Cooking Lucid
South Indian Fish Curry
Tamarind-sour, coconut-rich fish curry from the Kerala coast. Fresh curry leaves and fenugreek give it a distinctive aroma — best with steamed rice.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Grind the masala
- ½ cup grated coconut (fresh or frozen)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 dried red chilies
- ½ tsp fenugreek seeds
- 1 tsp turmeric
- ¼ cup water
Step 2 — Make the curry
- 2 tbsp coconut oil
- 1 medium onion (sliced)
- 2 green chilies (slit)
- 15 curry leaves
- 2 medium tomatoes (chopped)
- 1 tbsp tamarind paste
- 1½ cups water
- 1 tsp salt
- 1½ lbs firm white fish fillets (cut into pieces)
Step 3 — Serve
- Steamed rice
- Papadum
- Lime wedges
Instructions
- 1
Grind masala
Blend coconut, coriander, cumin, dried chilies, fenugreek, turmeric, and water to a smooth paste.
- 2
Cook the curry
Heat coconut oil, sauté onion, green chilies, and curry leaves until onion is soft. Add tomatoes and cook until broken down. Stir in ground masala, tamarind, water, and salt. Simmer 10 minutes. Gently add fish pieces and cook 5–7 minutes until just opaque.
- 3
Serve
Rest 5 minutes before serving. Ladle over steamed rice with papadum and lime wedges.
Nutrition per serving: 320 cal · 32g protein · 12g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
