Kerala-Style Clay-Pot Fish Curry with Roasted Coconut

Ingredients

• 1 tbsp Coconut oil or vegetable oil (For roasting the coconut)
• 1.5 cup Coconut (Grated; for roasting)
• Curry leaves (1 sprig, for roasting)
• Shallots (2 large or 5 small pearl onions, sliced)
• 1 tsp Chili powder (Adjust according to desired heat)
• 1 tsp Kashmiri chili powder
• 0.25 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 cup Water (For grinding the roasted coconut)
• Fish pieces (8 or 10 pieces; sardines were used, but kingfish, pomfret, salmon, or other fish may be used)
• 2 tbsp Coconut oil (For the clay pot)
• 1 tsp Mustard seeds
• 2 Dried whole red chilies
• Curry leaves (1 sprig, for the gravy)
• 2 Green chilies (Halved)
• 10 Eggplant (Diced; alternatively, add 8 drumsticks (moringa) cut into 2-inch pieces)
• 3 inch Tamarind (Fresh; soak in 1/2 cup lukewarm water)
• 0.5 cup Water (Lukewarm water for soaking the tamarind)
• 1 cup Water (Used to rinse the blender jar into the clay pot)
• 1.5 tsp Salt

Steps

1. 1

   Soak the fresh tamarind in 1/2 cup lukewarm water for 5 minutes. Squeeze the softened tamarind in the water to release its juice, strain the liquid, and discard the tamarind skin.

2. 2

   Place a pan over medium heat and add 1 tablespoon oil.

3. 3

   Add the grated coconut, sliced shallots, and one sprig of curry leaves. Roast for a few minutes, stirring continuously, until the coconut turns golden brown; keep stirring so it does not brown too quickly.

4. 4

   Add the chili powder, Kashmiri chili powder, turmeric powder, and coriander powder. Sauté for 1 minute.

5. 5

   Remove the pan from the heat and let the roasted coconut mixture cool.

6. 6

   Transfer the cooled roasted coconut mixture to a blender jar. Add 1 cup water and grind until smooth. Set the coconut paste aside.

7. 7

   Place a clay pot over medium heat and add 2 tablespoons coconut oil. Let the oil become hot.

8. 8

   Add the mustard seeds and let them splutter.

9. 9

   Add the dried red chilies and curry leaves.

10. 10

    Add the roasted coconut paste to the clay pot.

11. 11

    Rinse the blender jar with 1 cup water and add the rinse water to the clay pot.

12. 12

    Add the halved green chilies and the diced eggplant, if using. The eggplant may be replaced with drumsticks cut into 2-inch pieces.

13. 13

    Add the fish pieces to the clay pot.

14. 14

    Add the strained tamarind extract and combine it with the gravy.

15. 15

    Add the salt and gently combine the gravy.

16. 16

    Cover the clay pot with a lid and cook for 15 minutes, until the gravy comes to a boil.

17. 17

    Lower the heat and simmer for 5 minutes, allowing the gravy to thicken slightly.

18. 18

    Turn off the heat and keep the fish curry covered for 15 minutes.

19. 19

    Serve with rice, chapati, idiyappam, pathiri, orotti, appam, puttu, or another listed accompaniment.

Notes

The source demonstrates cleaning whole sardines in the accompanying video, but detailed fish-cleaning instructions are not included in the provided text. Fish options include sardines, kingfish, pomfret, salmon, red snapper, or anchovies. Eggplant can be replaced with drumsticks (moringa).

Nutrition per serving

• main
• fish
• seafood
• Kerala
• South Indian
• coconut
• tamarind
• clay-pot