Kerala Fish and Pork Curry
Kerala Fish and Pork Curry is an exciting twist on traditional Kerala curry, showcasing the rich flavors and aromas of Indian cuisine. This dish combines the creaminess of coconut milk and the intensity of spices, creating a perfectly textured combination of fish and pork. It's an ideal choice if you want to bring a unique and flavorful dish to your table.
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Ingredients for this recipe
Servings: 4
500
g
White fish fillets
300
g
Pork (cubed)
400
ml
Coconut milk
1
Onion (finely chopped)
3
cloves
Garlic (crushed)
1
tbsp
Ginger (grated)
10
Fresh curry leaves
1
tsp
Turmeric powder
1
tsp
Ground coriander
0.5
tsp
Chili powder
2
Tomatoes (diced)
2
tbsp
Coconut oil
1
tsp
Salt
10
g
Fresh cilantro leaves (for garnish)
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Preparation Steps
1
Heat coconut oil in a large skillet over medium heat. Add the chopped onion, crushed garlic, grated ginger, and curry leaves. Sauté for 2-3 minutes, or until fragrant.
2
Add the turmeric powder, ground coriander, and chili powder. Stir well to combine. Add the cubed pork and sauté for 5-6 minutes, or until the pork is lightly browned.
3
Add the diced tomatoes to the skillet and cook for another 3-4 minutes, until the tomatoes break down and form a sauce.
4
Pour in the coconut milk and bring to a simmer. Reduce the heat and gently add the fish fillets. Simmer the curry over low heat for 10-12 minutes, or until the fish is cooked through.
5
Season with salt to taste. Garnish with fresh cilantro leaves. Serve hot with rice or naan bread.
