Description
A fragrant South Indian fish curry, simmered with coconut, tamarind, and warming spices. Perfect with rice!
Ingredients
Units
Scale
- 1 lbs (454 g) Anchovies
- 8-14 Green Chillies
- 5-6 cloves Garlic
- 1 inch Ginger
- A handful Shallots
- Kudampuli/Fish tamarind
- 1-1 1/2 cups (237-356 ml) Freshly scraped coconut
- 1/2 cups (118 ml) Water
- 1 tbsp Coconut oil
- 1 tsp Salt
- 2 springs Curry leaves
Instructions
- Chop or slice shallots/onions and ginger into thin slices and put them in a pan.
- Top with sliced green chilies, kudampuli, and curry leaves.
- Add the fish, salt, turmeric, fresh coconut scrapings, and half a cup of water.
- Mix everything together with your hands or a spoon.
- Put the pan on the stove, cover with a lid, and bring to a boil. Simmer for 15-20 minutes.
- Drizzle a tablespoon of oil and add more curry leaves if desired. Turn off the stove but keep covered until ready to serve.
Notes
- For a richer flavor, use a combination of coconut milk and water.
- Adjust the number of green chilies to your preferred spice level; start with fewer and add more as needed.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 100