Kerala Fish Curry

Ingredients

• 500 g White fish fillets (e.g., cod, pollock)
• 200 ml Coconut milk (full-fat)
• 2 EL Tamarind paste
• 8 Curry leaves
• 1 TL Turmeric powder
• 1 EL Ginger-garlic paste
• 1 Onion, finely chopped
• 2 Green chilies, slit
• 1/2 TL Cumin seeds
• 1 EL Coconut oil
• Salz Salt
• Zum Garnieren Fresh coriander

Instructions

1. In a small bowl, mix the tamarind paste with 50 ml warm water and let it soak for 10 minutes. Then strain it through a sieve and collect the juice.
2. Heat coconut oil in a pot over medium heat. Add cumin seeds and fry until fragrant (about 30 seconds).
3. Add chopped onion, ginger-garlic paste, and green chilies. Fry until the onions are soft and lightly golden (about 5-7 minutes).
4. Add turmeric powder and curry leaves and fry for one minute until fragrant.
5. Add the coconut milk, tamarind juice, and salt. Bring to a simmer and let it gently simmer for 5 minutes to allow the flavors to meld.
6. Gently place the fish fillets into the sauce. Cover the pot and poach the fish for about 8-10 minutes until cooked through and tender. Do not stir to avoid breaking the fish.
7. Garnish with fresh coriander and serve immediately with steamed rice.

Nutrition