Last Updated on 6 months ago by Neha Deshmukh

Spicy Cod Fish Curry Recipe – Kerala Style Red Chili & Coconut Milk

Introduction

Oh, this curry! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen in Kerala. The aroma of red chilies and coconut milk simmering away… pure magic. I first made this myself when I was craving a taste of home, and it’s been a family favorite ever since. It’s a little bit spicy, wonderfully fragrant, and incredibly comforting. Get ready to experience a little slice of Kerala sunshine with this Spicy Cod Fish Curry!

Why You’ll Love This Recipe

This Kerala-style cod fish curry isn’t just delicious; it’s a celebration of flavors. The combination of fiery red chilies, earthy spices, and creamy coconut milk is simply divine. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to enjoy flaky cod in a truly unique and flavorful way.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 7-8 dry red chilies
• ½ cup water
• 4 garlic cloves
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 teaspoon cayenne powder
• Lemon juice (from about ½ a lemon)
• 2 cod fillets (about 400-500g total)
• 1-1 ½ cups coconut milk
• 1 small onion, finely chopped
• Chopped fresh cilantro, for garnish
• Oil (coconut oil is traditional, but any vegetable oil works)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your curry turns out just right:

Red Chilies: Exploring Varieties & Heat Levels

Traditionally, Byadagi chilies are used for color and mild heat, and Guntur chilies for a good kick. Feel free to experiment! If you prefer a milder curry, remove the seeds from the chilies before soaking.

Spices: The Significance of Coriander & Cumin in Kerala Cuisine

Coriander and cumin are the backbone of many Kerala dishes. Roasting them before grinding releases their essential oils, giving you a much more fragrant and flavorful powder. Don’t skip this step!

Coconut Milk: Choosing the Right Type for Authentic Flavor

Full-fat coconut milk is highly recommended for the richest, most authentic flavor. You can use canned coconut milk, but if you can find fresh, even better! If using canned, give it a good shake before opening.

Cod Fillets: Fresh vs. Frozen & Sustainable Options

Fresh cod is always lovely, but frozen cod fillets work perfectly well too. Just make sure they’re fully thawed before you start cooking. Look for sustainably sourced cod to help protect our oceans.

Oil: Traditional Oils Used in Kerala Cooking

Coconut oil is the traditional choice in Kerala, lending a subtle sweetness to the curry. However, vegetable oil or sunflower oil work just fine if you don’t have coconut oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soften the Chilies: First, bring the ½ cup of water to a boil. Add the dry red chilies and let them steep for about 5 minutes, until they’re nice and softened.
2. Roast & Grind the Spices: While the chilies are soaking, dry roast the coriander and cumin seeds in a pan over medium heat for 2-3 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder using a spice grinder or a mortar and pestle.
3. Make the Spice Paste: Drain the soaked chilies (reserve a little of the soaking water!). In a blender, combine the soaked chilies, garlic cloves, ground coriander-cumin powder, a squeeze of lemon juice, and a splash of the reserved chili water. Blend until you have a smooth, vibrant paste.
4. Fry the Cod: Heat a little oil in a pan over medium heat. Gently pan-fry the cod fillets until they’re lightly browned on both sides. Don’t cook them all the way through – they’ll finish cooking in the curry. Set aside.
5. Sauté & Cook the Paste: In a separate pan, heat a little more oil. Sauté the chopped onion until it’s translucent and softened. Add the spice paste and cook for about 10 minutes, stirring frequently, until the oil starts to separate from the paste. This is a key step – it develops the flavors beautifully!
6. Simmer the Curry: Pour in the coconut milk and about ½ cup of water. Add the cayenne powder and another squeeze of lemon juice. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
7. Add the Fish & Finish: Gently add the fried fish cubes to the curry. Cook for another 10 minutes, or until the fish is cooked through and flakes easily with a fork. Season with salt to taste.
8. Garnish & Serve: Garnish generously with chopped fresh cilantro. Serve hot with steamed rice!

Expert Tips

• Don’t rush the spice paste: Cooking the paste until the oil separates is crucial for a flavorful curry.
• Taste as you go: Adjust the salt and cayenne powder to your liking.
• Gentle with the fish: Cod is delicate, so handle it gently to avoid breaking it apart.

Variations

• Vegan Adaptation: Using Plant-Based Fish Alternatives My friend, Priya, loves making this with banana blossoms instead of fish! It gives a similar flaky texture and absorbs the flavors beautifully.
• Gluten-Free: Ensuring a Naturally Gluten-Free Curry This recipe is naturally gluten-free, but always double-check the labels of your spices and coconut milk to be sure.
• Spice Level: Adjusting the Heat to Your Preference If you’re sensitive to spice, use fewer red chilies or remove the seeds. For extra heat, add a pinch more cayenne powder.
• Festival Adaptations: Serving This Curry During Onam or Vishu This curry is often served as part of the elaborate sadya feasts during Onam and Vishu in Kerala.

Serving Suggestions

This curry is best served with:

• Steamed rice (Kerala Matta rice is traditional!)
• Warm appams (fermented rice pancakes)
• A side of thoran (stir-fried vegetables)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

What type of red chilies are traditionally used in this Kerala fish curry?

Traditionally, Byadagi chilies are used for color and mild heat, and Guntur chilies for a good kick.

Can I use a different type of fish instead of cod? What would you recommend?

Absolutely! Other good options include halibut, tilapia, or even prawns.

How can I adjust the thickness of the curry?

If you prefer a thicker curry, simmer it for a few more minutes to reduce the liquid. You can also add a teaspoon of cornstarch mixed with a little water.

What is the best way to grind the spices for the most authentic flavor?

Using a spice grinder or a mortar and pestle is ideal. Roasting the spices beforehand really enhances their flavor.

Can this curry be made ahead of time? How does it affect the taste?

Yes, you can make it a day ahead! The flavors will actually meld and deepen overnight, making it even more delicious. Just reheat gently before serving.