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Branzino fish curry with coconut milk Kerala style
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Branzino fish curry

Branzino fish curry, coconut milk, tart dried gambooge with the caramelized small onion elevates the flavor to this seafood to the next level.
Course Lunch, Main Course
Cuisine traditional Kerala
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 20 minutes
Servings 3
Calories 269kcal

Ingredients

  • Branzino steaks

Marinate :

  • 1 tsp Paprika powder
  • 1/2 tsp Turmeric powder
  • 2-3 tsp Mild vinegar
  • Salt

To mix :

  • 3-4 Small onion / shallot crushed
  • 1 inch piece Ginger crushed
  • 1 Green chili Slit into 2
  • 2 tsp Paprika powder
  • 1 tsp Cayenne powder
  • 1/2 tsp Turmeric powder
  • Salt
  • 1 tsp Coconut oil
  • 2 pieces Gambooge Garcinia cambogia - A variety of dried tamarind
  • 1 1/2 cup Water
  • 1 cup Coconut milk (Unsweetened)
  • 1 sprig Curry leaves

To season :

  • 1 tbsp Coconut oil
  • 5-6 Small onion / Shallot chopped
  • 1-2 Green chili slit
  • 2 sprigs Curry leaves
  • 1 pinch Paprika powder

Instructions

  • Cut the fish into 1 inch round pieces with a sharp knife. Discard the fins tail end and gills (or head part). Rinse well but quickly and pat dry. Marinate with paprika powder, Turmeric powder, mild vinegar and salt Keep aside for 15- 20 minutes closed.

Marinate :

  • Soak the Gambooge (dried tamarind) in a cup of hot water for at least 10 minutes. So it softens.

Mix and cook :

  • Into an empty pan add crushed small onion, crushed ginger, slit green chili, paprika powder, cayenne powder, turmeric powder, little salt, coconut oil. Soaked gamboge along with water. Mix well. Bring this mixture to boil adding a cup water. Once the mixture boils reduce heat and add curry leaves and the marinated fish pieces gently cover and cook for 7-8 minutes on low to medium heat. Once the pieces are cooked add the coconut milk cover and allow this to come to a boil reduce heat continue for 2 minutes then switch off heat.

Season :

  • In another pan heat coconut oil add the small onion chopped when it starts to caramelize add curry leave and green chili. Give this a minute then add the pinch of paprika powder allow the whole thing to turn a deep red. Switch off heat and drizzle over the fish curry evenly. Cover and keep aside for the flavors to sink in.
  • Serve after half hour to 2 hours later with rice and other curries.

Notes

TO STORE: Store the remaining curry in an airtight container and refrigerate unto two days. Thaw first Reheat gently before serving.
TO MAKE AHEAD : This fish curry can be made a day in advance and stored in an airtight container and refrigerated. Thaw and only gently heat so the coconut milk does not split from temperature difference.
Remember :
  • As the fish curry sits the tartness of the gamboge will deepen. To avoid that you may discard the gamboge pieces after the curry has sat for an hour.
  • Gambooge is a super food and will not cause any harm to your body.