Kingfish Curry Recipe – Kerala Style Coconut Milk & Cocum Fish Fry

Last Updated on 2 months by Neha Deshmukh

Kingfish Curry Recipe – Kerala Style Coconut Milk & Cocum Fish Fry

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And this Kerala-style Kingfish Curry? It’s a total game-changer. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s become a family favorite. The combination of creamy coconut milk, the unique tang of cocum, and perfectly cooked kingfish is just… divine. Let’s get cooking!

Why You’ll Love This Recipe

This Kingfish Curry isn’t just delicious; it’s also surprisingly easy to make. It’s a relatively quick weeknight meal, but feels special enough for a weekend feast. The flavors are bold and complex, offering a beautiful balance of spice, sourness, and richness. Plus, it’s a fantastic way to experience the authentic tastes of Kerala cuisine. You’ll be hooked after the first bite, I promise!

Ingredients

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

• 1/2 kg Kingfish, cut into curry-sized pieces
• 10 Small/Pearl onions
• 4-5 Garlic pieces
• 3 Green chilies
• 2 tbsp Black pepper powder
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 cup Thick coconut milk
• 2 pieces Cocum (Kudampuli)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Cocum (Kudampuli): This is the star souring agent in this curry. It’s a dried fruit native to the Malabar coast, and it gives the curry a unique, fruity tang that you won’t get from anything else. You can usually find it in Indian grocery stores, or online.
• Kingfish (Seer Fish): I prefer using Kingfish for its firm texture and delicate flavor. Look for fish with bright, clear eyes and firm flesh. If you can’t find Kingfish, you can substitute it with other firm white fish like Snapper, Grouper, or even Cod.
• Pearl Onions: These little guys add a lovely sweetness and texture to the curry. If you can’t find pearl onions, you can use regular small onions, but the flavor won’t be quite the same.
• Coconut Milk: Using thick coconut milk is key for that rich, creamy texture. You can find canned coconut milk in most supermarkets.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the kingfish a good clean and wash. Pat it dry.
2. Now, let’s make the spice paste. Grind the pearl onions, garlic, green chilies, black pepper, coriander powder, and turmeric powder into a smooth paste. A little water helps with the grinding process.
3. Place the fish in a cooking pan. Add the ground spice paste and mix well, ensuring every piece is coated.
4. Pour in enough water to just cover the fish. Add the cocum pieces and a generous pinch of salt.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for about 15-20 minutes, or until the gravy starts to thicken and the fish is almost cooked through.
6. Once the gravy has thickened, stir in the thick coconut milk and add a handful of fresh curry leaves.
7. Simmer for another 2-3 minutes, just until the curry is fragrant and heated through. Be careful not to boil the coconut milk, as it can split.
8. Remove from heat, garnish with fresh coriander leaves, and serve hot with steamed rice!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the fish! It should be flaky and tender, not rubbery.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.
• If the gravy is too thick, add a little hot water to thin it out.
• Fresh curry leaves are a must! They add a wonderful aroma and flavor.

Variations

Want to customize this curry? Here are a few ideas:

• Spice Level: For a milder curry, reduce the number of green chilies. For a spicier kick, add a pinch of chili powder or use hotter green chilies. My friend, Priya, loves to add a dash of Kashmiri chili powder for color and mild heat.
• Fish Type: Feel free to experiment with other firm white fish. Snapper and Grouper work beautifully.
• Coconut Milk: If you only have thin coconut milk, you can add a tablespoon of coconut cream to thicken it up.
• Festival Adaptations: This curry is often made during Onam and Christmas in Kerala. Some families add a few potatoes or drumsticks to make it even more festive.

Serving Suggestions

This Kingfish Curry is best served hot with:

• Steamed rice (a classic pairing!)
• Kerala red rice for an authentic experience
• Appam (a type of fermented rice pancake)
• Chapati or roti

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 flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is Cocum/Kudampuli and where can I find it? Cocum is a dried fruit used for souring in Kerala cuisine. You can find it in Indian grocery stores or online.
• Can I use vinegar or tamarind instead of Cocum? While you can substitute, the flavor won’t be the same. Cocum has a unique fruity tang that vinegar or tamarind can’t replicate. If you must substitute, use about 1-2 tablespoons of tamarind paste dissolved in 1/2 cup of water.
• What type of Kingfish is best for this curry? Look for Kingfish (Seer Fish) that is fresh, with firm flesh and bright, clear eyes.
• How do I know if the fish is cooked through? The fish is cooked through when it flakes easily with a fork.
• Can this curry be made ahead of time? Yes, you can make the curry a day ahead. The flavors will meld together beautifully. Just add the coconut milk right before serving.

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