Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Authentic Kerala Style with Kashmiri Chilli

Introduction

Oh, this King Fish Curry! It’s a hug in a bowl, honestly. Growing up, my Ammamma (grandmother) would make this whenever we had a special occasion, or just when she felt like spoiling us. The aroma of the spices simmering away would fill the whole house, and I knew something wonderful was coming. This Kerala-style fish curry is vibrant, flavorful, and surprisingly easy to make. I’m so excited to share her recipe with you – with a few little tweaks I’ve picked up over the years, of course!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a taste of Kerala, a region known for its incredible seafood and spice blends. You’ll love it because:

• It’s bursting with flavour – the combination of spices is just divine.
• It’s relatively quick to make – perfect for a weeknight meal.
• The Kashmiri chilli powder gives it a beautiful colour and a gentle heat.
• It’s a comforting, soul-warming dish that’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to create this magic:

• 0.5 kg king fish pieces (about 1.1 lbs)
• 2 tbsp oil
• 6 shallots, finely chopped
• 1 small piece of ginger, grated or finely chopped
• 2 green chillies, slit lengthwise
• 1 sprig curry leaves
• 2 large tomatoes, chopped
• 1 tsp red chilli powder
• 0.5 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 0.5 tsp turmeric powder
• 0.25 tsp cumin powder
• 0.25 tsp fenugreek powder

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this curry.

• Kashmiri Red Chilli Powder: This is key for the colour and a mild heat. It’s not super spicy, but adds a beautiful vibrancy. If you can’t find it, you can substitute with regular chilli powder, but reduce the quantity and maybe add a tiny pinch of paprika for colour.
• Fenugreek: Don’t skip this! Fenugreek (methi) has a slightly bitter, maple-like flavour that adds so much depth. A little goes a long way, though.
• King Fish (Seer Fish): This is traditionally used, and it has a firm, meaty texture that holds up well in the curry. Look for fresh, bright-coloured pieces. If you can’t find king fish, you can use other firm white fish like pomfret, snapper, or even cod. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the masala paste. Grind the tomatoes, red chilli powder, Kashmiri red chilli powder, coriander powder, turmeric powder, cumin, and fenugreek into a smooth paste. A little water helps it along, but don’t make it too runny.
2. Heat the oil in a good, heavy-bottomed pan. Add the chopped shallots and ginger. Sauté until they turn golden brown and fragrant – this is where the flavour starts building!
3. Now, toss in the slit green chillies and cook for another minute. Then, add the ground masala paste. Cook this for a good 5-7 minutes, stirring often, until the raw aroma disappears and the oil starts to separate from the sides. This is important – it ensures the masala is well cooked and won’t taste raw.
4. Gently add the king fish pieces to the pan. Be careful not to break them up. Coat them well with the masala, making sure every piece is covered.
5. Sprinkle in the salt. Simmer on low heat for about 8-10 minutes, or until the fish is cooked through. If the curry gets too thick, add a splash of water. You want a nice, gravy-like consistency.
6. Finally, stir in the curry leaves. They’ll sizzle and release their lovely aroma. Serve hot with rice or chapati.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the fish in batches to ensure it cooks evenly.
• Taste as you go! Adjust the salt and chilli powder to your liking.
• For a richer flavour, you can add a tablespoon of coconut milk towards the end of cooking.

Variations

This recipe is pretty versatile! Here are a few ideas:

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom. They have a similar texture and absorb the flavours beautifully. My friend, Priya, swears by using banana blossom – she says it’s the closest you can get to the original without the fish!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: If you’re sensitive to spice, use less red chilli powder or omit it altogether. If you like it hot, add a pinch of cayenne pepper.
• Festival Adaptations: During Onam or Vishnu-related festivals, some families add a small piece of mango to the curry for a touch of sweetness.

Serving Suggestions

This King Fish Curry is best served hot with:

• Steaming white rice – it soaks up all that delicious gravy.
• Warm chapati or roti – perfect for scooping up every last bit.
• A side of simple vegetable thoran (stir-fry) for a complete meal.

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 is best for this Kerala-style curry?

King fish (seer fish) is traditional, but pomfret, snapper, or cod work well too. Choose a firm white fish that won’t fall apart easily.

Can I use a different type of chilli powder instead of Kashmiri chilli powder?

You can, but it won’t have the same colour or mild heat. Use regular chilli powder, but reduce the amount and add a pinch of paprika for colour.

How can I adjust the thickness of the curry?

If it’s too thick, add a splash of water. If it’s too thin, simmer for a few more minutes uncovered to allow some of the liquid to evaporate.

What is the role of fenugreek in this recipe?

Fenugreek adds a unique depth of flavour – slightly bitter and maple-like. It’s a key ingredient in many Kerala curries.

Can this curry be made ahead of time?

Yes! You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days. The curry itself is best enjoyed fresh, but leftovers are still delicious.