▪︎ Blend the freshly grated coconut and turmeric powder into a smooth paste. Transfer to a cooking pot.

▪︎ In a bowl, combine tamarind paste, chopped ginger, slit green chillies, red chilli powder, and salt.

▪︎ Add this mixture to the coconut paste. Pour in the water and mix well.

▪︎ Cook over medium heat until the mixture comes to a gentle boil.

▪︎ Add the thick coconut milk and bring it to a gentle boil. Taste and adjust seasoning if required.

▪︎ Carefully add the fish pieces and avoid stirring vigorously, as the fish may break apart. I used marinated fish for this recipe, but adding plain fish is recommended for a milder and more traditional flavour.

▪︎ Reduce the flame and cook for 5–6 minutes or until the fish is cooked through and turns opaque white.

▪︎ Remove from heat and keep aside.

For Tempering:

▪︎ Heat coconut oil in a small tempering pan.

▪︎ Add curry leaves and sliced pearl onions. Sauté until the onions turn golden brown.

▪︎ Pour the tempering over the fish curry and gently mix.

▪︎ Serve hot with steamed rice, appam, or neer dosa.

If you love authentic Kerala-style seafood dishes, do give this creamy Malabar Fish Curry a try. Save this recipe, cook it for your family, and share your delicious recreations. Happy Cooking!