King fish cooked in coconut milk…
I’ve already posted many South Indian recipes for making fish curries. In South India, fish being one of the staple foods can be cooked in different ways, in fact each district in Kerala has their own signature ways of making fish. Fish curries can be made with grated coconut or coconut milk or without adding it. In my hometown, 3 main types are fish curry made by roasting and grinding coconut, fish curry with ground coconut and fish curry with just the spices (not adding coconut).
Thrissur (a district in Kerala) also known as the Cultural capital of Kerala is the host for the Thrissur Pooram festival- the most colorful and spectacular temple festival in Kerala. This fish curry is Thrissur style, in this recipe coconut milk is used instead of fresh coconut. It’s a very easy to make recipe as there is no need to roast or grind the coconut.
A simple yet delicious fish curry that can be serve with rice or roti.
Recipe adapted from here
For more fish curry recipes, click here.
My cooking range is ceramic flat top, luckily the clay pan is surviving well on it. It’s recommended to place clay pan over gas range.
- Shallots- 4
- Green chilies, chopped-2
- Ginger, chopped- 1 inch
- Garlic, chopped- 2 large cloves
- King fish, cubed- 2 large steaks
- Drumsticks, cut into 3 inch long- 10 (optional)
- Oil- 1½ tbsp
- Chili Powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tsp
- Ground fenugreek- ⅛ tsp
- Coconut milk- ¾ cup
- Water- ¼ cup
- Tamarind juice- 2 inch fresh tamarind soaked in 3 tbsp warm water
- Curry leaves- 1 sprig
- Salt- to taste
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Shallots, chopped- 3
- Curry leaves- 1 sprig
- Fenugreek seeds- 1 tsp
- Clean the king fish well under running water, you could add salt and lemon juice while rinsing to remove any smell.
- In a blender grind the above mentioned ingredients "to grind" to a smooth paste, keep aside.
- Soak the fresh tamarind in warm water for 5 minutes, combine well in the water and drain the juice. Keep the juice aside and discard the skin.
- Place a claypot or saucepan over medium heat, add oil.
- Add the ground paste, saute for a few minutes in oil till the raw smell goes away.
- Add curry leaves, combine well.
- Add chili powder, turmeric powder, coriander powder and ground fenugreek, combine well and saute for a minute.
- Add coconut milk and water, season with salt. Let coconut milk come to a slight boil.
- Add tamarind juice, combine well.
- Add fish pieces and drumstick (if using).
- Gently combine well, cook covered over low heat for 15 minutes until the fish has cooked.
- Taste and add more salt or chili powder (if you like it to be spicy).
- Uncover and cook for 5 more minutes till the gravy thickens.
- Don't stir the curry frequently as this will cause the fish to break apart.
- Remove the pot from the heat and keep covered.
- Place a small frying pan over medium heat, add oil.
- When the oil turns hot, add mustard seeds let it splutter.
- Add fenugreek seeds, curry leaves and small onions.
- Saute till onions turn golden brown.
- Add the seasoning into the prepared fish curry and keep it covered for sometime.
- Serve the curry along with rice, kappa (Tapioca) chapati, pathiri, orotti, puttu etc.
- The fish curry tastes more delicious the next day.