69 Fish Curry (Mahi Machli Kari South Indian Style Fish Curry)

In the southern regions of India the cooking oil of choice changes from the ghee of the north or the mustard oil of Bengal in the North West to coconut oil and with it the flavours of the curries changes. It is here in Goa or Kerala that the fish curry comes into its own. Lighter, more fragrant a good fish curry is a popular menu choice but chefs should resist the temptation to make these curries richer to suit guests. They are light for a reason and often times less is more.