish Curry Recipe .
Right then, let's dive into the heart of this Kerala Fish Curry with Coconut . You know, the cooking method. It's easier than you think.
Trust me. I've buggered it up a few times, so I know all the pitfalls. Now, I'm going to share my learnings with you.
Cracking the Kerala Fish Curry Code
This Kerala Fish Curry Recipe is all about building flavour in stages. No point rushing it. It's about coaxing those spices to release their aroma and melding them with the creamy coconut milk.
This South Indian Fish Curry becomes a symphony of taste that will teleport you straight to the Kerala coast.
Prep Steps: Getting Your Ducks in a Row
- Essential mise en place : Chop your onions, tomatoes, ginger, garlic, and chillies. Measure out your spices. Have your fish ready. Trust me, it saves loads of time.
- Time saving organisation tips : I like to prep all my spices in a small bowl. It helps me keep track and prevents any "Oh my gosh, I forgot the coriander powder!" moments.
- Safety reminders : Be careful when tempering the spices in hot oil. Splatters are nasty. Keep a lid handy.
step-by-step Process: Nailing the Nadan Meen Curry Recipe
- Marinate the Fish: Gently mix 1.5 lbs of fish with 1 tsp turmeric, 1 tsp chilli powder, and 1/2 tsp salt. Set aside.
- Temper the Spices: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds. Once they pop, toss in 1/2 tsp fenugreek seeds, curry leaves, and red chillies.
- Sauté Aromatics: Add onion and cook until golden. Stir in ginger, garlic, and green chillies. Cook for 1 minute.
- Build the Base: Add tomatoes, coriander, cumin, turmeric, and chilli powders. Cook until tomatoes soften.
- Simmer Fish: Add 1/2 cup water, then carefully place in the fish. Cover and simmer until the fish is cooked through. About 5- 7 minutes. Look for opaque fish that flakes.
- Coconutty Goodness: Stir in the coconut milk and tamarind paste. Simmer gently (don't boil).
- Season and Serve: Season with salt and garnish with coriander. Serve hot with rice.
Pro Tips: Secrets to a Stellar Spicy Kerala Fish Curry
- Don't overcook the fish. Honestly, it's the biggest mistake people make. Fish cooks super quick, you know?
- If you can't find tamarind, a squeeze of lemon will do the trick.
- You can make the curry base ahead of time. Just add the fish and coconut milk when you are ready to serve. This is a good way to How To Make Kerala Fish Curry , and keep up with your busy life.
So, there you have it. My super simple guide to the cooking method for Easy Kerala Fish Curry Recipe . Get cooking. You will love it.
Recipe Notes: Ace Your Kerala Fish Curry
Right then, you're about to embark on making a cracking Kerala Fish Curry with Coconut . It is also locally called " Nadan Meen Curry Recipe ".
Before you get going, let's run through some little tips to help you become an absolute star in the kitchen.
This Kerala Fish Curry Recipe is proper lush when you nail it.
Plating Like a Pro
Presentation matters, doesn't it? For this South Indian Fish Curry , think simple but elegant. Serve your Easy Kerala Fish Curry Recipe in a nice bowl, scattered with fresh cilantro for a pop of green.
A side of fluffy basmati rice is a must! And if you're feeling fancy, a dollop of cooling raita will balance the Spicy Kerala Fish Curry perfectly.
For drinks, a crisp lager or a cool glass of coconut water work wonders.
Storage Savvy
Got leftovers? Honestly, this Kerala Style Fish Curry tastes even better the next day! Pop it into an airtight container and it'll be grand in the fridge for up to three days .
I wouldn’t recommend freezing it, though, as the coconut milk can sometimes get a bit funny texture wise. To reheat, gently warm it on the hob over low heat or in the microwave.
Just make sure it's piping hot before you tuck in!
Tweaks and Swaps: Make it Your Own
Fancy a bit of a change? No worries! For a veggie boost, chuck in some chunks of potato or even some okra alongside the tomatoes.
Need a dairy-free Coconut Fish Curry Indian meal? This recipe is already spot-on! Want to cut down on prep time? You can use pre-minced ginger and garlic but honestly, freshly minced tastes better.
I made it once using canned tomatoes because I run out of fresh tomatoes, and while the Fish Curry Kerala Style was good, it was still not as rich and tasty as the original.
Nutrition Nitty Gritty
Let's be straight, this How To Make Kerala Fish Curry is not only delicious, it's pretty good for you too! Each serving clocks in at around 450 calories.
You are getting a good whack of protein from the fish, and healthy fats from the coconut milk. Plus, all those spices are packed with antioxidants.
It’s a win-win, innit?
So there you have it, me dear. Armed with these little nuggets of wisdom, you are all set to create the best Kerala Fish Curry with Coconut Milk ! Go on, give it a go and let me know how it turns out.
Happy cooking!
Frequently Asked Questions
What type of fish works best in this Kerala Fish Curry with Coconut, and can I use frozen fish?
Firm white fish like cod, halibut, or snapper are excellent choices because they hold their shape well during cooking. You can use frozen fish, but be sure to thaw it completely and pat it dry before marinating. Fresh is always best if you can get it, mind like a proper fish and chips from the chippy!
Help! My coconut milk separated in the Kerala Fish Curry. What did I do wrong?
Coconut milk can sometimes separate if it's boiled too vigorously. To prevent this, always add the coconut milk last and gently simmer the curry on low heat, stirring occasionally. Think of it like making a delicate custard you wouldn't want to let that boil either, would you?
I don't have tamarind paste. What can I substitute in this Kerala Fish Curry with Coconut recipe?
No worries if you're out of tamarind! Lemon or lime juice makes a brilliant substitute, offering a similar tang. Use about 2 tablespoons of lemon juice for every 1 tablespoon of tamarind paste called for in the recipe. It’s all about that lovely bit of acidity to balance the richness of the coconut milk, innit?
Can I make this Kerala Fish Curry spicier or milder?
Absolutely! Adjust the amount of red chili powder and green chilies to suit your spice preference. If you're feeling brave, add a pinch of cayenne pepper for an extra kick! On the other hand, if you like it mild, you can reduce or omit the green chilies altogether. Easy peasy!
How long does Kerala Fish Curry with Coconut last, and what's the best way to store it?
Kerala Fish Curry will keep well in the fridge for up to 2-3 days. Store it in an airtight container. When reheating, do so gently on the stovetop or in the microwave, ensuring the fish is heated through but not overcooked. Don't be a wally and leave it out on the counter!
Is Kerala Fish Curry with Coconut healthy? What are the nutritional benefits?
Yes, this dish can be part of a healthy diet! It's a good source of protein from the fish and contains healthy fats from the coconut milk. Plus, all those spices provide antioxidants and potential anti inflammatory benefits.
Just watch the sodium content and adjust the salt to your liking everything in moderation, eh?
Kerala Fish Curry A Creamy Coconut Dream
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 2g |
