A Coconut fish stew from Kerala with a fusion twist

We all love Fish and seafood at my home and good fish curry with rice is comfort food for all of us. A very light curry made with basic spices, coconut milk, and added twist of lemongrass, this is just perfect for a meal. And it pairs so well with rice, appams, idiyappam and dosa.

INGREDIENTS

For the marinade

• 500gmkingfish
• 1pcs lemon juice
• 1tsp turmeric powder
• Salt to taste

For the curry

• 10 shallotssliced
• 1 pcs lemongrass
• 5cloves garlic finely chopped
• 20 gmsginger finely minced
• 1/2tsp turmeric powder
• 500 mlthin coconut milk
• 500 ml thick coconut milk
• 2sprigs of curry leaves
• 1pcs lemon juice
• 2 ripped tomatoescut in rounds
• 2tbsp coconut oil
• 5Green Chilies slit
• 1 tsp mustard seeds
• saltto taste

INSTRUCTIONS

• Clean and cut fish into pieces. I prefer the cuts to be into slices or steaks. Marinate the fish with lemon juice, salt and turmeric powder for 20-30 minutes.
• In a mud chatti (mud pot) heat coconut oil. Add mustard seeds, curry leaves, ginger, garlic, green chillies and turmeric powder sauté for a minute.
• Add the shallots and sauté until it turns translucent, don’t let it turn brown.
• Add roughly crushed lemongrass and thin coconut milk. Close the lid and allow the curry to boil for 10 minutes on a medium flame.
• Add the marinated fish and bring to a boil. Do not stir once the fish is added as you might break the fish.
• Add the thick coconut milk and simmer the curry in the low heat for another 5 minutes.
• Turn off the heat, add round cut ripped tomatoes and some more curry leaves, close the lid and let the tomatoes cook in the heat of the curry.
• Add half a lemon juice, and drizzle 1 tsp fresh coconut oil over the curry.
• Serve hot with rice, appams or string hoopers.