Coconut Milk Fish Curry

A rich and aromatic Malabar-style fish curry made with coconut milk and traditional spices.

Preparation Time

• Prep: 10 mins
• Cook: 30 mins
• Total: 40 mins

Ingredients

Main

• 500 gms King (Seer) fish
• 2 cups coconut milk
• Coconut oil for cooking

Aromatics

• 1 tsp mustard seeds
• 1 onion, finely chopped
• 4-5 cloves of garlic
• 1 ginger, finely chopped
• 2 green chillies, slit in the middle
• Curry leaves
• 2 tomatoes, finely chopped

Spices

• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder

Instructions

1. Prepare base:

   • Heat 2 tbsp coconut oil
   • Add mustard seeds and let them splutter (20 seconds)
   • Add onion, sauté until golden brown

2. Add aromatics:

   • Add garlic, ginger, chillies and curry leaves
   • Sauté for 3-4 minutes
   • Add tomatoes and salt
   • Sauté for 2-3 minutes more

3. Add spices:

   • Mix in turmeric, red chilli, coriander, and cumin powders
   • Add 1/2 cup water and mix well

4. Cook fish:

   • Add fish pieces and lightly roast in masala
   • Cover and cook for 10 minutes
   • Flip fish and cook 2 more minutes

5. Finish curry:

   • Add coconut milk and carefully mix
   • Check seasoning
   • Add fresh curry leaves
   • Cover and cook 5-6 minutes

Notes

• Use fresh curry leaves for authentic flavor
• Be gentle when mixing after adding fish to keep pieces intact
• Can adjust spice levels to taste
• Best served with steamed rice or appam
• Traditional Malabar coastal cuisine