Kerala Fish Curry with Red Rice

Ingredients

• 2 pieces fish (kingfish or sardine)
• 2 kokum pieces (or a small ball of tamarind)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 cup thin coconut milk
• 1 small onion, sliced
• 8-10 curry leaves
• 1 tsp coconut oil
• 1 cup cooked red rice
• Salt to taste

Preparation

1. 1Soak the kokum in a little warm water.
2. 2Heat coconut oil and saute onion and curry leaves until soft.
3. 3Add turmeric and chilli powder, then the kokum water, and bring to a simmer.
4. 4Add the fish pieces and cook gently for 8-10 minutes until done.
5. 5Stir in coconut milk, simmer for 2 minutes without boiling hard, and serve with red rice.

Nutrition Information

Approximate values per serving.

Health Context

Red rice retains its bran layer, giving more fibre and a gentler blood-sugar response than polished white rice, while the fish provides lean protein and omega-3s that support a healthy gut lining.

Alternatives

• Replace fish with jackfruit seeds or mushrooms for a vegetarian version of the curry base.
• Use a smaller portion of red rice paired with extra vegetables to lighten the meal.
• Reduce the coconut milk quantity for a lower-fat curry.