Malabar Fish Curry with Coconut Milk and Kokum

A tangy and flavorful fish curry from the Malabar coast, featuring creamy coconut milk, sour kokum, and a blend of aromatic spices.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.71/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack

Cuisine:

Indian•Thai

Main Ingredient:

Fish

Mood:

Comfort Food

Ingredients

Servings

500gFish fillets (Kingfish, Pomfret, or Seer fish)(Cut into 2-inch pieces)

£10.00

2tbspCoconut oil

£0.30

1tspMustard seeds

£0.05

0.5tspFenugreek seeds

£0.03

15leavesCurry leaves

£0.50

1mediumOnion(Finely chopped)

£0.30

2Green chilies(Slit lengthwise)

£0.20

1tbspGinger-garlic paste

£0.25

0.5tspTurmeric powder

£0.05

1tspRed chili powder(Adjust to your spice preference)

£0.05

2tspCoriander powder

£0.05

0.5tspGaram masala(Optional)

£0.10

4piecesKokum(Soaked in 1/2 cup warm water for 15 minutes)

£0.75

1cupThick coconut milk

£1.00

1cupThin coconut milk(Can be made by adding water to thick coconut milk)

£0.90

to tasteSalt

2tbspCilantro leaves(Chopped, for garnish)

£0.30

Total Cost

£14.83

£3.71 per serving

Instructions

1.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
2.
Add curry leaves and sauté for a few seconds until fragrant.
3.
Add chopped onion and green chilies. Sauté until the onion turns light brown.
4.
Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
5.
Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
6.
Pour in the thin coconut milk and bring to a simmer.
7.
Add the soaked kokum along with the water. Let the curry simmer for 5-7 minutes, allowing the flavors to meld.
8.
Gently add the fish pieces to the curry. Simmer for 5-7 minutes, or until the fish is cooked through. Be careful not to overcook the fish.
9.
Pour in the thick coconut milk and garam masala (if using). Gently stir to combine.
10.
Simmer for another 2-3 minutes, but do not boil. Adjust salt to taste.
11.
Garnish with chopped cilantro leaves. Serve hot with rice or appam.

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My Notes

Nutrition Information

Nutrition per serving (375g)

450 kcal / 1883 kJ

Carbs

12g

5% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Use fresh fish for the best flavor.

Adjust the amount of red chili powder according to your spice preference.

Do not overcook the fish, as it will become dry and rubbery.

If you don't have kokum, you can use tamarind pulp as a substitute. Soak 1 tbsp of tamarind pulp in 1/2 cup of warm water and extract the juice.

Serve with steamed rice, appam, or roti.

For a richer flavor, use freshly grated coconut to make the coconut milk.

Cooking Equipment

Stovetop

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use fresh fish for the best flavor.

Adjust the amount of red chili powder according to your spice preference.

Do not overcook the fish, as it will become dry and rubbery.

If you don't have kokum, you can use tamarind pulp as a substitute. Soak 1 tbsp of tamarind pulp in 1/2 cup of warm water and extract the juice.

Serve with steamed rice, appam, or roti.

For a richer flavor, use freshly grated coconut to make the coconut milk.

Malabar Fish Curry with Coconut Milk and Kokum

Ingredients

Instructions