Easy Kerala Fish Curry
My Easy Kerala fish curry is seriously one of the simplest and tastiest Indian dishes to prepare. Tender fish is cooked in a spice bath with coconut cream, fresh tomato and curry leaves. It is so good it will make you want to lick your plate clean! The recipe serves 3-4 as a main or 5-6 as part of a banquet.
Ingredients
- 30g neutral oil or ghee
- 1 teaspoon black mustard seeds
- 1 red onion, thinly sliced
- 2 cloves garlic, finely grated
- 2cm piece fresh ginger, finely grated
- 1 long green chilli, sliced (Deseeded for less heat, if desired)
- 5 green cardamom pods
- ½ teapsoon fenugreek seeds (See Note 2 below)
- ½ teaspoon fennel seeds
- 1 long stem fresh curry leaves, leaves picked & stem discarded (about 12-15 leaves - See Note 3 below)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- ½-1 teaspoon Kashmiri chilli powder (See Note 4 below)
- ½ teaspoon ground turmeric
- 2 ripe truss tomatoes, finely diced
- 200ml coconut milk or cream (Use a good quality such as Ayam)
- 500 - 600g firm white fish fillets, cut into 4-5cm pieces
- Sea salt & cracked black pepper, to taste
TO SERVE
- Steamed basmati rice
- Crispy curry leaves (See Note 7 below)
- Toasted shredded coconut (See Note 8 below)
- Fresh coriander sprigs
Instructions
- Heat oil or ghee in a saucepan over medium high heat and add the mustard seeds. Once they start spluttering, add the onion, garlic, ginger, green chilli, cardamom pods, fenugreek seeds, fennel seeds and the curry leaves along with ½ teaspoon salt. Cook, stirring often, for 3-4 minutes.
- Reduce heat to medium and add the ground coriander, cumin, chilli powder and turmeric. Cook for 1 minute.
- Add the diced tomato and cook, stirring often, for about 6-8 minutes or until it starts to break down and thickens. Add ¼ cup of water and continue cooking for a further 2 minutes.
- Add the coconut milk, stir to combine then add the fish. Bring to a simmer then reduce heat to low and cook for 4-5 minutes or until the fish is just cooked through. Season to taste with salt and pepper.
- Serve fish curry with steamed basmati rice and naan bread (or other flat bread). Garnish with Crispy Curry Leaves, toasted shredded coconut and fresh coriander if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - FENUGREEK SEEDS
Fenugreek seeds are available from some large supermarkets in the Indian section, most gourmet food stores like Harris Farm and green grocers in the dried herb section or you can purchase online. If you cannot source them you can just omit from the recipe. - CURRY LEAVES
There is no substitute for fresh curry leaves. These days though they are available from large supermarkets and green grocers in the herb section or simply buy a plant from the nursery and grow it at home. Freeze any leftover leaves in a zip-lock bag for later use. - KASHMIRI CHILLI POWDER
Kashmiri chilli powder is a vibrant red spice made from dried Kashmiri chillies, which are mild in heat compared to other varieties of chillies. It is known for its deep red colour and imparts a rich, slightly fruity flavour to dishes without overwhelming heat. Kashmiri chilli powder is commonly used in Indian cuisine, particularly in dishes like tandoori chicken, curries, and marinades, to add both colour and flavour. It is a popular ingredient for those seeking a milder option compared to regular chilli powders.
If you're looking for a substitute for Kashmiri chilli powder, you can use a combination of regular paprika and cayenne pepper. This blend will mimic the colour and heat level of Kashmiri chilli powder. Start with a mixture of 3 parts paprika to 1 part cayenne pepper, and adjust to your taste preference. Paprika will provide a similar red colour and mild flavour, while cayenne pepper will add the necessary heat. Alternatively, you can use mild chilli powders like Hungarian sweet paprika or a mild Spanish paprika, depending on what's available to you and your heat preference. - TO MAKE EGG KERALA CURRY
Bring a saucepan of water to the boil. Once boiling, carefully add 6 eggs. Return to a gentle boil and cook for 7 minutes. Remove with a slotted spoon and place directly into a large bowl of cold water and ice to stop the cooking process. Allow to cool, then peel.
Add the whole eggs to the curry after stirring through the coconut cream. Simmer for 5-6 minutes or until the eggs are heated through and hot. - TO MAKE CHICKEN KERALA CURRY
Cut 500g thicken thigh fillets into bite size pieces. Add chicken at the end of Step 3 after cooking the tomatoes down. Stir often for 2-3 minutes to seal, then add the coconut milk or cream and simmer over a low heat for a further 15 minutes or until the chicken is cooked through. - HOW TO MAKE CRISPY CURRY LEAVES
Heat a little neutral oil in a small saucepan or frying pan to cover the base.(Alternately do in your choice of deep fryer). Add curry leaves and fry until bright dark green and crisp, about 5-10 seconds. * BE CAREFUL - oil will spit heavily (and go everywhere) for the first few seconds. I don't suggest adding too many at once. Maybe just 5-6 at a time due to the oil spitting. Curry leaves, once fried don't have a lot of flavour but they sure look pretty as a garnish. - HOW TO TOAST SHREDDED COCONUT
Place your desired quantity (I used 1/3 cup) into a hot dry pan over medium heat. Cook, stirring regularly in the beginning, then constantly towards the end, for 4-5 minutes or until lightly toasted. Don't walk away from it, once it reaches a point, it colours very quickly. Once desired colour is reached, immediately turn it out onto a plate to cool. Do not leave in the pan as it will continue cooking and may burn or colour too much.