Kerala Fish Curry is a bold, coconut-rich masterpiece that brings the coastal soul of South India straight to your kitchen. It’s a lesson in controlled heat, where the flavors develop over time—just like a well-traveled palate.
Pair it with the crisp freshness of Chinese Chicken Salad for a textural contrast, or sip on a classic Vesper to cut through the richness with its sharp, citrusy edge.
Chef tip: Cook it in a clay pot if you can—it enhances the flavors in a way no metal pan ever could. The beauty of this dish lies in its adaptability, whether you’re a spice enthusiast or easing into Indian flavors.
Flavor Bomb Alert!
- The coconut-tamarind duo – It’s the ultimate sweet-sour balance, a contrast that keeps each bite exciting.
- Clay pot cooking changes everything – The gentle heat distribution takes the curry from great to phenomenal.
- Pairs beautifully with a cold Vesper – That citrusy, botanical kick smooths out the dish’s heat.
- Leftovers are even better – Give it a day, and the flavors deepen into something extraordinary.
- Unexpected game changer? Green mango! – Swap tamarind for unripe mango slices for a tangier, tropical edge.
Kerela Fish Curry Recipe
Kerala Fish Curry is a tangy, spiced coconut-based curry featuring tender fish simmered in a fragrant blend of kokum or tamarind, aromatic spices, and coconut milk. Infused with curry leaves, fenugreek, and green chilies, this dish pairs beautifully with steamed rice or appam.
Equipment
- Medium skillet or clay pot
- Small bowl
- Ladle
- Knife
- Measuring spoons
- Citrus juicer
- Cutting board
Ingredients
- ¼ tsp black mustard seeds
- 3 kokum
- 2 tbsp chopped cilantro
- 1 lb meaty fish halibut, cod, salmon, etc.
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 1 small tomato chopped
- 2 tbsp oil
- 1 cup full-fat coconut milk
- 1½ tsp red chile powder
- ¼ tsp fenugreek seeds
- 1 tsp salt
- 3 green chiles such as serranos or jalapenos
- 2 tbsp ginger-garlic paste
- 1 onion sliced
- 6 curry leaves
Instructions
- Soak the kokum or tamarind in warm water for 15 minutes, then squeeze to extract the juice, reserving the liquid and discarding the solids.
- Heat oil in a skillet over medium-high heat and add fenugreek seeds, cumin seeds, and curry leaves.
- When the leaves start to splutter, add green chilies and onions, stirring occasionally until the onions turn soft and translucent.
- Stir in the ginger and garlic paste, followed by tomatoes, and cook for a couple of minutes.
- Mix in salt, turmeric, coriander, and chile powder, stirring continuously for another minute.
- Add the fish and pour in the reserved soaking liquid, then cover and let it cook on low heat for 7 to 10 minutes until the fish is tender.
- Stir in the coconut milk along with tamarind paste or amchur powder if using a substitute.
- Allow the curry to simmer briefly before adding lime juice if substituting for kokum or tamarind.
- Garnish with fresh cilantro and serve hot.
Notes
- Use a clay pot (meen chatti) for an authentic taste, as it enhances flavor and retains heat evenly.
- Adjust the sourness based on preference—kokum gives a mellow tartness, while tamarind or lime juice adds sharper acidity.
- Avoid overcooking the fish, as it can break apart; opt for firm fish like kingfish, pomfret, or seer fish.
- Coconut milk should be added last to prevent curdling—simmer gently and avoid boiling once it’s mixed in.
| Nutrition | Value |
| Calories | 295kcal |
| Carbohydrates | 7g |
| Fibre | 2g |
| Fat | 20g |
| Protein | 22g |
| Cholesterol | 49g |
