South Indian Malabar Fish Curry
A tangy and spicy Kerala fish curry cooked with fresh coconut milk, shallots, tamarind, and fragrant curry leaves.
Step-by-Step Instructions
Soak tamarind paste in water to extract liquid.
Heat vegetable oil in a traditional clay pot or pan, sauté curry leaves, sliced onions, ginger paste, and garlic paste until soft.
Add Kashmiri red chili powder, turmeric powder, tamarind extract, salt, and water; bring to a boil.
Gently place fish pieces into the boiling gravy and simmer for 8 minutes.
Stir in coconut milk, heat through gently without boiling, and serve hot with steamed rice.
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