Kerala Fish Curry Recipe – Coconut & Spiced South Indian Fish

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut & Spiced South Indian Fish

Introduction

Oh, Kerala fish curry. Just the name conjures up images of sun-drenched coasts, fragrant spice markets, and the most incredible seafood! This isn’t just a recipe; it’s a little piece of my culinary heritage. I first made this when I was trying to recreate the flavours of my grandmother’s kitchen, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it. Get ready for a flavour explosion – a creamy, spicy, and utterly delicious curry that will transport you straight to the heart of Kerala.

Why You’ll Love This Recipe

This Kerala fish curry is special for so many reasons. It’s relatively easy to make, even if you’re new to Indian cooking. The combination of coconut milk and aromatic spices creates a depth of flavour that’s simply irresistible. Plus, it’s a wonderfully versatile dish – perfect for a weeknight dinner or a special occasion. You’ll love how the spices blend together to create a truly authentic South Indian experience.

Ingredients

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

• 1 tbsp oil
• 4 small onions
• 3 clove garlic
• 1 inch ginger
• 1 tbsp coriander seeds
• 1 tsp cumin
• 1 tsp poppy seeds
• 1 tsp fennel
• 4 cloves
• 2 pods cardamom
• 1 inch cinnamon
• ¼ cup coconut (fresh or desiccated)
• 2 tbsp oil
• ½ inch cinnamon
• 3 cloves
• 1 pod cardamom
• ½ tsp fennel
• 1 onion
• ½ tsp turmeric
• 1 tsp chilli powder
• 2 tomatoes
• 2 tbsp coriander (fresh)
• 2 tbsp mint (fresh)
• 3 cup water
• ½ tsp salt
• Few curry leaves
• 500g fish fillets (see ingredient notes for suggestions)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Fish: Traditionally, Kerala fish curry is made with fish like seer fish (kingfish), pomfret, or sardines. But you can really use any firm white fish – cod, halibut, or even tilapia work well. About 500g of fillets is perfect for this recipe.
• Spices: Don’t skimp on the spices! Kerala cuisine is known for its complex spice blends. The combination of coriander, cumin, fennel, and cloves is what gives this curry its signature flavour.
• Coconut: Freshly grated coconut is best, if you can get it. But desiccated coconut works just fine too. It adds a lovely sweetness and creaminess to the curry.
• Curry Leaves: These little leaves pack a huge flavour punch. If you can’t find fresh curry leaves, you can sometimes find them frozen. Dried curry leaves aren’t quite the same, but they’ll do in a pinch.
• Chilli Powder: Adjust the amount of chilli powder to your liking. Kashmiri chilli powder will give you a vibrant colour with mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp oil in a pan. Add the small onions, garlic, and ginger. Sauté lightly until fragrant.
2. Add the coriander seeds, cumin, poppy seeds, fennel, cloves, cardamom, and cinnamon. Sauté on low heat until aromatic – this usually takes about 2-3 minutes. You’ll know it’s ready when you can really smell the spices!
3. Mix in the coconut and sauté briefly. Let it cool slightly, then blend with ½ cup water into a smooth paste. This is your masala base, and it’s the heart of the curry.
4. In a kadai (or a deep frying pan), heat 2 tbsp oil. Add the cinnamon, cloves, cardamom, and fennel. Sauté the sliced onion until translucent.
5. Stir in the turmeric and chilli powder. Add the tomatoes, coriander, and mint. Cook until the tomatoes soften and break down – about 5-7 minutes.
6. Add the masala paste and cook until the oil starts to separate from the mixture. This is a sign that the spices are well cooked and the flavours have melded. Pour in the water, salt, and curry leaves. Mix well.
7. Gently add the fish fillets to the curry. Simmer covered for 20 minutes, or until the fish is cooked through and flakes easily with a fork. You’ll notice the oil surfacing as it simmers – that’s a good sign!
8. Garnish with fresh coriander and serve hot.

Expert Tips

• Don’t overcook the fish! It should be tender and flaky, not dry and rubbery.
• For a richer flavour, use coconut oil instead of vegetable oil.
• If you don’t have a kadai, a deep frying pan or a Dutch oven will work just fine.
• Taste and adjust the seasoning as needed.

Variations

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

• Spice Level Adjustments: If you like it really spicy, add a green chilli or a pinch of cayenne pepper. For a milder curry, reduce the amount of chilli powder.
• Fish Type Variations: As mentioned, feel free to experiment with different types of fish. Mackerel and tuna also work well.
• Vegan Option with Jackfruit: Replace the fish with young jackfruit for a delicious vegan version.
• Festival Adaptations: During Onam or Vishnu, this curry is often served with a variety of side dishes and rice. It’s a true feast! My aunt always makes a huge pot for these celebrations.

Serving Suggestions

Kerala fish curry is best served hot with:

• Malabar parotta (layered flatbread)
• Chapati (Indian flatbread)
• Dosa (thin crepe)
• Steamed rice

A side of simple vegetable thoran (stir-fry) also complements the curry beautifully.

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 Kerala Fish Curry? Seer fish (kingfish) and pomfret are traditional choices, but cod, halibut, or tilapia work well too.
• Can I make this curry ahead of time? Yes, you can make the masala paste ahead of time and store it in the refrigerator for up to 3 days.
• What is the purpose of adding poppy seeds to the masala? Poppy seeds add a subtle nutty flavour and help to thicken the curry.
• How can I adjust the spice level of this curry? Adjust the amount of chilli powder to your liking.
• What is a good substitute for fresh curry leaves? Frozen curry leaves are the best substitute. Dried curry leaves can be used in a pinch, but they won’t have the same flavour.