Kerala Fish Curry with Coconut Milk

Instructions

1. Heat coconut oil in a pan and add sliced shallots. Sauté until they turn golden brown.
2. Add minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté for a minute.
3. Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute until the raw smell of spices disappears.
4. Add the soaked tamarind water, salt, and 200 milliliters of water. Bring the mixture to a boil.
5. Add the fish pieces to the pan and cook for 5-7 minutes on medium heat until the fish is cooked through.
6. Reduce the heat and add the thick coconut milk. Simmer for 2-3 minutes without boiling.
7. Adjust salt to taste and remove from heat. Let the curry rest for a few minutes before serving.

Prep

• Soak tamarind in warm water for 15 minutes before cooking.