Authentic Fish Curry Recipe – Coconut Milk & Kerala Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Curry Recipe – Coconut Milk & Kerala Spices

Introduction

There’s just something about a good fish curry, isn’t there? It’s comforting, flavorful, and reminds me of sunny afternoons spent with my family in Kerala. This recipe is a real gem – a classic Kerala-style fish curry brimming with coconut milk and aromatic spices. It’s surprisingly easy to make, and the results are so worth it. I first made this when I was trying to recreate my grandmother’s cooking, and after a few attempts, I finally got it just right! I’m so excited to share it with you.

Why You’ll Love This Recipe

This fish curry isn’t just delicious; it’s also:

• Flavorful: The combination of spices, ginger, and curry leaves creates a truly unforgettable taste.
• Easy to make: It comes together in under 30 minutes, making it perfect for a weeknight meal.
• Versatile: Serve it with rice, appam, or idiyappam – it’s delicious with everything!
• Authentic: This recipe stays true to the traditional Kerala flavors I grew up with.

Ingredients

Here’s what you’ll need to create this amazing fish curry:

• 1 tablespoon coconut oil
• 2 inch piece of ginger, minced
• 2 sprigs curry leaves
• 2 medium onions, chopped
• 1 medium tomato, chopped
• 5 green chillies
• 1 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 1 cup coconut milk (480ml)
• 500 grams fish fillet (catfish), cut into pieces

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: The Foundation of South Indian Flavor
Don’t skimp on the coconut oil! It really is the base of so many South Indian dishes, lending a beautiful aroma and subtle sweetness. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Curry Leaves: Aromatic & Essential
Fresh curry leaves are a must. They add such a unique, fragrant flavor. You can find them at most Indian grocery stores. If you can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount.

Fish Selection: Choosing the Best Fillet (Catfish & Alternatives)
I love using catfish (tetta meen) for this curry because it holds its shape well and has a mild flavor that absorbs the spices beautifully. But feel free to experiment! Other great options include:
* Cod
* Tilapia
* Pomfret
* Seabass

Green Chillies: Adjusting the Spice Level
The number of green chillies is totally up to you! I like a bit of a kick, but if you’re sensitive to spice, start with 2 or 3. Remember to remove the seeds for a milder heat.

Coconut Milk: Full-Fat vs. Light – What to Use
Full-fat coconut milk will give you the richest, creamiest curry. However, if you’re watching your calories, light coconut milk will work too – just be aware that the flavor won’t be as intense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Once hot, add the minced ginger and curry leaves. Sauté for about a minute, until you can really smell that lovely aroma.
2. Add the chopped onions and fry for 2-3 minutes, until they soften and turn translucent. Don’t rush this step – softened onions are key to a flavorful base.
3. Stir in the chopped tomatoes, green chillies, turmeric powder, and salt. Cook for another 5-7 minutes, until the tomatoes break down and the mixture thickens. You’ll know it’s ready when the oil starts to separate from the sides of the pan.
4. Pour in 1 cup (240ml) of water and 1 cup (240ml) of coconut milk. Bring the mixture to a gentle simmer.
5. Gently add the fish fillets to the sauce. Make sure they’re submerged. Cover the pan and cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become dry.

Expert Tips

• Don’t stir the curry too much after adding the fish. This can cause it to break apart.
• Taste and adjust the seasoning as needed. You might want to add a little more salt or chilli powder.
• For a richer flavor, you can add a pinch of red chilli powder along with the turmeric.

Variations

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

Vegan Fish Curry (Using Plant-Based Alternatives)
My friend, Priya, is vegan and loves this curry with chunks of firm tofu or jackfruit instead of fish! It’s surprisingly delicious.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild to Hot)
As mentioned before, adjust the number of green chillies to your liking. You can also add a pinch of cayenne pepper for extra heat.

Kerala Fish Curry vs. Goan Fish Curry – Regional Differences
Kerala fish curry, like this one, typically uses coconut milk and a blend of spices like turmeric, coriander, and chilli powder. Goan fish curry, on the other hand, often features vinegar and kokum (a souring agent) for a tangy flavor. Both are amazing, but distinctly different!

Serving Suggestions

This fish curry is best served hot with:

• Steamed rice
• Appam (a type of fermented pancake)
• Idiyappam (string hoppers)
• A side of simple vegetable thoran (stir-fry)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more overnight!

FAQs

What type of fish works best in this curry?
Catfish, cod, tilapia, pomfret, and seabass are all excellent choices. Choose a firm, white fish that won’t fall apart easily.

Can I make this fish curry ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Add the fish just before serving.

How can I adjust the thickness of the curry?
If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to store leftover fish curry?
Store in an airtight container in the refrigerator for up to 2 days.

Can I use frozen fish fillets for this recipe?
Yes, you can! Just make sure to thaw the fish completely before adding it to the curry.