Kerala Style Fish Curry using green mangoes or kodampuli
 
Prep time
Cook time
Total time
 
A delicious, spicy and slightly tangy fish curry made with coconut milk and garnished with coconut oil and fresh curry leaves
Author:
Recipe type: Main course, Seafood
Cuisine: Kerala Cuisine, Indian
Serves: 4
RecipeIngredients
  • 10-12 1 inch thick pieces of King Fish(or King Mackerel)
  • 3 cups coconut milk - canned or homemade (see below instructions for making home made coconut milk)
  • ½ tsp thinly chopped ginger
  • 3 small green chillies slit length-wise (omit for AIP)
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder (1 tsp for mild, 3 tsp for extra hot, OMIT for AIP)
  • 1½ tsp of sea salt
  • 1 cup of 1 inch cube raw/green mango pieces
  • (or 3 small pieces of kodampuli/kokum)
  • 1 tbsp finely chopped red onions or shallots
  • 1 tbsp coconut oil
  • 1 sprig of curry leaves
For getting home made coconut milk:
  • 2 cups of fresh grated coconut or (frozen grated coconut that has been thawed)
  • 2 cups plus 1 cup of warm water
RecipeInstructions
For making homemade coconut milk:
  1. Take the 2 cups of fresh grated coconut (or thawed frozen grated coconut) and add to a blender along with 2 cups of warm water. Blend for about 1-2 minutes. Then strain using a large strainer directly into the pot with the fish. Next take the coconut from the strainer and again add to the blender with another 1 cup of warm water. Blend it again for about 1 minute and strain this milk into the pot so you will have approximately 3 cups of coconut milk.
For the fish curry:
  1. Take a medium size cooking pot (I use earthen pot since that’s what’s used traditionally in Kerala and this imparts a nice smoky flavor to the fish curry). But you could use any stainless steel or non stick pot. Add the cleaned pieces of fish into the pot(make sure to drain any water used for cleaning). Next add the green chillies and the ginger. then add the turmeric powder, red chilli powder and salt. Next add the cut raw mangoes (or the kodampuli that has been soaked in a tbsp of water for 5-10 mins). And finally add the coconut milk .
  2. Place the pot on the stove on medium heat for about 2-3 minutes till you see the coconut milk bubbling. Immediately put the burner on low simmer and cover the pot with a lid. Cook covered for about 20 minutes swirling the pot gently every 5 minutes or so in order to prevent the fish from sticking to the pot. Next open the lid and let the curry simmer for about 2 minutes in the open until you get the gravy to a thick consistency.
  3. Finally take one tablespoon of coconut oil in a tadka pan and heat the oil for about 30 seconds. Then add the chopped onions and saute till golden brown. Add the curry leaves with its stem. Pour all the coconut oil and the onions and curry leaves into the fish pot. Your fish curry is ready. Enjoy with rice and pappadam.
Notes
This curry is usually made with kodampuli or kokum. In the spring/summer when green mangoes are available, they are used instead to provide the tartness. Even when I use green mangoes, I adda small piece of Kodampuli since the green mangoes I get in the US are not very tart.
Recipe by Cook2Nourish at https://cook2nourish.com/2013/08/kerala-style-fish-curry.html