Kerala Fish Curry with Steamed Basmati Rice

Instructions

1. 1

   Prepare Fish and Tamarind

   • Clean the fish pieces and pat them dry. In a bowl, mix 1/4 tsp of the turmeric powder, 1 tsp of the Kashmiri red chilli powder, and 1/2 tsp of the salt. Rub this mixture gently over the fish pieces and set aside to marinate for 15-20 minutes.
   • While the fish marinates, soak the kudampuli pieces in 1/2 cup of warm water and set aside.
2. 2

   Sauté Aromatics

   • Heat 3 tbsp of coconut oil in a traditional clay pot (manchatti) or a wide, heavy-bottomed pan over medium heat.
   • Add the chopped ginger, garlic, green chilies, and most of the sliced shallots (reserving about 2 tbsp for tempering). Sauté for 5-6 minutes until the shallots are soft and translucent.
   • Add one sprig of curry leaves and continue to sauté for another 30 seconds until fragrant.
3. 3

   Cook the Spices

   • Reduce the heat to low. Add the remaining turmeric powder, the rest of the Kashmiri red chili powder, coriander powder, and roasted fenugreek powder.
   • Stir continuously for about 1 minute until the spices are aromatic and the oil begins to separate. Be careful not to burn them.
4. 4

   Simmer the Gravy and Cook Fish

   • Pour in the soaked kudampuli along with its water. Add the thin coconut milk and the remaining salt. Stir well to combine.
   • Increase the heat to medium and bring the gravy to a gentle simmer.
   • Carefully place the marinated fish pieces into the simmering gravy in a single layer.
   • Gently swirl the pan to ensure the fish is submerged. Avoid using a ladle to stir, as this can break the delicate fish pieces.
   • Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. The gravy will thicken slightly.
5. 5

   Finish with Thick Coconut Milk

   • Reduce the heat to the lowest possible setting. Pour in the thick coconut milk.
   • Gently swirl the pan again to incorporate the milk. Heat for just 1-2 minutes until it's warmed through.
   • Do not let the curry boil after adding thick coconut milk, as it can curdle. Turn off the heat.
6. 6

   Prepare the Tempering (Tadka)

   • In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
   • Add the mustard seeds and let them splutter completely.
   • Add the fenugreek seeds, broken dried red chilies, the reserved sliced shallots, and the final sprig of curry leaves.
   • Sauté, stirring frequently, until the shallots turn a deep golden brown and become crispy.
7. 7

   Combine and Rest

   • Pour the hot tempering mixture over the fish curry. You should hear a satisfying sizzle.
   • Immediately cover the pot and let the curry rest for at least 30 minutes, or ideally a few hours, before serving. This allows the flavors to meld and deepen.
   • Serve hot with steamed rice, appam, or idiyappam.