Kerala Fish Curry Recipe – Coconut, Kokum & Kashmiri Chili Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut, Kokum & Kashmiri Chili Delight

Hey everyone! If you’ve ever dreamed of tasting the sun-kissed shores of Kerala, then you need to try this fish curry. It’s a dish that instantly transports me back to family gatherings and the incredible aromas wafting from my grandmother’s kitchen. This isn’t just a recipe; it’s a little piece of Kerala I’m sharing with you.

Why You’ll Love This Recipe

This Kerala Fish Curry is a beautiful balance of flavors – tangy, spicy, and incredibly fragrant. The creamy coconut milk, the subtle sourness of kokum, and the vibrant color from Kashmiri chilies create a truly unforgettable experience. It’s surprisingly easy to make, even if you’re new to Indian cooking, and it’s guaranteed to impress! Plus, it’s a healthy and delicious way to enjoy fish.

Ingredients

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

• 1 teaspoon cumin seeds
• 5 to 6 dried Kashmiri red chilies
• ½ teaspoon turmeric powder
• 1 cup fresh grated coconut
• 3 teaspoons coriander seeds
• ¾ cup sliced onions
• 4 to 5 garlic cloves
• 1 ½ – 2 cups water (adjust to desired consistency)
• 2 tablespoons coconut oil
• ¾ cup sliced onions (for sautéing)
• 3 to 4 green chilies
• 3 to 4 kokum pieces
• 2 cups water (for the curry)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

• Kashmiri Chilies: These aren’t about intense heat; they’re all about color and a mild, fruity flavor. They give the curry that gorgeous red hue. If you can’t find them, you can substitute with another mild red chili, but the color won’t be quite the same.
• Kokum: This is the secret ingredient! Kokum adds a lovely tanginess that’s unique to Kerala cuisine. It’s a dried fruit, and you can find it whole or as a concentrate. If you absolutely can’t find kokum, a tablespoon of tamarind paste mixed with a little water can work in a pinch, but it won’t be quite the same.
• Fresh Coconut: Trust me, fresh grated coconut makes a world of difference. It adds a sweetness and richness that pre-shredded coconut just can’t match. If you’re short on time, unsweetened desiccated coconut is okay, but try to soak it in a little warm water for 10 minutes to soften it up.
• Coconut Oil: This is the traditional fat used in Kerala cooking. It imparts a subtle coconut flavor that complements the other ingredients beautifully. You can use vegetable oil if you don’t have coconut oil, but the flavor profile will be slightly different. Regional variations sometimes use mustard oil for a more pungent flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind the cumin seeds, Kashmiri chilies, turmeric powder, coconut, coriander seeds, onions, garlic, and water into a smooth paste. A good blender or food processor is your friend here!
2. Now, heat the coconut oil in a pan over medium heat. Sauté the sliced onions until they become translucent and slightly golden. This usually takes about 5-7 minutes.
3. Add the prepared coconut paste to the pan and mix thoroughly with the sautéed onions. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
4. Pour in 2 cups of water, stir well, and bring the mixture to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together.
5. Season with salt, add the slit green chilies, and the kokum pieces. Give it a good stir.
6. Continue simmering until the curry thickens slightly and you see oil specks appearing on the surface. This usually takes another 5-10 minutes.
7. Gently add your fish of choice (see FAQs for suggestions!) and cook until it’s flaky and cooked through.
8. Finally, garnish with fresh coriander leaves (if desired) and serve hot with steamed rice.

Expert Tips

• Don’t be afraid to adjust the amount of green chilies to your liking.
• For a richer flavor, you can add a pinch of fenugreek seeds to the masala paste.
• Make sure the kokum pieces are softened before adding them to the curry. You can soak them in warm water for 15-20 minutes.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! These absorb the flavors beautifully and create a delicious vegan version.
• Spice Level Adjustments: If you like it really spicy, add a few more green chilies or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chilies.
• Festival Adaptations: During Onam or Vishnu, my family always makes a slightly sweeter version of this curry with a touch of jaggery. It’s a lovely addition!

Serving Suggestions

This curry is amazing with a simple side of steamed rice. But it also pairs well with appam (Kerala pancakes), roti, or even a side of vegetable thoran (stir-fry). A dollop of yogurt on the side can also help balance the spice.

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! You can also freeze it for longer storage.

FAQs

• What is Kokum and can I substitute it? Kokum is a dried fruit that adds a tangy flavor. Tamarind paste is the closest substitute, but the flavor won’t be identical.
• What type of fish is best for this Kerala curry? Traditionally, seer fish (king mackerel) or pomfret are used. But you can also use cod, tilapia, or any other firm white fish.
• How can I adjust the heat level of this curry? Adjust the number of green chilies or add a pinch of cayenne pepper for more heat. Remove the seeds from the green chilies for a milder flavor.
• Can I make this curry ahead of time? Yes! The masala paste can be made a day ahead and stored in the refrigerator. The curry itself is best enjoyed fresh, but it can be reheated.
• What is the significance of using coconut oil in Kerala cuisine? Coconut oil is readily available in Kerala and imparts a unique flavor that’s integral to the cuisine. It also has health benefits!