Ingredients with Measurements:
- 1 pound of fish (tilapia, cod, or any white fish)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 tablespoons oil
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped
Special equipment needed:
- A large pot or Dutch oven
- A wooden spoon or spatula
Step-by-step instructions:
1. Clean and cut the fish into medium-sized pieces. Set aside.
2. In a large pot or Dutch oven, heat the oil over medium heat.
3. Add the mustard seeds, cumin seeds, fenugreek seeds, and fennel seeds. Fry for a few seconds until they start to pop.
4. Add the chopped onion, green chilies, ginger, and garlic. Fry until the onion turns translucent.
5. Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Fry for a few minutes until the tomatoes are soft and mushy.
6. Add 1/4 cup of water and bring the mixture to a boil.
7. Add the fish pieces and gently mix them with the masala. Cover the pot and cook for 5-7 minutes on medium heat.
8. Add the coconut milk and stir gently. Cook for another 5 minutes until the fish is fully cooked and the curry thickens.
9. Garnish with fresh cilantro and serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 15g
Protein: 20g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 350mg
Substitutions for ingredients:
- You can use any white fish of your choice.
- If you don't have fresh tomatoes, you can use canned tomatoes or tomato puree.
- If you don't have coconut milk, you can use heavy cream or yogurt.
Variations:
- You can add vegetables like potatoes, carrots, or bell peppers to the curry.
- You can use shrimp or crab instead of fish.
- You can make a vegetarian version of this curry by using tofu or paneer instead of fish.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish, or it will become tough and rubbery.
- Adjust the amount of chili powder and green chilies according to your taste preference.
- You can make this curry ahead of time and reheat it before serving.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it's hot.
Presentation ideas:
Serve the curry in a bowl with a side of rice or bread.
Garnishes:
Garnish with fresh cilantro.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Naan bread
- Roti
- Steamed rice
- Cucumber raita
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
- If the curry is too thin, cook it for a few more minutes until it thickens.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store the leftover curry in the refrigerator and consume it within 3 days.
Food history:
Kerala fish curry is a popular dish from the southern Indian state of Kerala. It's known for its spicy and tangy flavor and is usually served with rice or bread.
Flavor profiles:
Spicy, tangy, and creamy.
Serving suggestions:
Serve the curry in a bowl with a side of rice or bread.
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Region: Indian