King Fish Curry Recipe – Authentic Kerala Style with Coconut & Kudampuli

Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Authentic Kerala Style with Coconut & Kudampuli

Hey everyone! If you’ve ever dreamt of tasting the vibrant flavours of Kerala, then you need to try this King Fish Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen – the aroma of coconut oil, the gentle tang of kudampuli… pure comfort food. I first made this myself when I was craving a taste of home, and it’s been a family favourite ever since. It’s a little bit of effort, but trust me, the results are absolutely worth it!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a celebration of Kerala cuisine, packed with flavour and incredibly satisfying. Here’s what makes it special:

• Authentic Flavour: We’re using traditional ingredients like kudampuli (cocum) to get that signature Kerala sourness.
• Rich & Creamy: The coconut-based gravy is unbelievably rich and creamy.
• Healthy & Delicious: King fish is a fantastic source of Omega-3s, and the spices offer a whole host of health benefits.
• Aromatic & Warming: The spices create a wonderfully aromatic and warming curry, perfect for a cozy night in.

Ingredients

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

• 1 kg King Fish, cut into curry pieces
• 5 small Pearl onions
• 1 tsp Mustard seeds
• A pinch of Fenugreek
• 1.5 tbsp Crushed Garlic
• 1.5 tbsp Crushed Ginger
• 3 tbsp Chilli powder (adjust to your spice preference!)
• 2 tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 cup Grated coconut
• 4 pieces Cocum (kudampuli)
• Salt to taste
• Coconut oil as needed

Ingredient Notes

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

• Kudampuli/Cocum: This is the star when it comes to souring! It’s a dried fruit that gives this curry its unique tangy flavour. You can find it in Indian grocery stores, or online. Don’t worry, I’ve included a FAQ section at the end if you’re struggling to find it!
• Pearl Onions vs. Regular Onions: Pearl onions (shallots) have a milder, sweeter flavour than regular onions, which works beautifully in this curry. If you can’t find them, you can use a small regular onion, finely chopped.
• Coconut Oil: Seriously, don’t skip this! Coconut oil is essential in Kerala cuisine. It adds a distinct aroma and flavour that you just won’t get with other oils.
• Fenugreek: Just a pinch of fenugreek adds a lovely, slightly bitter flavour that balances the other spices. It’s potent, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a generous amount of coconut oil in a wide pan. Once hot, add the mustard seeds and fenugreek. Let them splutter – that’s when you know they’re ready to release their flavour!
2. Now, add the crushed ginger, garlic, and curry leaves. Sauté for a minute or two until fragrant. Your kitchen should be smelling amazing right about now.
3. Next, prepare a paste by mixing the chilli powder, coriander powder, and turmeric powder with a little water. Add this paste to the pan and stir well. Cook for a couple of minutes until the oil starts to separate from the spice mixture.
4. Time for the coconut! Grind the grated coconut with the pearl onions and a little water to form a smooth paste. Add this to the pan and cook for 3-4 minutes, stirring constantly to prevent it from sticking.
5. Add the cocum (kudampuli) and salt. Pour in enough water to cover the fish pieces. Bring to a simmer, then gently add the king fish.
6. Let it simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Finally, finish with a drizzle of coconut oil and garnish with fresh curry leaves. Remove from heat and serve hot!

Expert Tips

• Don’t overcook the fish! It’s better to slightly undercook it, as it will continue to cook in the hot gravy.
• Adjust the spice level to your liking. Start with less chilli powder and add more if you prefer a spicier curry.
• 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 to customize it:

• Spice Level: Mild – reduce chilli powder to 1 tbsp. Medium – use 2 tbsp chilli powder. Hot – use 3 tbsp or more!
• Vegan Adaptation: Swap the king fish for jackfruit. It absorbs the flavours beautifully and creates a delicious vegan curry.
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a pinch of asafoetida (hing) for extra flavour during these occasions.

Serving Suggestions

This King Fish Curry is best served with:

• Steaming hot rice – a classic pairing!
• Kerala parotta – flaky, layered flatbread.
• Appam – a fermented rice pancake.
• A side of thoran (stir-fried vegetables) for a complete meal.

Storage Instructions

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

FAQs

• What is Kudampuli and where can I find it? Kudampuli, also known as cocum, is a dried fruit used for souring in Kerala cuisine. You can find it in Indian grocery stores or online retailers. If you absolutely can’t find it, you can substitute with tamarind paste, but the flavour won’t be quite the same.
• Can I use a different type of fish in this recipe? Absolutely! You can use other firm white fish like pomfret, snapper, or cod.
• How can I adjust the sourness of the curry? The sourness comes from the kudampuli. You can adjust the amount of kudampuli used, or add a squeeze of lime juice at the end to brighten the flavour.
• What is the best way to grind the coconut paste? Traditionally, it’s ground on a stone grinder for the best texture. But a good quality blender or food processor works just fine! Add a little water to help it blend smoothly.
• Can this curry be made ahead of time? Yes! You can make the curry a day ahead and store it in the refrigerator. The flavours will meld together beautifully. Just add the fish when you’re ready to serve.