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Family Fish Curry

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Our family is from a coastal area in India and seafood is the core of our diet. In our family, we like our fish curry spicy. The richness of coconut milk balances the heat from the spices. We also like to cook fish with bones as it enhances the curry flavor. However, we must admit that fish fillets are convenient to prepare.

Kokum in the recipe needs special mention. It’s a dried fruit that adds a sweet and sour taste to any curry. Since kokum is regionally grown and difficult to find, we have substituted it with lemon juice. To find more information about kokum, check out this link.

The trick of cooking any seafood is the cooking time, which significantly differs from any meat dishes. After the curry comes to a boil, you need to cook the fish for only 3-4 minutes to prevent the fish from falling apart.

Family Fish Curry

This is our go-to fish curry and is a staple dinner in our family.
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Course Main Course
Servings 6 people

Ingredients
  

  • 1 lb fish fillet salmon or trout works well
  • 1 tsp turmeric powder
  • salt to taste
  • 2 green chilies sliced
  • 6 cloves garlic 4 peeled & 2 peeled and sliced for tempering
  • 2 tsp chili powder OR 7-8 dry red chilies
  • 2 tsp coriander seeds OR 1 tsp coriander powder
  • 1 tbsp cilantro chopped
  • 1 tsp cilantro chopped, for garnishing
  • ½ cup red onion sliced, divided
  • 1 cup coconut milk canned
  • 2 pieces kokum (optional) OR 1 tbsp lemon juice OR 1 tsp tamarind paste
  • 2 tbsp olive oil
  • 1 cup water

Instructions
 

  • Cut the fish fillet into 1-½ inch pieces. Rinse once under cold water. Pat dry and place the fish pieces in a bowl. Marinate the fish with turmeric and salt and set it aside for at least fifteen minutes.
  • Meanwhile, blend onions, garlic, coriander seeds, chili powder, and cilantro to a fine paste with a little water (about 1 tbsp). 
  • In a heavy bottom pan, heat oil and add the sliced garlic pieces to the hot oil.  Once the garlic turns golden brown, add the sliced onions and green chilies.  Sauté until the onions are soft.  Then add the blended spices and fry it for a few seconds.
  • Add ¾ cup of coconut milk and 1 cup of water.  Mix it well. Adjust the water if you think it is too thick.  Bring it to a boil, and gently add the fish pieces along with the kokum or lemon juice.  Let it simmer for 3-4 minutes on medium heat or until the fish is just turning opaque. Garnish it with the remaining coconut milk and serve hot with steamed rice.

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