Kerala Fish Curry is a very colourful and flavourful dish that portrays the vibrant culinary traditions within the southern Indian coastal state of Kerala. This aromatic Kerala fish curry is made with fresh fish simmered in a spicy and tangy coconut-based gravy. The use of tamarind or kokum gives the curry its characteristic sourness, and balancing this is the hot and warm interplay of red chilli powder and spices like turmeric, coriander, and fenugreek seeds. Coconut milk or ground coconut adds creaminess to this dish, while many curry leaves and a few mustard seeds add characteristic aroma and depth. This Kerala fish curry recipe is very simple and contains fewer ingredients, so it remains a favourite dish to serve both on special occasions and as a regular meal. It is traditionally served with rice or Kerala parotta. The Kerala fish curry constitutes an indispensable part of several regional homes because of its taste. The freshness of fish and the harmonious combination of spices are essential for a scrumptious Kerala fish curry. Whether you are an expert cook or just setting out to the kitchen, this Kerala fish curry recipe will help you recreate the true Kerala flavour right in your kitchen. Invariably flavour and taste-bud-tinglingly spicy, this curry combines appetisingly with hot rice. Enjoy the taste of Kerala in this traditional dish.

• 250 gms fish
• 5 tbsp coconut oil
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 6 garlic cloves
• 1 inch ginger
• 2 sprig curry leaves
• 1 onion
• 2 green chilli
• 1 tsp turmeric powder
• As per taste salt
• 4 tbsp kashmiri chilli powder
• 2 tbsp coriander powder
• 1 tamarind
• 1 fenugreek seed powder
• 1 tsp black pepper powder

• Begin with 250 gms of firm white fish- a good choice would be tilapia or kingfish, which holds shape in curries.
• Clean the fish, cut it into small pieces, and prepare it.
• It cooks fairly evenly and will absorb all the curry flavours.
• Heat 5 tablespoons of coconut oil in a heavy-bottomed pan.
• Coconut oil will always be a source of pride for Kerala, adding the distinct flavour and richness that permeates the whole dish.
• Now, add one teaspoon of mustard seeds and ¼ teaspoon of fenugreek seeds to the hot oil.
• The mustard seeds will start sputtering, which means they'll give off their rich, nutty aroma, while fenugreek is pretty subtle with a slight bitterness that balances the whole dish.
• Add 6 finely chopped cloves of garlic and 1 inch of chopped ginger to the pan and stir them into the oil. Garlic and ginger are two of the most basic combinations in Indian dishes; they give the dish warmth and depth in terms of flavour profile.
• Then comes two sprigs of fresh curry leaves, adding a lovely fragrance. Saut these, ensuring the garlic is golden brown and wafts an enticing aroma: don't let it burn.
• Then add 1 large finely chopped onion and two slit green chillies in this pan.
• The onions must be saut ed till they turn light brown and translucent; then, their sweetness will mingle with the spices in full harmony.
• According to individual spice tolerance, adjust the amount of green chillies included.
• Once the onions are softened, add one teaspoon of turmeric powder and salt to taste.
• Turmeric is added here, not only for the gorgeous golden colour it imparts to the curry but also because of its health benefits.
• After this, add the Kashmiri chilli powder for 4 tablespoons and coriander powder for 2 tablespoons.
• Stir well.
• The Kashmiri chilli powder is bright in colour and mild in taste, so it's fantastic to be used in curries.
• The earthy flavour that comes from coriander powder ensures that the dish tastes a lot more complex when you see it and when you taste it.
• Tamarind preparation comes next.
• Take a lemon-sized piece of tamarind and soak it in warm water for about 10 minutes.
• Squeeze out the pulp from the tamarind piece, mix it with the pan along with ¼ teaspoon of fenugreek seed powder, and add in 1 teaspoon of black pepper powder.
• The sourness that the tamarind inherently possesses appetisingly balances the spices and works as an acid nature of being sour in contrast, perfectly complementing the fish.
• Once you add in the tamarind, add 2 cups of water to the pan and properly mix everything for a deep flavour base to your curry.
• Now bring the mix to a gentle boil and let the spices infuse with each other.
• When the curry comes to a boil, add the pieces of fish gently without breaking them. Put a cover on the pan and keep it simmering on a low flame for 10-15 minutes.
• This cooking time will cook the fish properly while absorbing all the delicious flavours of curry.
• Then, when the fish is cooked, and the curry is fragrant, taste and add any extra seasoning that is required.
• The dish often finishes with a sprinkle of fresh coriander leaves around for garnish, bringing a burst of colour and freshness.
• Serve Kerala Fish Curry hot with steamed rice or appam. While the curry flavours are sumptuous, spicy, and tangy in flavours, the rice remains plain.
• Enjoy this culinary wonder as the perfect piquant capture of vibrant flavours from Kerala takes you straight to the appetising backwaters and coastal shores of the enchanting land.