Authentic Fish Curry Recipe – Coconut, Pearl Onion & Kerala Style

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Curry Recipe – Coconut, Pearl Onion & Kerala Style

Hey everyone! If you’ve ever dreamt of tasting the vibrant flavors of Kerala, then you need to try this fish curry. It’s a dish that instantly transports me back to my grandmother’s kitchen – the aroma of coconut and spices simmering away is just pure comfort. I first made this myself when I was craving a taste of home, and it’s been a family favorite 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 beautiful blend of tangy, spicy, and creamy flavors, all thanks to the generous use of coconut, pearl onions, and a special ingredient called cocum. It’s a truly authentic Kerala-style fish curry, and it’s surprisingly easy to make once you get the hang of it. Plus, it’s a fantastic way to enjoy fresh fish!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms Fish (Pomfret, Tuna, or Mackerel)
• 1 cup Grated coconut
• 2 Pearl onions
• 1 tsp Garlic
• 1 tbsp Chilli powder
• 1 tbsp Coriander powder
• 1 tsp Whole black pepper
• 0.5-1 tsp Fenugreek seeds
• 4-5 Curry leaves
• 1 tsp Ginger
• 1-2 Green chillies
• 5-6 Pearl onion
• 1 tsp Turmeric powder
• 3 Cocum (kudam puli)
• 1 Tomato (optional)
• 1 tbsp Coconut oil
• Salt to taste

Ingredient Notes

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

• Cocum (Kudam Puli): This is a dried fruit that adds a lovely tangy flavor to the curry. It’s a staple in Kerala cuisine! If you can’t find it, I’ll share a substitution in the FAQs.
• Pearl Onions: These little guys add a subtle sweetness and beautiful texture. Don’t skip them if you can help it! Regular onions just won’t give you the same depth of flavor.
• Coconut Oil: Using coconut oil is essential for that authentic South Indian taste. It really elevates the whole dish.
• Regional Spices – Kerala Influence: The combination of black pepper, fenugreek, and curry leaves is what gives this curry its distinct Kerala flavor profile. Don’t be shy with the spices!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the grated coconut, pearl onions, garlic, black pepper, and fenugreek seeds in a pan until they turn golden brown. Keep stirring so nothing burns!
2. Next, add the chilli powder, coriander powder, and curry leaves to the roasted mixture. Grind everything into a thick paste using a little water. A good, smooth paste is key here.
3. Now, heat up some coconut oil in a pot and sauté the chopped ginger, garlic, pearl onions, and green chillies until they become fragrant. This usually takes a few minutes.
4. Add the turmeric powder and cook for another minute. Then, pour in the ground coconut paste and add some water to create a gravy.
5. Bring the gravy to a boil, add the cocum, and let it simmer for about 2 minutes. This helps the flavors meld together beautifully.
6. Gently add the fish pieces, making sure they’re coated in the gravy. Cover the pot and cook until the fish is about halfway done.
7. If you like, add the tomato pieces now and continue cooking until the fish flakes easily with a fork.
8. Finally, finish with a drizzle of coconut oil and a sprinkle of fresh curry leaves. Let the curry rest for a few minutes before serving – this really allows the flavors to develop.

Expert Tips

• Don’t overcook the fish! It should be flaky but still moist.
• Adjust the amount of chilli powder to your liking.
• Using a heavy-bottomed pot will prevent the gravy from sticking and burning.
• Fresh curry leaves make a huge difference, but dried ones will work in a pinch.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the chilli powder for a milder curry, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a touch of Kashmiri chilli powder for color and mild spice.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. My family always makes a larger batch for these celebrations!

Serving Suggestions

Serve this fish curry hot with a side of steamed rice. It also goes wonderfully with appam (lace hoppers) or roti. A simple vegetable side dish, like thoran (stir-fried vegetables), completes the meal perfectly.

Storage Instructions

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

FAQs

1. What type of fish is best for this Kerala fish curry?

Pomfret is traditionally used, but tuna or mackerel also work beautifully. Choose a firm, white fish that holds its shape well during cooking.

2. Can I use fresh curry leaves, and if so, how much?

Yes, absolutely! Fresh curry leaves are best. Use about 10-12 leaves for the best aroma and flavor.

3. What is Cocum (Kudam Puli) and can I substitute it?

Cocum is a dried fruit that adds a tangy flavor. If you can’t find it, you can substitute with 2 tablespoons of tamarind paste mixed with 1/2 cup of water.

4. How can I adjust the spice level of this curry?

Start with 1 tablespoon of chilli powder and taste as you go. You can always add more, but you can’t take it away!

5. Can this curry be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator for up to a day. Just add the fish when you’re ready to serve.

6. What is the best way to grind the coconut paste for this recipe?

Traditionally, it’s ground on a stone grinder for the best texture. But a good quality blender or food processor works just fine too! Just add a little water to help it blend smoothly.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!