Coastal Fish Curry Recipe – Kerala Style Tamarind Fish Stew

Last Updated on 2 months by Neha Deshmukh

Coastal Fish Curry Recipe – Kerala Style Tamarind Fish Stew

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – a Kerala-style fish curry. This isn’t just any fish curry; it’s a fragrant, tangy, and subtly spicy stew that truly captures the essence of Kerala’s coastal cuisine. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it! It’s a dish that instantly transports me back to sunny Kerala afternoons.

Why You’ll Love This Recipe

This Kerala fish curry is a delightful blend of flavors. The tanginess of tamarind beautifully complements the richness of coconut milk, while the spices add a warm, inviting aroma. It’s a relatively easy recipe to make, perfect for a weeknight dinner, yet special enough to serve to guests. Plus, it’s a fantastic way to experience the authentic tastes of South India right in your own kitchen!

Ingredients

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

• 6 fish pieces
• 0.5 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon ginger garlic paste
• 3 tbsp oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 3 whole dried red chillies
• 6 fresh curry leaves
• 2 medium onions, finely chopped
• 0.25 teaspoon ginger garlic paste
• 2 tomatoes, finely chopped
• 1 cup coconut milk
• 1 cup tamarind pulp
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.25 teaspoon black pepper corn powder
• 1 tomato, cut into four halves
• 2 tablespoon fresh coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients that make this curry so special:

• Kerala Spices: The combination of mustard seeds, cumin, and curry leaves is a hallmark of Kerala cuisine. Don’t skip these! They create a beautiful aromatic base.
• Tamarind Pulp: Tamarind adds that signature tangy flavor. You can find tamarind pulp readily available in Indian grocery stores. I’ll share how to make it from scratch in the FAQs!
• Coconut Milk: Freshly squeezed coconut milk is amazing if you can get it. But good quality store-bought coconut milk works perfectly well too. Just avoid anything too watery. Full-fat coconut milk will give you the richest, most flavorful result.
• Fish Choice: Firm white fish like cod, halibut, or even pomfret (if you can find it!) work best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your fish pieces with a little salt, turmeric, and a squeeze of lemon juice. This helps remove any raw odor. Drain them well.
2. Now, marinate the fish with salt, red chilli powder, turmeric, and ginger garlic paste for about 15-20 minutes. This is where the flavor starts to build!
3. While the fish marinates, blend fresh coconut with a little water to create a thin coconut milk. Or, simply open a can of your favorite coconut milk.
4. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, dried red chillies, and curry leaves. Let them splutter – that’s where the magic happens!
5. Add the chopped onions and sauté until they turn a beautiful golden brown. Then, add the ginger garlic paste and cook for another 30 seconds until fragrant.
6. Toss in the chopped tomatoes, salt, turmeric, and red chilli powder. Cook until the tomatoes soften and become mushy.
7. Pour in the coconut milk and tamarind pulp. Bring the mixture to a simmer and let it cook for 5-10 minutes, allowing the flavors to meld.
8. Add coriander powder, cumin powder, black pepper, and a handful of fresh curry leaves. Give it a good stir and adjust the salt to your liking.
9. Gently place the marinated fish pieces and tomato halves into the simmering gravy.
10. Cover the pan and cook on low heat for 10-12 minutes, or until the fish is tender and flakes easily with a fork.
11. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the fish! It should be tender, but still hold its shape.
• Taste as you go. Adjust the spices and salt to your preference.
• Low and slow is key. Simmering the curry allows the flavors to develop beautifully.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! They absorb the flavors beautifully.
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Reduce the amount of red chilli powder for a milder curry, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick!
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of asafoetida (hing) for a more festive aroma.

Serving Suggestions

This Kerala fish curry is best served hot with steamed rice. The rice soaks up the flavorful gravy perfectly. A side of simple vegetable thoran (stir-fry) or a cooling raita (yogurt dip) complements it beautifully.

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! Reheat gently on the stovetop.

FAQs

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

Firm white fish like cod, halibut, or pomfret are ideal. They hold their shape well during cooking and don’t fall apart easily.

2. Can I use coconut cream instead of coconut milk? What’s the difference?

You can, but the curry will be much richer and thicker. Coconut cream has a higher fat content than coconut milk. If using coconut cream, you might want to add a little water to thin it out.

3. How do I make tamarind pulp from scratch?

Soak a ball of tamarind in warm water for about 30 minutes. Mash it well with your hands to release the pulp, then strain it through a sieve to remove the seeds and fibers.

4. My curry is too spicy! How can I balance the heat?

Add a dollop of yogurt or a splash of coconut milk to the curry. A little bit of sugar can also help to balance the spice.

5. Can this fish curry be made ahead of time? How does it affect the flavor?

Yes, you can make the gravy base ahead of time. In fact, the flavors develop even more beautifully overnight! Just add the fish when you’re ready to serve.

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!