A staple dish for lunch in Kerala is fish curry and rice. Some of my fondest memories have me and my cousins sitting around my aunt while she squished balls of rice, fish, and yogurt, together and fed us in rounds. Ever since, when I think of fish curry it brings back the warmth of family and closeness. Recently, we tried this coconut fish curry at home and it was a big hit. Drumsticks in fish curry make an excellent combination and is perfect for a simple yet nutritious lunch 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients: 

• Fish (Cut into Cubes) – 500g
• Drumstick (Cut into 2-inch pieces and boiled) – 1
• Grated Coconut – 1 cup
• Kashmiri Chillie Powder – 4 tsp
• Turmeric Powder – 1/2 tsp
• Shallots – 3
• Roasted Fenugreek – 1/2 tsp
• Water
  • For grinding – 1/2 cup
  • For the curry – 1.5 cups
• Tamarind – lime sized ball
  • Take the tamarind and soak it in 1/2 cup of lukewarm water
  • Squeeze the tamarind in this water until you have a thick tamarind juice. Let the tamarind pulp rest in this liquid for few minutes
  • Strain the liquid out and use the liquid in the fish curry
• Coconut Oil – 1 tbsp
• Curry Leaves – 5
• Salt to taste

Method: 

1. Using a grinder, grind the Kashmiri chilli powder, turmeric powder, coconut, shallots, and roasted fenugreek till you get a smooth consistency
2. Heat a clay pot and add the ground mixture, fish pieces, cooked drumstick, tamarind water, salt, and water. Cook on high heat without a lid for 15 minutes 
3. Then simmer and let it cook for 5 minutes
4. Turn off the stove and pour the coconut oil over the curry
5. Garnish with curry leaves 
6. Serve with plain rice 🙂