Kerala Fish Curry With Coco Amino

This version of the famous Kerala Fish Curry substitutes tamarind and soy sauce with Balion’s Coco Amino for a healthier and slightly sweeter flavour while still maintaining the authentic taste.

Ingredients:

• 500 gms Kingfish cut into pieces
• 2 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 2-3 dried red chilies
• 1 large onion, finely chopped
• 1-inch piece ginger, minced
• 2 cloves garlic, minced
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri chilli powder 
• 1 tablespoon ground coriander
• 1 cup coconut milk
• 2 tablespoon Balion’s Coco Amino Original
• Salt to taste
• 1 tablespoon Balion’s Coconut Flower Cider Vinegar
• Fresh cilantro for garnish

Instructions:

Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them crackle.

Add curry leaves and dried red chilies, followed by chopped onions, ginger, garlic, and green chilies. Sauté until the onions are soft and golden brown.

Stir in turmeric powder, Kashmiri chilli powder, and ground coriander. Cook for 2-3 minutes until the spices are fragrant and well incorporated into the mixture.

Add coconut milk and 1/2 cup of water to the pan. Bring the mixture to a simmer and stir in the Balion’s Coco Amino Original. Let it cook for 5 minutes to allow the flavours to meld together.

Gently add the fish pieces to the simmering curry. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and tender.

Taste and adjust seasoning with salt and, if you want more tanginess, add a little Balion’s Coconut Flower Cider Vinegar. Garnish with fresh cilantro.

Serve hot with steamed rice or appam.