Description
A vibrant and flavorful South Indian fish curry made with a perfect blend of spices and coconut milk, bringing together tradition and comfort.
Ingredients
- 700 grams fish fillets (choose firm white fish like cod or tilapia)
- Salt to taste
- 1 large red onion, peeled and quartered
- 1-inch piece of ginger, chopped
- 4-5 large garlic cloves, minced
- 1 whole green chili
- 2 tablespoons vegetable oil
- 300 grams canned tomatoes or tomato puree
- 1 teaspoon red chili powder
- 1.5 teaspoons turmeric powder
- 250 ml coconut milk
- Souring agent of choice (kokum or tamarind)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 4-5 shallots or pearl onions
- 6-7 curry leaves
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the mustard seeds and allow them to crackle for about a minute.
- Toss in the shallots and sauté until they are translucent and slightly golden.
- Incorporate the red onion pieces, ginger, garlic, and green chili. Cook until softened.
- Stir in the canned tomatoes (or tomato puree), turmeric, and red chili powder. Cook for about five minutes until the oil separates slightly.
- Pour in the coconut milk and stir well, bringing it to a gentle simmer.
- Add the thawed fish fillets and season with salt. Cook for about 10 minutes, or until fully cooked and tender.
- Finish by adding your souring agent of choice and stirring in the curry leaves.
Notes
Adjust spice levels as desired; fresh ingredients enhance flavor significantly. Serve with rice or naan for a complete meal.