Kerala Fish Curry Recipe – Tamarind & Coconut Infused Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Fish Curry Recipe – Tamarind & Coconut Infused Delight

Hey everyone! If you’ve ever dreamt of bringing the vibrant flavors of Kerala to your kitchen, you’re in the right place. This Kerala Fish Curry is a dish I absolutely adore – it’s tangy, spicy, and incredibly comforting. I first made this when I was craving a taste of my grandmother’s cooking, and honestly, it’s been a family favorite ever since. Get ready for a culinary journey!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful balance of flavors – the tang of tamarind, the warmth of the spices, and the delicate flakiness of the fish. It’s a dish that truly embodies the spirit of Kerala cuisine. Plus, it’s surprisingly achievable at home, even if you’re not a seasoned Indian cook. You’ll love how the aromatic spices fill your kitchen and the satisfying taste of this authentic curry.

Ingredients

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

• 2 tsp oil
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp whole black pepper
• ¼ tsp methi seeds (fenugreek seeds)
• ¾ cup peeled shallots (or pearl onions)
• ¼ cup peeled and sliced garlic flakes
• ½ cup cubed tomato
• 250 grams fish (King fish steaks)
• ¼ cup oil
• ½ tsp black mustard seeds
• 2 green chillies
• ¼ cup sliced shallots
• 3-4 sliced garlic flakes
• 1 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• ¼ tsp turmeric powder
• 1 small ball of tamarind (around 1 tbsp)
• A few curry leaves
• To taste salt
• 2 cups water
• ½ cup warm water (for soaking tamarind)

Ingredient Notes

Let’s talk about some key ingredients and what makes them special in this recipe:

• The Spice Blend: The combination of cumin, fennel, and methi seeds is so characteristic of Kerala cooking. Roasting them really unlocks their aroma – don’t skip that step!
• Tamarind: Tamarind is the star when it comes to that signature tangy flavor. It’s widely used in South Indian cuisine, and its sourness beautifully balances the spices. You can find tamarind paste or concentrate in most Indian grocery stores.
• King Fish (Seer Fish): King fish, also known as seer fish, is a popular choice for this curry because of its firm texture. But feel free to substitute with other firm white fish like pomfret, tilapia, or even cod.
• Kashmiri Chilli Powder: This isn’t about heat; it’s about color! Kashmiri chilli powder gives the curry a gorgeous, vibrant red hue without making it overly spicy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Curry Paste: Heat 2 tsp of oil in a pan. Add the cumin seeds, fennel seeds, black pepper, and methi seeds. Roast them over medium heat until they become fragrant and golden brown – about 2-3 minutes.
2. Sauté Aromatics: Add the ¾ cup shallots and ¼ cup garlic to the pan and sauté for 2-3 minutes until they turn translucent. Then, add the ½ cup cubed tomatoes and cook until they soften.
3. Grind to a Paste: Let the mixture cool slightly, then transfer it to a blender or food processor and grind it into a smooth paste. A little water can help if needed.
4. Extract Tamarind Juice: While the paste cools, soak the tamarind in ½ cup of warm water for about 15-20 minutes. Then, squeeze the tamarind to extract the juice, discarding the pulp.
5. Temper the Spices: Heat ¼ cup oil in a separate pan. Once hot, add the ½ tsp mustard seeds. When they start to splutter, add the ¼ cup sliced shallots, 3-4 garlic flakes, and 2 green chillies. Sauté for about a minute until fragrant.
6. Add Spice Powders: Add the 1 tsp Kashmiri chilli powder, 2 tsp coriander powder, and ¼ tsp turmeric powder to the pan. Fry for about 30 seconds, stirring constantly to prevent burning.
7. Combine & Simmer: Pour in the tamarind extract and 2 cups of water. Add salt to taste and a few curry leaves. Bring the mixture to a boil.
8. Add the Paste: Gently mix in the ground curry paste. Simmer for 2-3 minutes, allowing the flavors to meld together.
9. Cook the Fish: Add the 250 grams of fish pieces to the curry. Cover the pan and cook on low heat for 10-15 minutes, or until the fish is tender and flakes easily with a fork.
10. Adjust & Serve: If the gravy is too thick, add a little more water to reach your desired consistency. Serve hot with steamed rice!

Expert Tips

Here are a few things I’ve learned over the years to make this curry perfect every time:

• Gravy Consistency: Don’t be afraid to adjust the water! You want a gravy that coats the fish nicely, not one that’s too watery or too thick.
• Preventing Fish Breakage: Gently place the fish pieces into the simmering curry. Avoid stirring too vigorously, as this can cause them to break apart.
• Roasting Spices: Roasting the spices is crucial for developing their full flavor. Keep a close eye on them, as they can burn quickly.

Variations

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

• Vegan Kerala Curry: Swap the fish for jackfruit or banana blossom for a delicious vegan version. My friend, Priya, swears by using jackfruit – it absorbs the flavors beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the number of green chillies and the amount of chilli powder to control the heat.
• Festival Adaptations: During Onam or Vishnu festivals, some families add a touch of coconut milk to the curry for extra richness.

Serving Suggestions

This Kerala Fish Curry is best enjoyed with:

• Steamed rice – a classic pairing!
• Appam – a fluffy, pancake-like bread.
• Roti – a whole wheat flatbread.
• A side of simple vegetable thoran (stir-fry).

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! Reheat gently on the stovetop.

FAQs

Let’s answer some common questions:

1. What type of fish is best for Kerala Fish Curry?
King fish (seer fish) is traditional, but pomfret, tilapia, or cod work well too. Choose a firm white fish that won’t fall apart easily.

2. Can I use pre-made curry paste for this recipe?
While you can, the flavor won’t be quite the same. Making your own paste allows you to control the spices and freshness.

3. How can I adjust the sourness of the curry?
Add a little more tamarind juice or a squeeze of lime juice to increase the sourness.

4. What is the role of tamarind in this dish?
Tamarind provides the signature tangy flavor that balances the spices and creates a truly authentic Kerala taste.

5. Can this curry be made ahead of time?
Yes! You can make the curry paste and tamarind extract ahead of time. Just add the fish when you’re ready to serve.

6. How do I know when the fish is cooked through?
The fish should flake easily with a fork and be opaque throughout.

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