Kerala Fish Curry Recipe – Coconut Milk & Spiced Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut Milk & Spiced Delight

Hey everyone! If you’ve ever dreamed of bringing the vibrant flavors of Kerala to your kitchen, you’re in the right place. This Kerala Fish Curry is a family favorite, and honestly, it’s one of the first dishes I really mastered when I started exploring my grandmother’s recipes. The aroma alone will transport you! It’s a beautiful blend of spices, tangy tomatoes, and creamy coconut milk, all enveloping tender fish. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a taste of Kerala – a coastal state in South India known for its incredible seafood and use of coconut. You’ll love it because it’s surprisingly easy to make, packed with flavor, and incredibly comforting. Plus, it’s a fantastic way to enjoy fish! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced or shredded
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 1 medium sized ripe tomato, finely chopped
• 5 green chillies, chopped (adjust to your spice preference!)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cup coconut milk
• 500 grams fish fillet (I recommend using firm white fish – more on that later!)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Coconut Oil: Regional Varieties & Benefits

Coconut oil is essential in Kerala cuisine. You can use refined or unrefined – unrefined will give you a stronger coconut flavor. I usually go for the unrefined, especially in this curry.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are best, hands down! They have a unique citrusy aroma that dried ones just can’t replicate. If you absolutely can’t find fresh, you can use dried, but use about half the amount. They’re a cornerstone of South Indian cooking.

Ginger: Choosing the Right Kind for Flavor

Younger ginger is more mild and sweet, while older ginger is more pungent. For this curry, I prefer a slightly younger ginger for a balanced flavor.

Tomatoes: Ripeness & Impact on Curry Texture

Ripe tomatoes are key! They break down beautifully and create a lovely, thick sauce. If your tomatoes aren’t super ripe, you might need to cook the curry for a little longer.

Green Chilies: Spice Level & Regional Preferences

Green chilies add a wonderful kick. Feel free to adjust the number based on how spicy you like things. In Kerala, we love our spice, but I know not everyone does!

Fish Fillet: Best Types for Kerala Fish Curry

Firm white fish is ideal. Cod, halibut, or snapper work beautifully. You can also use kingfish (seer fish) or pomfret if you can find them – those are traditional favorites in Kerala. Avoid flaky fish like sole, as it will fall apart during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by heating the coconut oil in a pan over medium heat. Once it’s shimmering, add the minced ginger and curry leaves. Sauté for about a minute, until you can really smell that lovely fragrance.
2. Now, add the chopped onions and sauté for another 2-3 minutes, until they’re softened and translucent. Don’t rush this step – softened onions are the base of a great curry.
3. Stir in the chopped tomatoes, green chilies, turmeric, and salt. Cook for about 5-7 minutes, until the tomatoes break down and the mixture thickens. This is where the magic starts to happen!
4. Pour in the water and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Gently place the fish fillets into the simmering sauce. 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!
6. Remove from heat and serve immediately. The aroma is incredible, right?

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go.
• For a richer flavor, use full-fat coconut milk.
• If the sauce is too thick, add a splash of water.
• If it’s too thin, simmer uncovered for a few more minutes.

Variations

This recipe is a great base for experimentation!

Vegan Kerala Fish Curry (Using Plant-Based Fish)

My friend Priya is vegan, and she loves making this with banana blossoms or jackfruit instead of fish. It’s surprisingly delicious!

Gluten-Free Adaptations

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

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the green chilies to 1-2, or remove the seeds.
• Medium: Use 3-4 green chilies.
• Hot: Use 5-6 green chilies, or add a pinch of chili powder.

Festival Adaptations (Onam, Vishu)

During Onam and Vishu, we often make a slightly more elaborate version with a few extra spices like fennel seeds and mustard seeds. It’s a real feast!

Serving Suggestions

Kerala Fish Curry is best served with steamed rice, appam (lace-edged pancakes), or idiyappam (string hoppers). A side of thoran (stir-fried vegetables) and papadums 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!

FAQs

What type of fish is traditionally used in Kerala Fish Curry?

Traditionally, kingfish (seer fish) or pomfret are used, but cod, halibut, or snapper are great substitutes.

Can I use canned coconut milk, or is fresh better?

Canned coconut milk is perfectly fine! Just make sure it’s full-fat for the best flavor and texture.

How can I adjust the spice level of this curry?

Adjust the number of green chilies, or add a pinch of chili powder. Removing the seeds from the chilies also reduces the heat.

What is the best way to serve Kerala Fish Curry?

With steamed rice, appam, or idiyappam! And don’t forget a side of thoran and papadums.

How long does Kerala Fish Curry keep in the refrigerator?

Up to 2 days in an airtight container.