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Kerala coconut fish curry

South Indian fish curry combines the aromatic flavors of coconut milk, tamarind and curry leaves. Serve with steamed rice.

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40 minDifficulty: medium
Kerala fish curry in coconut-tamarind sauce with curry leaves

Servings in this printout: 4

Ingredients

Servings4
  • 600 g frozen pollock filletin pieces
  • 400 ml coconut milk
  • 1 piece onionfinely chopped
  • 2 piece a clove of garlicfinely chopped
  • 15 g fresh gingergrated
  • 1 tbsp tamarind paste
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp mustard seeds
  • 10 g fresh curry leavesoptional
  • 2 tbsp oil
  • 1 tsp salt
  • 1 dl warm water for the tamarind

Method

  1. Mix the tamarind paste with 1 dl of warm water and strain.
  2. Heat the oil in a pot. Add mustard seeds and curry leaves. Add onion, garlic and ginger, saute until soft.
  3. Add turmeric, chili, tamarind water and salt. Simmer for 5 minutes.
  4. Pour the coconut milk into the pot and heat slowly. Do not boil vigorously.
  5. Add the fish and cook on a low heat for 8–10 minutes, until the fish splits when cooked.
  6. Taste and adjust the salt. Serve with rice.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
5.54 g
Total carbohydrates (incl. fibre and polyols)
6.67 g
Protein
28.28 g
Fat
22.7 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • coconut milk · A suitable GI value was unavailable for this ingredient.
  • tamarind paste · A suitable GI value was unavailable for this ingredient.

Notes

  • Choose firm white fish such as cod or zander.