King Fish Curry Recipe – Kerala Style Coconut Fish Fry

Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Kerala Style Coconut Fish Fry

Introduction

Oh, Kerala fish curry! Just the smell of it simmering on the stove transports me right back to my grandmother’s kitchen. This King Fish Curry (മീൻ കറി – meen curry in Malayalam!) is a family favorite, and honestly, it’s one of the first dishes I learned to make properly. It’s a beautiful blend of fragrant spices, creamy coconut milk, and flaky fish – a true taste of Kerala. I’m so excited to share this recipe with you, and I promise, it’s worth every minute!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a Kerala-style fish curry, which means it’s all about the coconut! The different consistencies of coconut milk create a rich, flavorful gravy that perfectly coats the fish. Plus, the aromatic spices – cardamom, cinnamon, and cloves – give it a warmth that’s just incredibly comforting. It’s a little bit of sunshine on a plate, even on a cloudy day.

Ingredients

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

• ½ kg cleaned king fish, cut into steaks
• 2 medium onions, finely chopped
• 1 tbsp crushed ginger & garlic paste
• 3-4 green chilies, slit lengthwise (adjust to your spice preference!)
• 5-6 small onions (shallots), halved
• 4 cardamom pods
• 4 cloves
• 1 medium cinnamon stick
• 2 medium tomatoes, chopped
• 1 cup thin coconut milk (first extract) – about 200ml
• 1 cup medium coconut milk (second extract) – about 200ml
• ½ cup thick coconut milk (third extract) – about 100ml
• Salt to taste
• 1 tsp pepper powder
• ½ tsp turmeric powder
• ½ tsp lemon juice
• Coconut oil for frying and tempering
• Curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• King Fish (Seer Fish/Vanjaram): This is the traditional choice in Kerala. It’s firm, flaky, and holds up beautifully in the curry. But feel free to substitute with other firm white fish like pomfret or snapper.
• Coconut Milk – The Star of the Show: We’re using three different consistencies here! Thin coconut milk forms the base of the gravy, medium coconut milk adds richness, and thick coconut milk gives it that final, luxurious touch. Don’t skip this – it’s what makes this curry so special.
• Kerala Spices: Cardamom, cloves, and cinnamon are essential for that authentic Kerala flavor. And don’t underestimate the power of fresh curry leaves! They add a lovely aroma and a subtle, slightly bitter note.
• Small Onions (Shallots): These add a delicate sweetness that regular onions just can’t match. If you can’t find them, you can use a little less of a regular onion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Fish: In a bowl, combine the king fish steaks with pepper powder, turmeric powder, salt, and lemon juice. Gently mix and let it sit for about 30 minutes. This helps the fish absorb the flavors and stay nice and firm.
2. Fry the Fish: Heat a little coconut oil in a pan over medium heat. Shallow fry the marinated fish for 2-3 minutes per side, until lightly golden. Set aside. Don’t overcrowd the pan – fry in batches if needed.
3. Temper the Spices: In a separate, larger pan, heat a generous amount of coconut oil. Add the cardamom, cinnamon stick, and cloves. Let them sizzle for a minute or so, until fragrant.
4. Sauté the Aromatics: Add the crushed ginger-garlic paste and slit green chilies to the pan. Sauté for a minute, then add the chopped onions and small onions. Cook until the onions are soft and golden brown.
5. Build the Gravy: Pour in the thin coconut milk and bring it to a gentle boil. Add the fried fish and a pinch of salt. Simmer for about 5-7 minutes, allowing the flavors to meld.
6. Add More Coconut Goodness: Pour in the medium coconut milk and continue cooking until the gravy thickens slightly. Stir in the chopped tomatoes and curry leaves.
7. Finish with Thick Coconut Milk: Once the tomatoes soften, gently pour in the thick coconut milk. Heat through gently – don’t let it boil! If you prefer a thicker gravy, mix 2 tsp of cornflour with a little water and stir it into the curry.
8. Serve & Enjoy: And that’s it! Your Kerala King Fish Curry is ready to be devoured.

Expert Tips

• Don’t Overcook the Fish: The fish should be flaky but still moist. Overcooking will make it dry and rubbery.
• Gentle Simmer: Keep the heat on medium-low throughout the cooking process. This allows the flavors to develop without scorching the coconut milk.
• Fresh is Best: Using fresh spices and coconut milk will give you the most authentic flavor.

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: Adjust the number of green chilies to control the heat. For a mild curry, use 1-2 chilies. For a medium curry, use 3-4. And for a hot curry, go wild!
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a pinch of asafoetida (hing) for extra flavor during these special occasions.

Serving Suggestions

This curry is traditionally served with:

• Palappam (Lace-edged Pancakes): The perfect pairing! The soft, fluffy palappam soaks up all that delicious gravy.
• Appam: Another popular choice.
• Rice: Steamed rice is always a good option.
• Bread: A simple loaf of bread works well too, especially for a quick and easy meal.

Storage Instructions

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

FAQs

• What type of fish is best for this curry? King fish is traditional, but pomfret, snapper, or any other firm white fish will work well.
• Can I use store-bought coconut milk? Yes, absolutely! Just make sure to use good quality coconut milk.
• How do I adjust the spice level? Simply adjust the number of green chilies.
• What is the best way to serve this curry – with rice, bread, or appam? Traditionally, it’s served with appam or palappam, but rice and bread are also delicious options.
• Can this curry be made ahead of time? Yes! You can make the gravy ahead of time and add the fish just before serving.