My Kerala Fish Curry with Coconut Ready in Under an Hour

Name: My Kerala Fish Curry with Coconut Ready in Under an Hour
Total time: 55 min
Ingredients: 1.5 lbs (680g) firm white fish fillets (e.g., cod, halibut, snapper), cut into 2-inch pieces; 1 teaspoon (5ml) turmeric powder; 1 teaspoon (5ml) red chili powder; 1/2 teaspoon (2.5ml) salt, or to taste; 2 tablespoons (30ml) coconut oil; 1 teaspoon (5ml) black mustard seeds; 1/2 teaspoon (2.5ml) fenugreek seeds; 1 sprig curry leaves (approx. 10-12 leaves); 2-3 dried red chilies, broken into pieces; 1 medium onion, finely chopped (approx. 1 cup); 1 tablespoon (15ml) ginger, minced; 1 tablespoon (15ml) garlic, minced; 2-3 green chilies, slit lengthwise (adjust to taste); 1 medium tomato, chopped (approx. 1 cup); 1 teaspoon (5ml) coriander powder; 1/2 teaspoon (2.5ml) cumin powder; 1/4 teaspoon (1.25ml) turmeric powder; 1/2 teaspoon (2.5ml) red chili powder (adjust to taste); 1/2 cup (120ml) water; 1 can (13.5 oz/400ml) full-fat coconut milk; 1 tablespoon (15ml) tamarind paste (or 2 tablespoons lemon juice if substituting); Salt to taste; 2 tablespoons chopped fresh cilantro (coriander) for garnish

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Fancy some South Indian sunshine My Kerala Fish Curry with Coconut is a proper flavour bomb Easy to make creamy and ohsosatisfying Get the recipe now

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Ingredients

1.5 lbs (680g) firm white fish fillets (e.g., cod, halibut, snapper), cut into 2-inch pieces
1 teaspoon (5ml) turmeric powder
1 teaspoon (5ml) red chili powder
1/2 teaspoon (2.5ml) salt, or to taste
2 tablespoons (30ml) coconut oil
1 teaspoon (5ml) black mustard seeds
1/2 teaspoon (2.5ml) fenugreek seeds
1 sprig curry leaves (approx. 10-12 leaves)
2-3 dried red chilies, broken into pieces
1 medium onion, finely chopped (approx. 1 cup)
1 tablespoon (15ml) ginger, minced
1 tablespoon (15ml) garlic, minced
2-3 green chilies, slit lengthwise (adjust to taste)
1 medium tomato, chopped (approx. 1 cup)
1 teaspoon (5ml) coriander powder
1/2 teaspoon (2.5ml) cumin powder
1/4 teaspoon (1.25ml) turmeric powder
1/2 teaspoon (2.5ml) red chili powder (adjust to taste)
1/2 cup (120ml) water
1 can (13.5 oz/400ml) full-fat coconut milk
1 tablespoon (15ml) tamarind paste (or 2 tablespoons lemon juice if substituting)
Salt to taste
2 tablespoons chopped fresh cilantro (coriander) for garnish