Kerala-Style Fish Curry Recipe

Name: Kerala-Style Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 1/4 pounds wild sea bass fillet with skin, 1/23/4-inch thick, cut crossways into 3-inch segments; Salt; 2 tablespoons olive or canola oil; 2/3 cup very finely slivered shallots; 1 teaspoon finely grated peeled fresh ginger; 1 large clove garlic, crushed in a garlic press; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper, or to taste; 1 tablespoon nice red paprika; Lots of freshly ground black pepper; 1 tablespoon lemon juice; 1/2 cup coconut milk from a well-shaken can

Servings: persons

11 1/4 pounds wild sea bass fillet with skin, 1/23/4-inch thick, cut crossways into 3-inch segments
Salt
2 tablespoons olive or canola oil
2/3 cup very finely slivered shallots
1 teaspoon finely grated peeled fresh ginger
1 large clove garlic, crushed in a garlic press
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon nice red paprika
Lots of freshly ground black pepper
1 tablespoon lemon juice
1/2 cup coconut milk from a well-shaken can

1
Spread the fish pieces out and sprinkle 1/2 teaspoon salt on both sides.
2
Set aside as you prepare the sauce.
3
Pour the oil into a frying pan and set over medium-high heat.
4
When hot, put in the shallots.
5
Stir and fry until the pieces just start to turn brown at the edges.
6
Add the ginger and garlic.
7
Stir for a minute.
8
Now add 1 cup water, the turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 teaspoon salt.
9
Bring to a simmer.
10
Turn heat to low and simmer gently for 5 minutes, stirring now and then.
11
Add the coconut milk and mix it in.
12
Bring the sauce back to a simmer.
13
Put the fish pieces in the pan in a single layer and cook on medium-low heat, spooning the sauce over the fish pieces until they are poached, 510 minutes.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 11 1/4 pounds wild sea bass fillet with skin, 1/23/4-inch thick, cut crossways into 3-inch segments, Salt, 2 tablespoons olive or canola oil, 2/3 cup very finely slivered shallots, and more.

Yes, Kerala-Style Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kerala-Style Fish Curry

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