Creamy Indian Fish Curry with Coconut A Taste of Kerala
Dreaming of Indian Fish Curry with Coconut This Keralastyle coconut milk fish curry is easy flavourful and ready in under an hour Get the recipe now
Ingredients
- 1.5 lbs (680g) firm white fish fillets (such as cod, tilapia, or halibut), cut into 2-inch pieces
- 1 teaspoon (5ml) turmeric powder
- 1 teaspoon (5ml) red chili powder (adjust to taste)
- 1/2 teaspoon (2.5ml) salt, or to taste
- 1 tablespoon (15ml) lemon juice
- 2 tablespoons (30ml) coconut oil or vegetable oil
- 1 teaspoon (5ml) black mustard seeds
- 1 teaspoon (5ml) cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch (2.5cm) ginger, grated
- 1-2 green chilies, slit lengthwise (adjust to taste)
- 1 sprig curry leaves (about 15-20 leaves)
- 1 teaspoon (5ml) coriander powder
- 1/2 teaspoon (2.5ml) turmeric powder
- 1/2 teaspoon (2.5ml) red chili powder (adjust to taste)
- 1/4 teaspoon (1.25ml) fenugreek powder
- 1 medium tomato, chopped
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) water or fish stock
- Salt to taste
- 1 tablespoon (15ml) chopped fresh cilantro, for garnish
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