Kerala Fish Curry Recipe – Coconut & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut & Tamarind Flavors

Hey everyone! If you’ve ever dreamt of the sun-kissed shores of Kerala and the incredible aromas wafting from its kitchens, you need to try this fish curry. It’s a dish that instantly transports me back to family gatherings and the warmth of South Indian hospitality. This Kerala Fish Curry is a beautiful balance of tangy tamarind, creamy coconut, and perfectly spiced fish – it’s seriously good stuff!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a flavour explosion! The combination of coconut milk and tamarind creates a unique, tangy sweetness that’s incredibly addictive. Plus, it’s surprisingly easy to make, even if you’re new to Kerala cuisine. It’s a comforting, flavourful dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 300 grams fish steaks
• ½ teaspoon salt (plus more to taste)
• 2 teaspoon coconut oil
• ½ inch ginger
• 5 cloves garlic
• 10 Indian shallots (small onions)
• ⅓ cup fresh shredded coconut
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• 5 Indian shallots (small onions)
• 2 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• 1 tomato, chopped
• ½ inch tamarind
• 1 teaspoon ghee
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• 5 Indian shallots (small onions)
• ¼ teaspoon black pepper powder

Ingredient Notes

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

Coconut Oil: There are different types of coconut oil – refined and unrefined. I prefer unrefined for this recipe as it has a lovely coconut aroma. You can use about 60ml of coconut oil in total.

Indian Shallots (Small Onions): These are key to the authentic flavour. They’re sweeter and milder than regular onions. If you can’t find them, you can substitute with small red onions, but use about twice the amount.

Fresh Shredded Coconut: Trust me, fresh is best! It adds a wonderful sweetness and texture. If you’re using frozen, thaw it completely and squeeze out any excess water. About 80ml of shredded coconut is needed. Storing leftover shredded coconut in an airtight container in the fridge for a few days is fine.

Tamarind: You can find tamarind in block or pulp form. I prefer using the block as the flavour is more intense. Soak it in warm water for about 15-20 minutes, then squeeze out the pulp. About 30ml of tamarind pulp is needed.

Spice Blends: While you can buy pre-made Kerala curry powders, I find making your own blend gives you more control over the flavour. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sprinkle salt on both sides of the fish steaks and set them aside. This helps them absorb the flavour.
2. Now, heat 2 teaspoons of coconut oil in a pan. Add the ginger, garlic, and shallots along with a pinch of salt. Sauté until the onions soften and turn golden brown.
3. Add the shredded coconut and sauté for another 2-3 minutes. Let it cool slightly, then grind it with a little water to form a smooth paste. This is your coconut masala!
4. In another pan, heat 1 tablespoon of coconut oil. Add a sprig of curry leaves and the remaining shallots. Sauté until fragrant – this is the base for our curry.
5. Mix the turmeric powder, coriander powder, red chilli powder, and black pepper powder with a little water to form a paste. Add the chopped tomato and spice paste to the pan. Cook until the oil starts to separate from the mixture – this means the spices are nicely roasted.
6. Soak the tamarind in warm water, extract the pulp, and add it to the pan. Simmer for about 5 minutes, allowing the flavours to meld.
7. Add the ground coconut paste and the fish steaks. Gently submerge the fish in the curry. Cover the pan and simmer for 10-12 minutes, stirring occasionally, until the fish is cooked through.
8. Finally, let’s make the tempering! Heat ghee in a small pan. Add mustard seeds and wait for them to crackle. Add another sprig of curry leaves, the remaining shallots, and black pepper powder. Sauté until the shallots are golden brown. Pour this fragrant tempering over the curry.

Expert Tips

• Don’t overcook the fish! It should be flaky and tender, not rubbery.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.
• Using a heavy-bottomed pan will prevent the curry from sticking and burning.

Variations

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

Spice Level: Adjusting the Heat: If you like it really spicy, add more red chilli powder or a few green chillies to the curry. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!

Vegan Kerala Fish Curry (Using Plant-Based Fish): Substitute the fish steaks with firm tofu or banana blossoms. Marinate them in a little turmeric and salt before adding them to the curry.

Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Festival Adaptations (Onam, Vishu): During Onam and Vishu, this curry is often served as part of a larger sadya (feast). You can add a touch of jaggery (palm sugar) to the curry for a slightly sweeter flavour.

Serving Suggestions

This Kerala Fish Curry is best served hot with appam, idli, or dosa. Steamed rice is also a fantastic option. A side of simple vegetable thoran (stir-fry) completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavours actually develop even more overnight! Reheat gently on the stovetop.

FAQs

What type of fish is best for Kerala Fish Curry?

Traditionally, seer fish (king mackerel) or pomfret are used. However, you can use any firm white fish like cod, halibut, or tilapia.

Can I use store-bought coconut paste instead of making my own?

You can, but the flavour won’t be quite as vibrant. If using store-bought, look for a good quality paste with no added sugar or preservatives.

How can I adjust the sourness of the curry?

Add a little more tamarind pulp if you prefer a more sour curry, or a pinch of sugar if you want to balance it out.

What is the best way to balance the spices in this recipe?

Start with the recommended amounts and taste as you go. If it’s too spicy, add a little more coconut milk or yogurt. If it’s lacking flavour, add a pinch of salt or a squeeze of lime juice.

Can this curry be made ahead of time?

Yes! You can make the curry base (up to step 7) a day ahead and store it in the refrigerator. Add the fish and finish cooking just before serving.

What is the significance of tempering (tadka) in Kerala cuisine?

Tempering, or tadka, is a crucial step in Kerala cooking. It infuses the dish with aromatic flavours and adds a beautiful textural element. It’s all about layering flavours!

Enjoy making this delicious Kerala Fish Curry! I hope it brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!