King Fish Curry Recipe – Kerala Style Coconut Milk Fish Fry

Last Updated on 4 months by Neha Deshmukh

King Fish Curry Recipe – Kerala Style Coconut Milk Fish Fry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style King Fish Curry. Growing up, this was a weekend staple at my grandmother’s house, and the aroma of coconut milk and spices simmering on the stove is a memory I truly cherish. It’s a dish that embodies the warmth and flavour of Kerala cuisine, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This King Fish Curry isn’t just delicious; it’s a celebration of flavours! The combination of fresh King Fish (also known as Seer Fish or Vanjaram), fragrant spices, and creamy coconut milk is simply divine. It’s a relatively easy recipe to make, even if you’re new to Kerala cooking, and the results are so worth it. Plus, it’s a fantastic way to experience the authentic taste of South Indian cuisine.

Ingredients

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

• 500 gm King Fish steaks
• 1 cup thin coconut milk
• 0.5 cup thick coconut milk
• 0.75 tsp cumin powder
• 0.75 tsp garam masala powder
• 1 tsp coriander powder
• 5 shallots
• 2 green chillies
• 1 sprig curry leaves
• 1 inch ginger
• 1 tsp chilli powder
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 2 tbsp vinegar
• 1 small piece of tamarind
• Salt to taste
• 1 tbsp coconut oil
• 4 shallots (sliced)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key components:

• Coconut Milk: We’re using both thin and thick coconut milk. Thin coconut milk provides the base for the curry, while the thick coconut milk adds richness and creaminess at the end. Don’t skimp on quality here – it makes a huge difference!
• Kerala Spices: The blend of spices is what gives this curry its signature flavour. Cumin, coriander, turmeric, and garam masala work together beautifully.
• King Fish: King Fish is a firm, flavorful fish that holds up well in curries. It’s a favourite in Kerala for a reason! If you can’t find it, I’ll share some substitution ideas in the FAQs.
• Tamarind: A little tamarind adds a lovely tanginess that balances the richness of the coconut milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind all the ingredients listed under ‘To Grind’ – shallots, green chillies, curry leaves, ginger, chilli powder, coriander powder, turmeric powder, vinegar, tamarind, and salt – into a smooth paste. A little water can help if needed.
2. Now, coat the King Fish steaks thoroughly with this fragrant masala paste. Make sure every nook and cranny is covered! Marinate for at least 1 hour. I usually leave it for a couple of hours, or even overnight in the fridge for a deeper flavour.
3. In a saucepan, combine the marinated fish with the thin coconut milk. Bring it to a boil over medium heat.
4. Add the cumin powder, garam masala powder, and coriander powder. Gently mix to avoid breaking the fish. We want those beautiful steaks to stay intact!
5. Simmer on low heat, stirring occasionally, until the fish is fully cooked – about 20-25 minutes. You’ll know it’s done when the fish flakes easily with a fork.
6. Pour in the thick coconut milk, adjust the salt if needed, and heat through without letting it boil. Boiling can cause the coconut milk to separate.
7. While the curry is simmering, let’s make the tempering. Heat coconut oil in a separate pan. Fry sliced shallots until they’re golden brown and crispy. Then, add the curry leaves and sauté briefly until fragrant.
8. Finally, pour the fried shallot-curry leaf mixture over the curry. Serve hot with chapati or porotta.

Expert Tips

• Don’t overcook the fish! It’s better to slightly undercook it, as it will continue to cook in the residual heat.
• Use a non-stick pan to prevent the fish from sticking.
• Taste as you go and adjust the spices to your liking.
• For a richer flavour, use freshly ground spices.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Spice Level: If you like it mild, reduce the number of green chillies. For a medium spice level, use the recipe as is. And if you’re a chilli lover, feel free to add an extra chilli or a pinch of cayenne pepper!
• Regional Variations: Coastal Kerala variations often include kokum instead of tamarind for a slightly different tang. Some families also add a pinch of fenugreek seeds to the masala paste.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add small pearl onions to the curry for a festive touch. My aunt always makes a huge batch for Onam Sadhya!

Serving Suggestions

This King Fish Curry is best served hot with:

• Chapati or Porotta (Kerala flatbread)
• Steamed Rice
• A side of vegetable thoran (stir-fry)
• Papadums

Storage Instructions

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

FAQs

1. What type of fish can I substitute for King Fish?

If you can’t find King Fish, you can use other firm white fish like Snapper, Grouper, or even Cod. Just adjust the cooking time accordingly.

2. How do I make thin and thick coconut milk at home?

Grate a mature coconut and soak it in warm water. Squeeze the grated coconut to extract the milk. The first squeeze is thick coconut milk, and the second squeeze is thin coconut milk.

3. What is the best way to remove the fish bones from King Fish?

King Fish can have quite a few small bones. Ask your fishmonger to fillet the fish and remove the bones for you. Alternatively, you can carefully run your fingers along the flesh to feel for any remaining bones.

4. Can this curry be made ahead of time?

Yes, you can make the masala paste and marinate the fish a day in advance. However, it’s best to add the thick coconut milk just before serving to prevent it from separating.

5. What is the significance of using tamarind in Kerala fish curries?

Tamarind adds a unique tangy flavour that balances the richness of the coconut milk and spices. It’s a staple ingredient in Kerala cuisine and is believed to aid digestion.

Enjoy this taste of Kerala! I hope you love this King Fish Curry as much as my family does. Let me know in the comments how it turns out for you!