Kerala Fish Curry with Kokum and Coconut
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Ingredients
- 600 g hake fillets
- 300 ml coconut milk
- 4 kokum pieces, soaked in warm water
- 1 onion, finely sliced
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp fenugreek seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 28.8 g
- Carbohydrate
- 7.2 g
- of which sugars
- 4 g
- Fat
- 25 g
- of which saturates
- 19.3 g
- Fibre
- 2.5 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the fenugreek seeds and sliced onion, and fry for 6 minutes until softened.
- 2
Add the garlic and curry leaves, and fry for 2 minutes.
- 3
Stir in the chilli powder and ground turmeric, then add the kokum pieces and coconut milk, and simmer for 8 minutes.
- 4
Cut the hake fillets into chunks, add to the pan and simmer gently for 6-8 minutes until the fish is just cooked through and opaque.
- 5
Taste and add a splash more water if the sauce is too thick.
- 6
Serve hot with rice.
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