Kerala Fish Curry Recipe – Tamarind & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Kerala Fish Curry Recipe – Tamarind & Coconut Milk Delight

Hey everyone! If you’ve ever dreamt of tasting the sun-kissed shores of Kerala in a single bite, you’re in the right place. This Kerala Fish Curry, with its beautiful blend of tangy tamarind and creamy coconut milk, is a dish that’s close to my heart. I first made this when I was trying to recreate a meal I had on a trip to Kochi, and honestly, it transported me right back with every spoonful. It’s a little bit of effort, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a symphony of flavors – the heat from the chilies, the earthiness of turmeric, the subtle sweetness of fennel, and the delightful tang of tamarind, all rounded off with the richness of coconut milk. It’s a dish that’s both comforting and exciting, and it’s guaranteed to impress your family and friends. Plus, it’s a fantastic way to experience the incredible cuisine of Kerala!

Ingredients

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

• 250g Fish (cleaned) – I prefer firm white fish like cod, tilapia, or pomfret.
• 2 tsp Kashmiri chili powder
• ½ tsp Turmeric powder
• ½ tsp Coriander powder
• ¼ tsp Fennel powder
• ½ tsp Pepper powder
• ½ – 1 tsp Ginger garlic paste
• 1 tsp Coconut oil (for marinade)
• 1 tbsp Water
• To taste Salt
• 15 Pearl onions (crushed)
• 6-8 Garlic cloves (crushed)
• 1 small piece Ginger (crushed)
• 1.5 – 2 tsp Kashmiri chili powder
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Garam masala
• 1-2 tsp Tamarind paste
• ⅓ – ½ cup Coconut milk
• As needed Coconut oil (for frying & tempering)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this curry, so here are my little kitchen secrets:

• Kashmiri Chili Powder: Don’t skip this! It gives the curry that gorgeous red color and a mild heat. It’s all about the color and flavor, not just the spice.
• Coconut Oil: This is the oil for South Indian cooking. It adds a beautiful aroma and flavor that you just can’t replicate with other oils.
• Fennel Powder: This might seem unusual, but it adds a subtle sweetness and complexity that’s characteristic of Kerala cuisine. Trust me on this one!
• Tamarind Paste: Tamarind is key to that signature tangy flavor. You can find it at most Indian grocery stores. If using a block of tamarind, soak it in warm water and extract the paste.
• Regional Variations: Kerala fish curry varies a lot from household to household! Some use kokum instead of tamarind, others add mustard seeds to the tempering. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the marinade. In a bowl, combine 2 tsp Kashmiri chili powder, ½ tsp turmeric powder, ½ tsp coriander powder, ¼ tsp fennel powder, ½ tsp pepper powder, ½ – 1 tsp ginger-garlic paste, 1 tsp coconut oil, 1 tbsp water, and salt to taste.
2. Now, coat your fish pieces generously with this marinade. Make sure every nook and cranny is covered! Let it sit for about 30 minutes – this lets the flavors really penetrate the fish.
3. Heat 1 tsp coconut oil in a tawa or skillet over medium heat. Gently fry the marinated fish on both sides until it’s about halfway cooked. Don’t worry about cooking it all the way through, it will finish cooking in the gravy. Set the fried fish aside.
4. In the same pan, add a little more coconut oil and sauté 15 crushed pearl onions, 6-8 crushed garlic cloves, and a small piece of crushed ginger until they turn golden brown and fragrant.
5. Add 1.5 – 2 tsp Kashmiri chili powder, ½ tsp turmeric powder, 1 tsp coriander powder, and ½ tsp garam masala to the pan. Cook for 2-3 minutes, stirring constantly, until the raw spice aroma disappears. This is important – you want to bloom the spices!
6. Stir in 1-2 tsp tamarind paste and ⅓ – ½ cup coconut milk. Add salt to taste. Bring the mixture to a simmer and let it cook for a few minutes until it thickens slightly.
7. Gently add the fried fish pieces to the masala, making sure each piece is nicely coated. Cook for 5-7 minutes, until the masala clings to the fish and the fish is cooked through.
8. Finally, optionally garnish with fresh curry leaves and a drizzle of coconut oil before serving. It adds a lovely aroma and a final touch of richness.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary.
• Adjust the amount of chili powder to your spice preference.
• For a richer flavor, use full-fat coconut milk.
• A gentle simmer is key – you don’t want the coconut milk to split.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! They both have a lovely texture that works beautifully in this curry.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or a few green chilies to the masala.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. My aunt always adds a pinch of asafoetida (hing) during these occasions for extra flavor.

Serving Suggestions

Serve this Kerala Fish Curry hot with steamed rice, appam (lace-edged pancakes), or roti. A side of thoran (stir-fried vegetables) and papadums completes the meal perfectly.

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

1. What type of fish is best for Kerala Fish Curry?

Firm white fish like cod, tilapia, or pomfret work best. They hold their shape well during cooking.

2. Can I use store-bought curry paste instead of making the masala from scratch?

While you can, the flavor won’t be quite the same. Making the masala from scratch allows you to control the spices and create a truly authentic taste.

3. How can I adjust the sourness of the curry?

Add more or less tamarind paste to adjust the sourness to your liking. A squeeze of lime juice at the end also works well.

4. What is the role of fennel powder in this recipe?

Fennel powder adds a subtle sweetness and complexity that’s characteristic of Kerala cuisine. It’s a secret ingredient!

5. Can this curry be made ahead of time?

Yes! You can make the masala ahead of time and store it in the refrigerator for up to a day. Just add the fish and coconut milk when you’re ready to serve.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!