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Ginger and Tamarind Kerala-Style Fish Curry in Coconut Milk

Name: Ginger and Tamarind Kerala-Style Fish Curry in Coconut Milk
Total time: 17 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200g fish fillets; 1 can coconut milk; 1 piece galangal, sliced; 2 cloves garlic, minced; 1 tbsp fish sauce; 1/2 cup water; 2 tbsp chopped cilantro; 1 tsp grated ginger; 1 tbsp tamarind paste

A spicy, tangy combination with a complex depth of flavor.

17 minutes2 servings

Method

Add grated ginger to the pot when combining coconut milk, galangal, garlic, fish sauce, and water. 1: Stir in tamarind paste before serving.
In a pot, combine coconut milk, galangal, garlic, fish sauce, and water.
Bring to a simmer, add fish fillets, and cook for 5-7 minutes until fish is opaque.
Stir in cilantro before serving.
Serve hot with Kappa, Appam, or Rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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