Kerala Fish Curry with Coconut Milk

Kerala Fish Curry with Coconut Milk : A South Indian curry: pieces of white fish simmered in tangy tomato coconut milk with curry leaves and mustard.

• 4 servings
• Preparation 15 min
• Cooking 25 min
• Total 40 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : kerala fish curry

• 600 g firm white fish fillets
• 1 onion
• 3 cloves of garlic
• 20 g fresh ginger
• 20 g oil
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp mild chili powder
• 2 tomatoes
• 400 ml coconut milk
• 1 lime
• 8 curry leaves

Preparation : kerala fish curry

1. Put the onion, garlic and ginger in the bowl and chop. 5 secspeed 5
2. Add the oil, mustard seeds, turmeric, chili powder and curry leaves, then stir-fry. 4 min100°Cspeed 1
3. Add the diced tomatoes and cook. 6 min100°Cspeed 1reverse
4. Add the coconut milk and heat. 4 min90°Cspeed 1reverse
5. Add the fish in large cubes and cook very gently. 8 min85°Cspeed 0.5reverse
6. Squeeze the lime over the top and serve with rice.

Storage: 2 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.