Kerala Fish Curry with Basmati Rice
An aromatic South Indian fish curry with tender cod, coconut milk, tamarind, and fragrant spices, served with basmati rice.
- 40 min
- 538 kcal / serving
- medium
- Protein
- 25.1 g
- Fat
- 26.3 g
- Carbs
- 48.6 g
Contains: fish, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g cod fillet
- 100 g basmati rice
- 200 ml coconut milk (full-fat)
- 1 tbsp coconut oil
- 1/2 onion
- 1 garlic clove
- 10 g ginger
- 1/2 tomato
- 1/2 tsp brown mustard seeds
- 5 curry leaves
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp tamarind paste
- Salt
- Pepper
- 250 ml water (for the rice)
Method
- Cut the cod fillet into bite-sized pieces, season with salt and pepper. Bring basmati rice to a boil in a pot with 250 ml water and a pinch of salt, then cover and cook on low heat for 12-15 minutes until all water is absorbed.
- Finely dice the onion, garlic, and ginger. Also dice the tomato.
- Heat coconut oil in a pot or deep pan over medium heat. Fry brown mustard seeds and curry leaves until the mustard seeds begin to pop.
- Add onion, garlic, and ginger and sauté for 3-5 minutes until translucent. Add diced tomatoes and cook for another 2-3 minutes.
- Stir in turmeric and chili powder and toast for 1 minute, stirring constantly.
- Add coconut milk and tamarind paste, stir well, and bring the sauce to a simmer. Season with salt and pepper.
- Carefully add the fish pieces to the simmering sauce and let them cook, covered, over low heat for 5-7 minutes until the fish is tender. Do not stir to avoid breaking the fish.
- Serve the Kerala fish curry immediately with basmati rice.
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