Creamy Fish Curry

The cuisine of South Indian Kerala is incomplete without fish curry. Traditionally, this is prepared with fresh caught fish in which we descale and clean and simmer in a simple sauce that is cooked in a clay pot. This curry is rich with coconut cream and black tamarind brings a tanginess that will make anyone's mouth water. We have prepared this in a slow cooker to make it more easier for busy households.

Yield: 6-8 servings

Prep time: 10 minutes

Cook time: 6 hours

Total time: 6 hours 10 minutes

Ingredients

• 1kg salmon*

• 1 tablespoon coconut oil

• 1 teaspoon mustard seeds

• 4 shallots thinly sliced

• 7-8 garlic minced

• 2 inches ginger minced

• 4 red chili slit lengthwise

• 2 tablespoons chili powder

• 1 teaspoon turmeric

• Salt to taste

• 560mL / 19fl oz can of coconut cream
  

Tamarind broth

• 2 cups water

• 8 dried Malabar tamarind (kodampuli)

• 15 curry leaves

Notes:

*Feel free to use any firm flesh fish you have such as mackerel, tilapia, snapper, basa etc.

How it all comes together: