Fish Curry (South Indian Fish Vandaloo)

This features high on every Mallu restaurant's menu and lunch table. All you need to do is pick a fleshy white fish and smear it with onion, tomatoes, garlic, green chillies and coconut paste - Fry, temper and serve. Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Kerala fish curry is a very delicious option to prepare for the next dinner party or regular meal, paired with steamed rice. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste.

white fish, cut into cubes (250 g)
1 medium onion
1 medium tomato
6-8 cloves garlic
2 fresh green chillies, deseeded, sliced
6 Tbsp. oil
½ cup fresh coconut paste
¼ tsp. red chilli paste
1 tsp. coriander powder
½ tsp. turmeric powder
1 tsp. kosher or sea salt
2 whole dry red chillies
½ tsp. black mustard seeds
8-10 curry leaves
½ cup pure tamarind extract
1 cup water

Make a paste of onion, tomatoes, garlic and green chillies. Keep aside.

Heat oil in a pan.

Add coconut paste and cook until golden brown.

Add dry spices and cook for about 3 minutes, keep stirring.

Remove from heat and keep aside.

Heat the remaining oil in another saucepan.

Add whole red chillies, curry leaves and mustard seeds.

Fry until the seeds start spluttering.

Add onion paste and fry until brown.

Add the cooked coconut paste, tamarind extract and a cup of water.

Stir well and bring to a boil.

Add fish pieces and simmer for about 10 minutes.

Serve hot with boiled rice.

Makes 4 servings.