Description
An unstoppable rice-pairing curry simmering white fish with tamarind's intense acidity, coconut milk's mellowness, and the savoriness of mustard seeds and fenugreek.
Restaurants serving Kerala Fish Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Coconut milk
- Tamarind
- Onion
- Tomato
- Garlic
- Ginger
- Mustard seeds
- Fenugreek
- Red chilies
- Coriander
- Turmeric
- Black pepper
- Curry leaves
- Salt
- Coconut oil
Instructions
- Soak tamarind in lukewarm water to squeeze acidic extract. Season white fish with turmeric and salt.
- Heat coconut oil in a pot, temper mustard seeds, fenugreek, curry leaves; fry onions, garlic, ginger, tomatoes; add coriander, red chilies, black pepper.
- Pour tamarind juice and boil, add white fish and coconut milk. Simmer on low until fish cooks and oil floats on sauce to finish.
Learn more Spice, substitutes, tips
Key spices
Strong tamarind acidity and bittersweet fenugreek aroma
Substitutes at Japanese supermarkets
Mackerel or yellowtail (strong blue fish umami matches tamarind acidity well)
Pairing
Indica rice、Tapioca(Cassava)
Trivia
[Hardcore] While 'Meen Moly' is a non-spicy stew, this is a 'sour-spicy' curry firmly flavored with red chilies and tamarind. Locally paired not just with rice, but boiled cassava (Kappa).
Eating tips & etiquette
[Unique Eating] Let freshly cooked Indica rice absorb the thin sour sauce, shredding the fish meat by hand to unify with rice and eat!
Allergen
Seafood