Delicious Kerala-style fish masala in coconut milk…
Fish masala in coconut milk is a popular & traditional seafood dish of Kerala. This dish typically features a variety of aromatic spices and coconut milk, which are used to create a rich and flavorful sauce that pairs perfectly with the delicate flavor of fresh fish.
For making this I’ve used Salmon, other fish like kingfish or tuna will be also perfect for making this.
To prepare the dish, first, we need to marinate the fish in a mixture of spices for 15 minutes. I’ve pan-fried the fish till golden brown in color, can also be deep-fried.
Then, sauté the onions, and ginger-garlic paste in a pan until they are fragrant and golden brown. Add all the spices and curry leaves and stir everything together until the spices are toasted and fragrant.
At this point, add the coconut milk and let everything simmer together until the sauce has thickened and the flavors have melded together. Finally, add the pan-fried fish & gently mix the fish with the masala & cook for a few minutes.
This can be served over a bed of steamed rice or with chapati, appam, idiyappam, etc. This dish is both comforting and delicious, and it’s a perfect way to enjoy the flavors of Kerala cuisine at home.
- Salmon, cubed- 2 large fillets
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tsp
- Garam masala- 1 tsp
- Salt- 1 tsp
- Curry leaves- 8 leaves
- Oil, used for pan frying fish- 2 tbsp
- Onions, sliced thin- 3
- Ginger-garlic paste- 1 tbsp
- Curry leaves- 8 leaves
- Tomato, chopped- 1, large sized
- Chili powder- ½ tsp (for less spice add Kashmiri chili powder)
- Coriander powder- ½ tbsp
- Garam masala- ½ tsp
- Salt- ¾ tsp
- Coconut milk- 1½ cups
- I've taken salmon fish, 2 large fillets cut them into cubes. Salmon can be replaced with kingfish- neymeen or tuna.
- To a bowl, add the fish along with all the ingredients mentioned 'for marinating fish'. Combine well & let marinate for 15 minutes.
- Place a frying pan over medium-heat, add ¼ cup oil.
- Place the marinated fish in the oil & pan fry till golden brown in color.
- Transfer to a plate lined with a kitchen paper towel, keep it aside.
- To a large pan, add 2 tbsp of the oil that's left after pan frying fish.
- Add the sliced onions, ginger-garlic paste & ½ tsp salt.
- Saute till onions turn golden brown in color.
- Add the chopped tomatoes, cook till the tomatoes have mashed up.
- Add chili powder, coriander powder, garam masala & salt to taste, combine well & cook for a minute.
- If you want this to be less spicy, add Kashmiri chili powder instead of regular hot chili powder.
- Add coconut milk, mix well & cook for 2 minutes.
- Add the pan-fried fish, gently combine to the masala & cook for a few minutes.
- Take the pan off the heat & keep covered for a few minutes.
- The gravy will thicken as it sits.
- This fish masala can be enjoyed with rice, chapati, apppam, idiyappam, etc. Tastes delish.