Kerala Fish Curry

South Indian fish curry with coconut milk, tamarind, and curry leaves.

Ingredients

• 1.5 lbs firm white fish (cod, halibut), cut into pieces
• 1 can (14 oz) coconut milk
• 1 onion, sliced
• 3 garlic cloves, 1 tbsp ginger
• 2 green chiles, slit
• 1 tsp turmeric, 1 tsp chili powder, 1 tsp coriander
• 1 tbsp tamarind paste
• 10 curry leaves (fresh or dried)
• 1 tbsp coconut oil

Method

1. Heat coconut oil. Add curry leaves — they splutter. Add onion, cook 4 min.

2. Add garlic, ginger, chiles — 1 min. Add ground spices — bloom 30 sec.

3. Add coconut milk and tamarind. Simmer 8 min.

4. Add fish pieces. Simmer 5-7 min until fish is cooked through (don''t stir aggressively — fish is delicate).

5. Season with salt. Serve with steamed rice.

What You're Practicing

• Curry leaves are the signature aroma of South Indian cooking — there is no substitute.
• Tamarind adds the sour note that distinguishes Kerala fish curry from North Indian versions.
• Add fish at the end and handle gently — it falls apart if overcooked or stirred too much.