Kerala Fish Curry Recipe – Coconut Milk & Spice Infused

Last Updated on 3 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut Milk & Spice Infused

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, filled with the aroma of spices and coconut. 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 result is absolutely worth it!

Why You’ll Love This Recipe

This Kerala Fish Curry isn’t just a meal; it’s an experience. The combination of fresh fish, fragrant spices, and creamy coconut milk is simply divine. It’s a beautiful balance of flavors – a little spicy, a little tangy, and incredibly comforting. Plus, it’s a fantastic way to explore the rich culinary heritage of South India.

Ingredients

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

• 500 gm firm fleshy fish (like cod, snapper, or kingfish)
• 2 large onions
• 8-10 green chillies
• 0.5 cup thick coconut milk
• 1.5 cups thin coconut milk
• 1 tsp minced fresh ginger
• 1 tbsp vinegar
• 2 cinnamon sticks
• 4 cloves
• 0.5 tsp maida/plain flour
• 2-3 sprigs curry leaves
• 1 tsp red chilli powder
• 0.25 tsp turmeric powder
• 0.5 tsp pepper powder
• Salt to taste
• Coconut Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things make this curry special:

• Coconut Oil: Don’t even think about substituting this! Coconut oil is key to achieving that authentic Kerala flavor. It adds a subtle sweetness and aroma that you just won’t get with other oils.
• Maida/Plain Flour: A tiny bit of flour helps to thicken the gravy beautifully. It’s a traditional technique, and you won’t even taste it – it just adds to the lovely texture.
• Spices: Kerala cuisine is all about the spices! I recommend using a good quality Kerala red chilli powder for that vibrant color and flavor. If you can’t find it, Kashmiri chilli powder is a good substitute.
• Coconut Milk: This is where things get interesting. We’re using both thin and thick coconut milk. Thin coconut milk (the first press) provides the base for the curry, while thick coconut milk (the second press) adds richness and creaminess at the end. Don’t skip either one! If you only have canned coconut milk, you can dilute some of the canned coconut cream with water to mimic thin coconut milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the fish with turmeric powder (0.25 tsp), salt, and red chilli powder (1 tsp). Give it a good mix and let it sit for at least 30 minutes, or even up to an hour. This helps the flavors really penetrate the fish.
2. Next, heat a generous amount of coconut oil in a pan over medium heat. Lightly fry the marinated fish until it’s semi-cooked – it doesn’t need to be fully cooked through at this stage. Set the fried fish aside.
3. In the same pan, add a little more coconut oil if needed. Sauté the chopped onions until they’re soft and golden brown.
4. Now, add the maida/plain flour (0.5 tsp) and spices – pepper powder (0.5 tsp), and curry leaves sprigs (2-3). Cook for about a minute, stirring constantly, until fragrant.
5. Pour in the thin coconut milk (1.5 cups) into the pan. Add the minced ginger (1 tsp), slit green chillies (8-10), vinegar (1 tbsp), cinnamon sticks (2), and cloves (4). Bring the mixture to a simmer and let it cook for 12-15 minutes, allowing the flavors to meld together.
6. Gently add the semi-cooked fried fish to the simmering curry. Bring it back to a boil, then immediately reduce the heat and stir in the thick coconut milk (0.5 cup).
7. Remove the pan from the heat immediately after adding the thick coconut milk. This prevents the coconut milk from splitting.

And that’s it! Your Kerala Fish Curry is ready to enjoy.

Expert Tips

• Don’t overcook the fish! It will continue to cook in the curry, so it’s better to undercook it slightly during the frying stage.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different, so feel free to add more chilli powder if you like it extra spicy.
• For a richer flavor, you can add a pinch of fenugreek seeds to the spice blend.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! These both have a lovely texture that works beautifully in this curry.
• Spice Level: Adjust the number of green chillies and the amount of red chilli powder to control the spice level. For mild, use 4-5 green chillies and ½ tsp red chilli powder. For hot, use 10+ green chillies and 1.5 tsp red chilli powder.
• Festival Adaptations: This curry is often made during Onam and Vishnu Festival in Kerala. Some families add a small piece of mango to the curry during these occasions for a touch of sweetness.

Serving Suggestions

Serve this Kerala Fish Curry hot with steamed rice. It’s also delicious with appam (lace-edged pancakes) or roti. A side of 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 develop even more overnight! Reheat gently on the stovetop – avoid boiling, as this can cause the coconut milk to split.

FAQs

What type of fish is best for Kerala Fish Curry?

Firm, fleshy fish like cod, snapper, kingfish, or even tilapia work really well. The key is to choose a fish that won’t fall apart during cooking.

Can I use store-bought curry paste instead of making the spice blend?

While you can, it won’t be quite the same. The beauty of this recipe lies in the fresh spices. However, if you’re short on time, a good quality Indian curry paste can be used as a substitute.

How do I know when the fish is cooked through?

The fish should be opaque and flake easily with a fork.

What is the difference between thin and thick coconut milk and can they be substituted?

Thin coconut milk is the first press of the coconut and is lighter in consistency. Thick coconut milk is the second press and is much richer and creamier. While you can dilute coconut cream with water to mimic thin coconut milk, substituting thick coconut milk with thin coconut milk will result in a less creamy curry.

Can this curry be made ahead of time?

You can prepare the spice paste and sauté the onions ahead of time. However, it’s best to add the fish and coconut milk just before serving for the best flavor and texture.