25-Min Kerala Fish Curry with Rice

Ingredients

• 14 oz firm white fish fillets (cod, haddock, or tilapia)
• 1 can (13.5 oz) coconut milk
• 1 medium yellow onion, sliced thin
• 1.5 tbsp fresh ginger, minced
• 1.5 tsp chili powder (or red pepper flakes)
• ¾ tsp turmeric powder
• 15 leaves curry leaves, fresh
• ¼ cup unsweetened shredded coconut (for serving)
• 2 cups steamed white rice

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high. Add sliced onion and cook, stirring often, until softened and edges curl, about 3 minutes.

2. 2

   Add ginger, chili powder, and turmeric. Stir constantly until fragrant, about 30 seconds — do not let it burn.

3. 3

   Pour in coconut milk and 0.5 cup water. Stir, bring to a gentle simmer, then slide fish fillets into the liquid.

4. 4

   Simmer gently until fish is opaque and flakes easily, about 8 minutes. Do not stir — let it poach undisturbed.

5. 5

   Drop curry leaves onto the surface of the curry. They will crisp slightly as the residual heat hits them.

6. 6

   Divide rice into shallow bowls, ladle curry over the top, and scatter shredded coconut on each serving. Serve hot.

Tools you’ll need

• 12-inch skillet with lid (or aluminum foil to cover)
• wooden spoon
• shallow bowls

More recipes like this

• 

  20-Min Nasi Dagang with Curry & Crackers

  20 min

• 

  Sheet-Pan Chicken Moussaka with Greek Salad

  25 min

• 

  Crispy Chicken Pakora with Cucumber & Carrot Slaw

  15 min

• 

  20-Min Shrimp Spaghetti alla Scoglio

  20 min