Paal Kanthari Fish Curry or Coconut Milk Bird’s Eye Chilli Fish Curry, is a seafood concoction that I savored with a group of Grand Hyatt Kochi culinary enthusiasts. We were in Malabar for the third part of our Chefs on the Road campaign. We happened to visit a quarry fish farm during our vacation, and Chef Latha created a fantastic Paal Kanthari Fish Curry with Tilapia fish caught from the quarry itself.
Paal Kanthary Fish Curry by Chef Latha pairs nicely with Idiyappam, Paalappam, Puttu, Chapathi, and Parotta. When you use bird’s eye chilli with coconut milk in the right ratio, you will get the flavour of chilli tempered with the juicy tang of coconut milk.
Watch our video of Paal Kanthari Fish Curry
Recipe of Paal Kanthari Fish Curry
🥣 Ingredients 🥣
Tilapia fish 1000 gm
Bird eye chili crushed 150 gm
Salt to taste
Coconut milk 1st milk 250ml
Coconut 2nd milk 300ml
Ginger chopped 10gm
Garlic chopped 10gm
Cumin seed 5gm
Tamarind pulp 50ml
Shallots crushed 100gm
Fenugreek 5gm
Curry leaves 10gm
Turmeric powder 5gm
Coconut oil 50ml
🍳 Method 🍳
Step 1: Heat coconut oil in a pot add fenugreek and sauté until it turns brown; add chopped ginger, garlic, crushed kanthari chili, shallots, and curry leaves sauté well.
Step 2: Add turmeric powder, coconut second milk, tamarind pulp, and salt. When it boils, add cleaned tilapia fish to it.
Step 3: Check the seasoning and add coconut second milk. As the final touch, add some coconut oil, and curry leaves.
Enjoy your delicious coconut milk fish curry! Adjust the amount of bird’s eye chili according to your spice tolerance. Tilapia fish can be substituted with your choice of fish variety. Tilapia, Pearlspot or pomfret would be the best choice for this curry.
