Kerala Fish Curry Recipe – Coconut Milk & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut Milk & Tamarind Delight

Introduction

Oh, Kerala Fish Curry. Just the name conjures up memories of sunny days, the smell of coconut oil, and the warmth of family gatherings. This isn’t just a recipe; it’s a little piece of my childhood. I first made this trying to recreate my grandmother’s version, and while it took a few attempts, I finally got close enough to that comforting, tangy, and subtly spicy flavour! It’s a dish that truly embodies the heart of Kerala cuisine – fresh flavours, aromatic spices, and a whole lot of love. You’ll absolutely adore this one.

Why You’ll Love This Recipe

This Kerala Fish Curry is a flavour explosion! The creamy coconut milk beautifully balances the tang of tamarind, while the spices create a warmth that lingers. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect with rice, roti, or even a side of flaky paratha. Trust me, once you try this, it’ll become a regular on your dinner table.

Ingredients

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

• 500 gms Cleaned fish (firm white fish like cod, snapper, or kingfish work beautifully)
• 6 Small/pearl onions
• 2 Medium onions
• ¼ cup Grated coconut
• 8-10 gms Tamarind
• 3 Green chilli
• 5-6 Garlic cloves
• ½ tsp Whole black pepper
• ¼ tsp Cumin seeds
• ¼ tsp Fenugreek seeds
• 1 Small tomato
• 1 tbsp Kashmiri chilli powder (for colour and mild heat)
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• ½ cup Thick coconut milk
• 1.5 – 2 tbsp Coconut oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality coconut oil is key – it really adds to the authentic flavour. Kerala cuisine relies heavily on it. For the fish, traditionally, you’d find this made with seer fish (kingfish) or pomfret, but cod, snapper, or even tilapia work wonderfully if those aren’t available.

Tamarind is what gives this curry its signature tang. You can find tamarind pulp in most Indian grocery stores. If using a block of tamarind, soak it in warm water for about 20 minutes, then squeeze out the pulp.

Don’t skip the fenugreek seeds! They add a unique, slightly bitter note that’s characteristic of Kerala cooking. And Kashmiri chilli powder isn’t just for colour; it has a lovely mild heat that complements the other spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Heat a little coconut oil in a pan and sauté the grated coconut and pearl onions until lightly golden. Let it cool slightly, then blend it with a splash of water to form a smooth paste. Set aside.
2. Now, for the spice paste. Roughly crush the green chillies, garlic, black pepper, and cumin seeds together. You can use a mortar and pestle or a small food processor. We want a coarse paste, not a smooth one.
3. In a good-sized pot or deep pan, heat the remaining coconut oil. Slice the onions and caramelize them until they’re a beautiful golden brown. This takes patience, but it’s worth it!
4. Add the Kashmiri chilli powder, coriander powder, and turmeric powder to the caramelized onions. Cook for a minute or two until fragrant – be careful not to burn the spices.
5. Stir in the coconut paste and cook for about 5 minutes, stirring occasionally, until it starts to come together.
6. Add the crushed spice paste and cook until the raw aroma disappears. This usually takes another 3-4 minutes.
7. Dice the tomato and add it to the pot, along with the tamarind pulp. Add about 1-2 cups of water and bring the curry to a simmer. Let it simmer for about 10-15 minutes, allowing the flavours to meld.
8. Gently add the fish pieces to the simmering curry. Cover the pot and cook for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Finally, stir in the thick coconut milk and a handful of fresh curry leaves. Let it simmer for another 2-3 minutes. Don’t boil after adding the coconut milk, or it might split.
10. Let the curry rest for at least 30 minutes before serving. This allows the flavours to deepen and develop even further.

Expert Tips

• Don’t overcrowd the pan when cooking the fish. Cook in batches if necessary.
• Taste and adjust the seasoning as needed. Kerala Fish Curry is all about balance!
• For a richer flavour, use homemade coconut milk.
• A pinch of turmeric powder added to the fish before cooking helps to reduce any fishy smell.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! Jackfruit works particularly well, mimicking the texture of fish.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of green chillies and Kashmiri chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies. My friend, Priya, loves to add a finely chopped bird’s eye chilli for serious heat!
• Festival Adaptations: This curry is a staple during Onam and Vishu celebrations in Kerala. It’s often served as part of a larger, elaborate feast.

Serving Suggestions

Kerala Fish Curry is best served hot with steamed rice. It also pairs beautifully with roti, paratha, or appam (a type of Kerala pancake). A side of thoran (a dry vegetable stir-fry) and papadums completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for up to a month.

FAQs

What type of fish is best for Kerala Fish Curry?

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

Can I use pre-made coconut paste?

Yes, you can! But the flavour won’t be quite as fresh and vibrant. If you do use pre-made paste, try to find a good quality one.

How can I adjust the sourness of the curry?

Add more or less tamarind pulp to adjust the sourness to your liking. You can also add a squeeze of lime juice at the end for extra tang.

What is the role of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter flavour that’s characteristic of Kerala cuisine. They also help to thicken the curry.

Can this curry be made ahead of time?

Absolutely! In fact, it tastes even better the next day. Just make sure to store it properly in the refrigerator.