Kerala Fish Curry Recipe – Coconut Milk & Spiced Fish Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut Milk & Spiced Fish Delight

Hey everyone! If you’ve ever dreamt of tasting the vibrant flavors of Kerala, this fish curry is a must try. 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 little piece of home, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the result is a creamy, flavorful curry that’s perfect with rice or appam.

Why You’ll Love This Recipe

This Kerala fish curry isn’t just delicious; it’s a celebration of South Indian cuisine. The combination of fresh fish, aromatic spices, and rich coconut milk is simply divine. It’s a relatively quick weeknight meal, but feels special enough for a weekend feast. Plus, it’s a fantastic way to explore the unique flavors of Kerala!

Ingredients

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

• 250 gm cleaned fish pieces (cubes or fillet)
• 1 cup sliced onions
• 1 tsp black mustard seed
• 2 tbsp oil (coconut oil preferred)
• 0.5 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 0.5 tsp red chilli powder
• 1 inch piece of ginger
• 2 garlic flakes
• A few ripe tomato cubes
• 2 cups thick coconut milk
• Chopped coriander leaves or curry leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Coconut Oil: Seriously, use coconut oil if you can! It adds an authentic flavor that’s just chef’s kiss. If you don’t have it, any neutral oil will work, but the coconut oil makes a difference.
• Mustard Seeds: Don’t skip these! They pop and release a wonderful nutty flavor when tempered in hot oil. It’s a signature element of Kerala cooking.
• Curry Leaves: Fresh curry leaves are best, but dried can work in a pinch. They add a lovely citrusy aroma. My mom always says a generous handful is the way to go!
• Regional Fish Varieties: Traditionally, you’d use fish like seer fish (kingfish), pomfret, or sardines. But feel free to experiment! Cod, tilapia, or even salmon work beautifully too. Just adjust the cooking time depending on the fish you choose.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan. Add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop! (If using).
2. Add the sliced onions and sauté until they turn a lovely golden brown. Patience is key here; nicely browned onions build a lot of flavor.
3. Stir in the turmeric, cumin, coriander, and red chilli powders, along with the grated ginger and garlic. Sauté on low heat for about 20 seconds, until fragrant. Be careful not to burn the spices!
4. Add the tomato cubes and cook until they soften and break down a bit. This usually takes about 5-7 minutes.
5. Pour in 1 cup of water, add the fish pieces, and a generous sprig of curry leaves. Bring the mixture to a boil.
6. Cover the pan and simmer for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Gently stir in the coconut milk and simmer for another 5 minutes without letting it boil. Boiling can cause the coconut milk to separate.
8. Season with salt to taste.
9. Garnish with fresh coriander leaves (if using) and serve hot!

Expert Tips

• Don’t overcook the fish! It’s better to slightly undercook it, as it will continue to cook in the residual heat.
• Use thick coconut milk. It gives the curry a richer, creamier texture.
• Adjust the spice level to your liking. Feel free to add more or less red chilli powder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation using Jackfruit: Swap the fish for young jackfruit! It absorbs the flavors beautifully and creates a surprisingly similar texture. My friend, who’s vegan, swears by this version.
• Spice Level Adjustments: If you like it really spicy, add a slit green chilli along with the other spices. For a milder curry, reduce the amount of red chilli powder.
• Festival Adaptations – Onam/Vishnu: During Onam or Vishnu festivals, some families add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.

Serving Suggestions

This Kerala fish curry is fantastic with:

• Steaming hot rice
• Appam (a type of fermented rice pancake)
• Kerala parotta (layered flatbread)
• A side of thoran (stir-fried vegetables)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop – avoid boiling to preserve the coconut milk’s texture.

FAQs

Let’s answer some common questions:

• What type of fish is best for Kerala Fish Curry? Traditionally, seer fish (kingfish) or pomfret are used, but cod, tilapia, or salmon are great alternatives.
• Can I use store-bought curry paste instead of individual spices? While it’s not ideal, you can use a good quality Indian curry paste as a shortcut. Just adjust the amount to your taste.
• How do I make coconut milk from scratch? You can grate fresh coconut and soak it in hot water, then strain the liquid through a cheesecloth. It’s a bit of work, but the flavor is incredible!
• What is the significance of mustard seeds in this recipe? Mustard seeds are a staple in South Indian cooking and add a unique nutty flavor and aroma when tempered in hot oil.
• Can this curry be made ahead of time? Yes, you can make the curry base (up to step 6) ahead of time and add the coconut milk just before serving.