Citrus-Glazed Keralan Fish Curry with Mustard Seeds and Coconut Milk
This vibrant and aromatic fish curry combines the tanginess of citrus with the creaminess of coconut milk, highlighted by flavorful spices and mustard seeds for a true Keralan experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine Marinade Ingredients
In a bowl, combine the lime juice, turmeric, and salt.
- 2
Marinate the Fish
Coat the fish pieces evenly and let them marinate for 30 minutes.
Tip: To enhance the flavor, marinate the fish for at least 30 minutes in advance.
- 3
Refrigerate
Cover and refrigerate during marination.
Preparing the Curry Sauce
- 1
Heat the Oil
Heat coconut oil in a large pan over medium heat.
- 2
Temper the Mustard Seeds
Add mustard seeds and allow them to splutter.
- 3
Sauté Aromatics
Add onions, sauté until golden brown, then stir in ginger-garlic paste and green chilies.
How to Make Citrus-Glazed Keralan Fish Curry with Mustard Seeds and Coconut Milk
Total time: 2 h · Yields 4 servings
- 1
Sautéing Onions
Continuously stir to avoid burning and ensure uniform cooking.
- 2
Simmering Sauce
Once spices are mixed, simmer on low heat for optimal blending.
- 3
Finishing Touch
Drizzle citrus glaze just before serving for a fresh flavor burst.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
Can I make this ahead?
Yes, you can prepare the curry sauce up to 1 day in advance and add the fish when ready to serve.
Are there substitutions for coconut milk?
You can use almond milk with a dash of coconut extract for a similar creaminess.
Can this dish be made less spicy?
Reduce the number of green chilies or remove seeds to decrease the heat.
Is this dish suitable for dietary restrictions?
This curry is naturally gluten-free and can be adjusted for a dairy-free diet by using non-dairy substitutes where needed.
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