Cooking Methods:

• Prepare the Fish: Clean the fish thoroughly, removing scales and innards. Cut into medium-sized pieces and wash under cold water. Drain and set aside.
• Prepare the Masala: Heat coconut oil in a pan or clay pot over medium heat. Add thinly sliced shallots (or onions) and sauté until golden brown. Add minced garlic, finely chopped ginger, slit green chilies, and a few curry leaves. Sauté until the raw smell disappears and the mixture turns aromatic.
• Add Spices: Reduce the heat and add turmeric powder, coriander powder, and red chili powder (if using). Stir well to combine and toast the spices for a minute or two, allowing the flavors to meld.
• Add Tamarind: Add tamarind pulp (or soaked kokum) along with water to the masala. Adjust the quantity of water based on desired consistency. Bring the mixture to a gentle simmer and let it cook for a few minutes, allowing the flavors to infuse.
• Cook the Fish: Carefully add the cleaned fish pieces to the simmering curry. Be gentle to avoid breaking the fish pieces. Cover and cook over low heat until the fish is cooked through and tender, usually around 10-15 minutes, depending on the thickness of the fish pieces.
• Add Coconut Milk: Once the fish is cooked, add thick coconut milk to the curry. Stir gently to incorporate the coconut milk into the gravy. Avoid boiling the curry vigorously after adding coconut milk to prevent curdling.
• Adjust Seasoning: Taste the curry and adjust seasoning with salt if necessary. If you prefer a tangier curry, you can add more tamarind pulp at this stage.
• Garnish and Serve: Garnish the Kerala Fish Curry with fresh curry leaves and a drizzle of coconut oil for extra flavor. Serve hot with steamed rice, appam (rice pancakes), or crusty bread to soak up the flavorful gravy.