King Fish Curry Recipe – Authentic Kerala Neimeen with Kokum & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Authentic Kerala Neimeen with Kokum & Coconut Milk

Hey everyone! If you’ve ever dreamt of tasting the flavours of Kerala, then you need to try this King Fish Curry, or Neimeen Curry as it’s lovingly called back home. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of coconut and spices. I first made this myself when I moved away from home, desperately trying to recreate that comforting taste. It took a few tries, but I think I’ve finally got it just right!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful blend of tangy, spicy, and creamy – all thanks to the magic of kokum and coconut milk. The king fish (Neimeen) is incredibly flavorful, and it just melts in your mouth. Plus, it’s surprisingly easy to make, even if you’re new to Kerala cuisine. Trust me, this one’s a keeper!

Ingredients

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

• 0.5 kg King fish (Neimeen), cut into chunks
• 1 small Onion (sliced)
• 8-10 Small onion / shallots (sliced)
• 1 tbsp Crushed ginger & garlic (each)
• 2-3 Green Chilly (slit lengthwise)
• 1 tbsp Chilli powder
• 1 tbsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Fenugreek powder
• 2-4 pieces Cocum (kudampuli)
• 2 cups Medium thick coconut milk
• 1 cup Thick coconut Milk
• Coconut oil
• Salt
• Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kokum (Kudampuli): This is the star when it comes to that signature tangy flavour. It’s a dried fruit, and you can find it in most Indian grocery stores. If you can’t find it, tamarind paste can be used as a substitute, but the flavour won’t be quite the same.
• Coconut Milk: Please, please use good quality coconut milk! It really impacts the richness of the curry. I prefer using full-fat coconut milk for the best flavour and texture. Freshly squeezed is amazing if you can get it, but canned works perfectly well too.
• Neimeen (King Fish): This fish has a lovely firm texture and a delicate flavour that absorbs the spices beautifully. It’s a popular choice for Kerala curries. You can find it fresh or frozen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of coconut oil in a claypot or a deep pan. I love using a claypot because it adds a lovely earthy flavour, but any heavy-bottomed pan will do.
2. Add the crushed ginger, garlic, sliced onions, shallots, and slit green chillies. Sauté until the onions turn a beautiful golden brown. This is where the base flavour starts to build, so don’t rush it!
3. Now, add the chilli powder, coriander powder, turmeric powder, and fenugreek powder. Cook on low heat for 2-3 minutes, stirring constantly, until the oil starts to separate. This is a sign that the spices are nicely roasted and ready to infuse their flavour.
4. Add the soaked kokum pieces and salt. Pour in the medium-thick coconut milk and bring it to a gentle boil.
5. Gently add the king fish pieces and simmer on low heat for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become dry.
6. Finally, pour in the thick coconut milk, give it a gentle swirl, and cook for another 5-7 minutes on low flame. Remove from heat.
7. This is the hardest part – letting the curry rest for at least 1-2 hours (or even overnight!). This allows all the flavours to meld together and create that authentic Kerala taste.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking. Add more or fewer green chillies and chilli powder.
• A pinch of turmeric powder added to the fish before adding it to the curry helps to remove any fishy smell.
• Using a good quality coconut oil really elevates the flavour of the curry.

Variations

• Vegan Adaptation: Swap the king fish for jackfruit or banana blossom. They both have a lovely texture that works well in this curry.
• Spice Level: My friend, Priya, loves a really spicy curry, so she always adds an extra green chilli and a pinch of cayenne pepper.
• Festival Adaptations: This curry is often served during Onam and Vishnu festivals in Kerala. It’s traditionally served with a variety of side dishes and rice.

Serving Suggestions

This King Fish Curry is best served hot with:

• Steaming rice
• Appam (lace-edged pancakes)
• Puttu (steamed rice cakes)
• A side of thoran (stir-fried vegetables)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavour actually improves overnight! You can gently reheat it on the stovetop or in the microwave.

FAQs

1. What is Kokum and can I substitute it?

Kokum is a dried fruit used for its souring properties. If you can’t find it, you can use tamarind paste, but use about 1-2 tablespoons and adjust to taste.

2. What type of coconut milk is best for this recipe – canned or fresh?

Both work! Freshly squeezed coconut milk is amazing if you can get it, but good quality canned coconut milk is a perfectly acceptable substitute. Full-fat is best for richness.

3. Can I use a different fish instead of King Fish? What would you recommend?

Absolutely! You can use other firm white fish like pomfret (paplet), snapper, or cod.

4. How can I adjust the thickness of the curry?

If you want a thicker curry, simmer it for a longer time, uncovered, to allow some of the liquid to evaporate. You can also mix a teaspoon of cornstarch with a little water and add it to the curry during the last few minutes of cooking.

5. How long does this curry keep in the refrigerator, and does the flavour improve over time?

It keeps well in the refrigerator for up to 2 days. And yes, the flavour definitely improves over time as the spices meld together!