Kerala Fish Curry Recipe – Kudampuli & Coconut Milk Delight

Last Updated on 6 months ago by Neha Deshmukh

Kerala Fish Curry Recipe – Kudampuli & Coconut Milk Delight

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Kerala Fish Curry. Growing up, the aroma of this curry simmering on the stove was the definition of home. It’s a dish my grandmother perfected, and I’ve been trying to recreate her magic ever since. This version, with its tangy kudampuli and creamy coconut milk, is as authentic as it gets. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Kerala Fish Curry isn’t just delicious; it’s a journey for your tastebuds. The unique sourness from the kudampuli (also known as gambooge) beautifully balances the richness of the coconut milk and the warmth of the spices. It’s a comforting, flavourful dish that’s surprisingly easy to make, and it’s guaranteed to impress. Plus, it’s a wonderful way to experience the vibrant cuisine of Kerala!

Ingredients

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

• 250g Fish (I prefer firm white fish – more on that later!)
• 1/4 tsp Mustard seeds
• 4-5 (a pinch) Fenugreek seeds
• 6-8 Small/pearl onion, sliced
• 2 tsp Crushed ginger & garlic
• 2 tsp Kashmiri chilli powder
• 3 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 – 1/2 tsp Pepper powder (adjust to your spice preference)
• 1 small-medium Tomato (pureed)
• 2 Kudampuli (gambooge) pieces
• 1/2 cup Thick coconut milk
• Salt to taste
• 1 stalk Curry leaves
• 1.5 tbsp + 1 tsp + 1 tsp Coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Coconut Oil: In Kerala, coconut oil is everything. It adds a distinct flavour that’s essential to the dish. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut aroma.

Kudampuli (Gambooge): This is the star souring agent in this curry! It’s a dried fruit that imparts a unique tangy flavour. You can find it at Indian grocery stores or online. Don’t worry, I’ve included a detailed FAQ section if you’re struggling to source it.

Spice Blend: The combination of Kashmiri chilli powder, coriander, and turmeric is the heart of Kerala cuisine. Kashmiri chilli powder gives a beautiful colour without excessive heat. Feel free to adjust the pepper powder to your liking.

Fish Selection: Traditionally, Kerala fish curry is made with fish like sardines, mackerel, or pomfret. However, you can use any firm white fish like cod, halibut, or tilapia. I personally love using seer fish (king mackerel) when I can find it.

Coconut Milk: Using thick coconut milk is crucial for that rich, creamy texture. If your coconut milk isn’t very thick, you can simmer it for a few minutes to reduce it slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. In a small bowl, mix the Kashmiri chilli powder, coriander powder, turmeric powder, and pepper powder with 1 tsp of coconut oil and 2-3 tbsp of water. Stir until you have a thick, smooth paste.
2. Now, heat 1.5 tbsp of coconut oil in a clay pot (if you have one – a heavy-bottomed pan works just as well!). Once hot, add the mustard seeds. When they start to splutter, add the fenugreek seeds and half of the curry leaves.
3. Add the sliced pearl onions and crushed ginger-garlic. Sauté until they turn golden brown and fragrant – about 4-5 minutes. Don’t rush this step; it builds the flavour base.
4. Add the spice paste and cook for another 3-4 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked.
5. Stir in the tomato puree, 1/3 cup of water, salt, and the kudampuli pieces (along with the water they were soaked in). Bring the mixture to a boil and let it simmer for a few minutes.
6. Gently add the fish pieces to the curry. Rotate the pan to ensure the fish is coated in the gravy. Cover the pan and simmer for 15-20 minutes, or until the fish is cooked through. Be careful not to overcook the fish!
7. Pour in the thick coconut milk and simmer for another 5 minutes on low heat. Don’t let it boil vigorously, or the coconut milk might split.
8. Finally, drizzle with the remaining 1 tsp of coconut oil and garnish with the remaining curry leaves. Let the curry rest for at least 30 minutes before serving – this allows the flavours to meld together beautifully. Trust me, the wait is worth it!

Expert Tips

• Don’t skip the resting time! It really makes a difference.
• Adjust the spice level: If you prefer a milder curry, reduce the amount of pepper powder.
• Use a good quality coconut oil: It truly impacts the flavour.

Variations

Spice Level Adjustment: My family loves a bit of heat, but you can easily tone it down by reducing the pepper powder or even omitting it altogether.

Vegan Adaptation: For a vegan version, use plant-based fish alternatives (like banana blossom) and substitute the coconut milk with a thick coconut yogurt.

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Festival Adaptations: This curry is often made during Onam and Vishu, the major festivals of Kerala. During these times, some families add a pinch of asafoetida (hing) to the tempering for extra flavour.

Serving Suggestions

This Kerala Fish Curry is best enjoyed with:

• Rice Varieties: Steaming hot rice is a must! Try Kerala Matta rice (red rice) for an authentic experience, or basmati rice if you prefer.
• Side Dishes: Vegetable thoran (stir-fried vegetables with coconut) and crispy pappadums are the perfect accompaniments. A simple cucumber raita also provides a cooling contrast.

Storage Instructions

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

FAQs

What is Kudampuli and where can I find it?

Kudampuli, also known as gambooge, is a dried fruit used for souring in Kerala cuisine. You can find it at Indian grocery stores, especially those specializing in South Indian ingredients, or online retailers.

Can I use regular lemons instead of Kudampuli?

While you can use lemon juice as a substitute, it won’t provide the same unique flavour as kudampuli. If you must substitute, use about 2-3 tablespoons of lemon juice, but be aware that the taste will be different.

What type of fish is traditionally used in this Kerala Fish Curry?

Traditionally, fish like sardines, mackerel, or pomfret are used. However, any firm white fish will work well.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

Can this curry be made ahead of time?

Yes! In fact, the flavours develop even more when the curry sits for a while. You can make it a day ahead and reheat it before serving.

What is the best way to store leftover fish curry?

Store leftover curry in an airtight container in the refrigerator for up to 2 days.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!