35 minutes
Dive into the flavors of Kerala with this aromatic Coconut Fish Curry. Perfectly suited for pollock or any sustainably sourced white fish fillets, this dish brings the essence of Southern India to your table.
Basmati Rice
0 oz
tablespoons
Large Onions, sliced
each
Garlic Clove, chopped
each
Tomatoes, cut into chunks
0 oz
Tikka Curry Paste
tablespoons
0 oz
White Fish Fillets, skinless, boneless, cut into 4cm chunks
0 oz
Fresh Coriander, roughly chopped
0 packs
1. Prep Rice
Begin by placing a large saucepan filled with water over high heat and bringing it to a boil. Cook the basmati rice according to the package instructions.
2. Sauté Aromatics
While the rice is cooking, heat oil in a large, wide saucepan over medium heat. Add the sliced onions and sauté for 5-10 minutes until they become soft and start to caramelize. Stir in the chopped garlic and tomato chunks, continuing to fry for an additional 2 minutes.
3. Build Flavor Base
Introduce the tikka curry paste to the pan, frying everything together for another 2 minutes, allowing the spices to toast and become fragrant. Gently pour in the coconut milk and bring the mixture to a rolling boil.
4. Cook Fish
Reduce the heat to a simmer and carefully add the fish chunks to the pan. Let them poach gently for 5-8 minutes or until the fish is just cooked through and flakes easily. After cooking, turn off the heat.
5. Finish and Serve
Sprinkle the roughly chopped coriander over the curry, infusing the final dish with fresh herby notes. Serve the aromatic curry alongside the fluffy basmati rice.
Opt for firm-fleshed fish like kingfish, cod, halibut, or snapper that can hold up to simmering without falling apart. Source fresh, local fish for the best flavor and texture.
Use freshly grated coconut or high-quality canned coconut milk, fresh curry leaves, and freshly ground spices to enhance the aroma and flavor.
Gently simmer the fish and do not stir too often to prevent it from breaking. Fish should be just cooked through and remain moist and tender.
Toast spices before grinding to release essential oils. Adjust the level of heat with the chili to suit your palate and ensure powdered spices are not stale.
Use tamarind paste or soak dried tamarind in warm water to extract the juice. The sourness should be noticeable but balanced, so add gradually and taste.
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