Kerala Fish
A quick and flavorful Kerala-style fish dish cooked with curry leaves, spices, and tamarind water (or lime juice). It’s aromatic, tangy, and perfect with steamed rice or appam.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Kerala, South Indian
- Diet: Gluten Free
Ingredients
2 shallots, sliced (1/3 cup)
2 garlic cloves
12 curry leaves
2 teaspoons chili powder
1 tablespoon coriander powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric powder
1/2 teaspoon yellow curry powder (optional)
1 tablespoon coconut oil (or ghee)
1 tablespoon tamarind water (or lime juice)
2 firm white fish fillets (such as tilapia, cod, kingfish, or snapper)
Splash of water, as needed
Instructions
- Heat coconut oil (or ghee) in a pan over medium heat.
- Add the shallots and garlic, sautéing until golden and fragrant.
- Stir in the curry leaves briefly to release their aroma.
- Mix in chili powder, coriander, turmeric, pepper, salt, and optional curry powder, coating the onions and garlic with the spices.
- Add tamarind water (or lime juice) and a splash of water to form a sauce-like consistency.
- Place the fish fillets gently into the pan and cook for 6–8 minutes, turning once, until the fish is cooked through and tender.
- Let rest for a minute, then serve hot with steamed rice, appam, or parotta.
Notes
Substitute tamarind with lime or lemon juice if needed.
Add coconut milk for a creamier version.
Adjust chili powder to control spice level.
Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Works well with firm white fish varieties.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 260
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
Find it online: https://justsosavory.com/kerala-fish/
