Last Updated on 6 months ago by Neha Deshmukh

Kingfish Masala Recipe – Authentic Kerala Fish Curry with Coconut

Introduction

Oh, Kingfish Masala! This dish just screams Kerala to me. Growing up, my Ammamma (grandmother) would make this on special occasions, and the aroma would fill the entire house. It’s a flavour I’ve been chasing ever since, and I’m so excited to share my version with you. It’s a beautiful blend of flaky fish, fragrant spices, and creamy coconut – truly a taste of South India. You’ll absolutely love how easy it is to make, too!

Why You’ll Love This Recipe

This Kingfish Masala isn’t just delicious; it’s a little slice of comfort. It’s relatively quick to whip up – perfect for a weeknight meal but special enough for guests. The combination of spices is warming and inviting, and the coconut adds a lovely sweetness that balances the heat. Plus, it’s a fantastic way to enjoy the benefits of fish!

Ingredients

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

• 4 thick slices kingfish (about 150-200g)
• Salt to taste
• Pepper to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp ginger-garlic paste
• 1 sprig curry leaves
• ½ cup chopped shallots
• 2 green chillies, slit lengthwise
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp garam masala powder
• 4 tbsp grated coconut (about 50g)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Kingfish Selection & Freshness: Kingfish (seer fish) is ideal for this recipe because of its firm texture. Look for bright, firm flesh and a fresh, sea-like smell. If you can’t find kingfish, you can substitute it (more on that in the FAQs!).

Coconut Oil – The Heart of Kerala Cuisine: Seriously, don’t skip the coconut oil! It adds a unique flavour that’s essential to Kerala cooking. It’s what gives this dish its authentic taste.

Mustard Seeds & Curry Leaves – Aromatic Base: These two are a match made in heaven. When mustard seeds splutter in hot oil, it releases a nutty aroma that’s just divine. Curry leaves add a fresh, citrusy note.

Spice Blend – Regional Variations & Intensity: Every family has their own little twist on the spice blend. Feel free to adjust the red chilli powder to your liking. I like a medium heat, but you can definitely crank it up if you’re a spice lover!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, season the kingfish slices with salt and pepper. Shallow fry them in a pan until they’re fully cooked through. Don’t worry about getting them perfectly browned – they’ll cook further in the masala. Once cooked, gently remove the bones and mash the fish thoroughly with a fork.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
3. Add the ginger-garlic paste and curry leaves. Sauté for about 30 seconds, until fragrant. Your kitchen should be smelling amazing right about now.
4. Toss in the chopped shallots and slit green chillies. Cook until the shallots turn translucent, about 2-3 minutes.
5. Stir in the turmeric powder, red chilli powder, and garam masala powder. Sauté for another minute, allowing the spices to release their flavours. This step is key to building a rich, complex taste.
6. Finally, add the mashed fish and grated coconut to the spice mixture. Cook on low heat for about 5 minutes, stirring occasionally. Adjust the seasoning if needed – a little extra salt or a pinch of chilli powder can make all the difference.

Expert Tips

• Don’t overcook the fish during the initial frying stage. We want it flaky, not rubbery!
• Spluttering mustard seeds is crucial. It unlocks their flavour.
• Taste as you go! Adjust the spices to your preference.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of red chilli powder or remove the green chillies altogether. For extra spice, add a pinch of cayenne pepper.

Vegan Adaptation (Using Jackfruit): My friend, Priya, who’s vegan, loves making this with young jackfruit instead of fish. It absorbs the flavours beautifully!

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.

Festival Adaptations (Onam/Vishnu): This dish is often part of the elaborate Onam Sadhya spread. You can make a larger batch and serve it as part of your festive meal.

Serving Suggestions

Kingfish Masala is best served warm with steamed rice or chapati. A side of simple yogurt or a vegetable thoran (stir-fry) complements it beautifully. I also love a squeeze of lime juice over the top for a little extra zing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What type of fish can I substitute for kingfish?

You can use other firm white fish like pomfret, snapper, or even cod. Just adjust the cooking time accordingly.

How can I adjust the heat level of this dish?

Reduce or increase the amount of red chilli powder, or add/remove the green chillies. A pinch of sugar can also help balance the heat.

Can I make this masala ahead of time?

You can prepare the spice blend ahead of time and store it in an airtight container. Just add the fresh ingredients (ginger-garlic paste, curry leaves, shallots, chillies) when you’re ready to cook.

What is the best way to grate fresh coconut?

A traditional coconut scraper is ideal, but a food processor with a grating attachment works well too. You can also buy pre-grated coconut, but fresh is always best!

What side dishes complement Kingfish Masala perfectly?

Steamed rice, chapati, yogurt, and a vegetable thoran (stir-fry) are all excellent choices.

Is it possible to make this recipe without coconut oil?

While coconut oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.