Kerala Fish Curry Recipe – Coconut, Tamarind & Spice Flavors

Neha DeshmukhRecipe Author
Ingredients
4-Mar
Person(s)
  • 0.5 kg
    Kanambu Fish or Mullet
  • 1 cup
    grated coconut
  • 1 tbsp
    chili powder
  • 0.5 tsp
    pepper powder
  • 0.5 tsp
    jeera powder
  • 4 count
    garlic cloves
  • 4 count
    shallots
  • 1 tbsp
    tamarind paste
  • 0.5 tsp
    turmeric powder
  • 1 strand
    curry leaves
  • 1 count
    Mustard seeds
  • 1 count
    fenugreek
  • 2 tbsp
    gingelly oil
  • 1 tbsp
    coconut oil
  • 1 count
    Salt
Directions
  • Grind coconut, peppercorns, garlic, shallots, turmeric, and cumin seeds into a smooth paste using water as needed.
  • Heat oil in a pan. Temper mustard seeds and fenugreek seeds until fragrant. Add chopped shallots and curry leaves, followed by chili powder.
  • Stir in the ground coconut paste, tamarind paste, salt, and 1/2 cup water. Simmer for 2 minutes.
  • Add fish pieces gently. Cover and cook on medium heat for 10-15 minutes, or until the fish is tender.
  • Serve hot with steamed rice and a side of thoran (Kerala-style stir-fry).
Nutritions
  • Calories:
    280 kcal
    25%
  • Energy:
    1171 kJ
    22%
  • Protein:
    22 g
    28%
  • Carbohydrates:
    10 mg
    40%
  • Sugar:
    2 mg
    8%
  • Salt:
    450 g
    25%
  • Fat:
    18 g
    20%

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Curry Recipe – Coconut, Tamarind & Spice Flavors

Introduction

Oh, Kerala fish curry. Just the aroma transports me straight back to my grandmother’s kitchen! This isn’t just a recipe; it’s a hug in a bowl, a taste of home, and a vibrant celebration of Kerala’s incredible flavors. I first made this myself when I was craving a little piece of my childhood, and honestly, it’s been a family favorite ever since. It’s a little bit of work, but trust me – the explosion of taste is so worth it. Let’s dive in, shall we?

Why You’ll Love This Recipe

This Kerala fish curry is special. It’s a beautiful balance of tangy tamarind, creamy coconut, and warm, aromatic spices. It’s not overly complicated, but it delivers a depth of flavor that will have everyone asking for seconds. Plus, it’s a fantastic way to experience the authentic tastes of South Indian cuisine.

Ingredients

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

  • ½ kg Kanambu Fish or Mullet (firm-fleshed)
  • 1 cup grated coconut
  • 1 tbsp chili powder (adjust to taste)
  • ½ tsp pepper powder
  • ½ tsp jeera (cumin) powder
  • 4 garlic cloves
  • 4-6 shallots
  • 1 tbsp tamarind paste
  • ½ tsp turmeric powder
  • 1 strand curry leaves
  • Mustard seeds and fenugreek (for tempering)
  • 2 tbsp gingelly oil or coconut oil
  • Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Kanambu Fish/Mullet – Choosing the Right Fish

Traditionally, Kanambu (Sheepshead) or Mullet are used. They hold their shape beautifully in the curry and have a lovely, firm texture. If you can’t find these, any firm-fleshed white fish like cod, halibut, or even snapper will work well. About 500g (½ kg) is perfect for this recipe.

Coconut – Fresh vs. Dried & Grating Tips

Freshly grated coconut is always best. It adds a sweetness and aroma that dried coconut just can’t match. If you’re using fresh, about 1 cup tightly packed is what you’re after. If you’re short on time, unsweetened desiccated coconut (about ¾ cup) can be used, but soak it in a little warm water for 10-15 minutes to soften it before grinding.

Spices – The Heart of Kerala Cuisine (Chili Powder, Jeera, Turmeric)

Kerala cuisine is all about the spices! Chili powder adds the heat – adjust the 1 tbsp to your liking. Jeera (cumin) powder brings warmth and earthiness, and turmeric adds color and a subtle, peppery flavor. Don’t skimp on these!

Tamarind Paste – Regional Variations & Sourness Levels

Tamarind paste provides that signature tangy flavor. The sourness can vary depending on the brand, so start with 1 tbsp and add more to taste. You can find tamarind paste in most Indian grocery stores.

Gingelly Oil/Coconut Oil – Flavor Profiles & Substitutions

Gingelly oil (sesame oil) is traditional in some parts of Kerala, while coconut oil is more common in others. Both impart a lovely flavor. If you don’t have either, you can use vegetable oil, but the flavor won’t be quite as authentic.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, let’s make the magic masala. Grind the coconut, pepper powder, garlic, shallots, turmeric, and jeera into a smooth paste using water as needed. You want a nice, creamy consistency.
  2. Now, heat the oil in a pan over medium heat. Add mustard seeds and fenugreek. Once they start to splutter and become fragrant (this is important!), add the chopped shallots and curry leaves. Sauté until the shallots are golden brown.
  3. Stir in the chili powder and cook for a minute. Be careful not to burn it!
  4. Add the ground coconut paste, tamarind paste, salt, and about ½ cup (120ml) of water. Simmer for about 2 minutes, stirring constantly to prevent sticking.
  5. Gently add the fish pieces to the curry. Cover the pan and cook on medium heat for about 10 minutes, or until the fish is tender and flakes easily with a fork.

Expert Tips

  • Don’t overcook the fish! It should be just cooked through.
  • Taste and adjust the seasoning as you go. Everyone’s palate is different.
  • For a richer flavor, let the curry simmer for a little longer after the fish is cooked.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation (Using Plant-Based Fish & Coconut Milk)

My friend Priya loves a vegan version! Substitute the fish with firm tofu or jackfruit, and use full-fat coconut milk instead of water for an extra creamy curry.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check your tamarind paste to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the chili powder to control the heat. For mild, use ½ tsp. For medium, stick with 1 tbsp. And for hot? Go ahead and add 1 ½ – 2 tbsp!

Festival Adaptations (Onam, Vishu)

This curry is often made during Onam and Vishu, Kerala’s harvest festivals. It’s a symbol of abundance and prosperity.

Serving Suggestions

Serve hot with steamed rice. A side of thoran (Kerala-style stir-fry) is the perfect accompaniment. A simple pappadum also adds a nice crunch.

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 best for Kerala Fish Curry?

Kanambu (Sheepshead) or Mullet are traditional, but any firm-fleshed white fish will work.

Can I use pre-made coconut paste instead of grating it fresh?

You can, but fresh is best! If using pre-made, soak it in warm water to soften it.

How do I adjust the sourness of the curry?

Add more or less tamarind paste to taste.

What is the purpose of tempering the spices?

Tempering (or ‘tadka’) releases the essential oils in the spices, creating a more fragrant and flavorful curry.

Can this curry be made ahead of time?

Yes! The flavors actually improve after a day or two in the fridge. Just reheat gently before serving.

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