Kerala-Style Fish Coconut Curry
Translated from Malayalam, the language of the reel.
Shefna Hashim cooked this in an Instagram reel, in Malayalam. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Evangeline Edison on SeeMeCook
A fish curry prepared with coconut, green chilies, curry leaves, and spices, then finished with a coconut-oil tempering of fenugreek, onion, and Kashmiri chili powder. The source transcript is partially garbled, so several quantities and one spice name are estimated or uncertain.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 400 g
- 3 g
- 1 g
- 15 g
- 3 g
- 25 g
- 1 g
- 110 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.38 kg before cooking, which is about 345 g per serving.
Steps
Process the coconut with water, chili powder, and the uncertain powdered spice identified in the transcript as “jojoba powder.” The resulting coconut mixture forms the curry base.
If using coconut jaggery powder, add it to the coconut mixture, loosen with a little water, and strain the mixture. This addition is optional according to the source.
Add the green chilies, coriander leaves, curry leaves, and rock salt to the coconut mixture.
Heat the coconut mixture until it is boiling.
When the coconut mixture is boiling, add the fish pieces.
Cook until the fish is cooked through and the curry is boiling. Turn off the flame once it reaches that point.
To prepare the tempering, heat the coconut oil and add the fenugreek seeds, onion, and curry leaves.
Add the Kashmiri chili powder to the coconut-oil tempering and mix well.
Add the tempering to the fish curry and mix as directed by the source. The transcript cautions that the curry should not be stirred again; it may be covered and served.
Notes
The supplied transcript is heavily affected by automatic-caption errors. Exact quantities, fish variety, cooking vessel, and cooking times are not visible. The identity of “jojoba powder” is especially uncertain and should be verified from the original video before cooking. The transcript also says the curry may be covered after tempering and served later.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 512
- Protein
- 30 g
- Carbs
- 17 g
- Fat
- 37 g
- Fiber
- 9 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
