Kingfish Curry Recipe – Kerala Style with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Kingfish Curry Recipe – Kerala Style with Coconut & Spices

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And let me tell you, this Kerala-style Kingfish Curry is something special. It’s packed with flavour, beautifully spiced, and has that creamy coconut goodness that just makes everything better. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it’s become a family favourite ever since. It’s a little bit of effort, but trust me – it’s so worth it.

Why You’ll Love This Recipe

This Kingfish Curry isn’t just delicious; it’s a little slice of Kerala on your plate. The combination of fresh kingfish, aromatic spices, and creamy coconut milk is simply divine. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion. Plus, the flavours develop beautifully as it simmers, making it even more satisfying.

Ingredients

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

• 500gm kingfish, cut into bite-sized pieces
• As needed coconut oil
• 2 onions, finely chopped
• 3 green chilies, slit lengthwise
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 1 stalk curry leaves
• 1 cup coconut milk
• 1 lime juice
• 1 tsp turmeric powder
• To taste salt
• 2 garlic cloves
• 1 inch cinnamon piece
• 1 tsp fennel seeds
• 2 tsp red chili powder (adjust to your spice preference!)
• 2 tsp coriander powder
• 2 tsp black pepper powder

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Kingfish (seer fish): This is the traditional choice for this curry. It has a firm texture that holds up well during cooking. You can substitute with other firm white fish like pomfret or snapper if you can’t find kingfish.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic Kerala flavour. It has a beautiful aroma and a subtle sweetness that complements the spices perfectly.
• Fennel Seeds: These little seeds are a game-changer. They add a lovely anise-like flavour that’s characteristic of Kerala cuisine. Lightly toasting them before grinding enhances their aroma even more.
• Curry Leaves: Fresh curry leaves are essential. They have a unique, citrusy aroma that’s unlike anything else. If you can grow your own, even better! They really elevate the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the kingfish with the lime juice, turmeric powder, and salt for about 20 minutes. This helps to tenderize the fish and infuse it with flavour.
2. While the fish is marinating, let’s make the spice paste. Grind the garlic cloves, cinnamon piece, fennel seeds, red chili powder, coriander powder, and black pepper powder with a little water to form a smooth paste. A good spice paste is the heart of any good Indian curry!
3. Heat coconut oil in a pan over medium heat. Lightly fry the marinated fish until it’s golden brown on all sides. Don’t cook it all the way through, as it will finish cooking in the curry. Set the fish aside.
4. In the same oil, sauté the chopped onions, slit green chilies, and grated ginger until the onions are softened and translucent.
5. Add the chopped tomatoes and curry leaves to the pan. Cook until the tomatoes break down and become soft and pulpy.
6. Now, stir in the ground spice paste and cook for about 2 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. You’ll start to smell the amazing aromas!
7. Return the fish to the pan. Add water mixed with the leftover marinade. Bring to a simmer and cook for about 5 minutes, or until the fish is cooked through.
8. Finally, pour in the coconut milk, gently swirl the pan, and remove from heat. Don’t let it boil after adding the coconut milk, or it might split. Serve hot!

Expert Tips

• Don’t overcook the fish! It’s better to slightly undercook it during the initial frying stage, as it will continue to cook in the curry.
• Adjust the spice level: Feel free to add more or less red chili powder depending on your preference.
• Use good quality coconut milk: This makes a huge difference in the flavour and texture of the curry.

Variations

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

• Vegan Adaptation: Swap the kingfish for jackfruit or banana blossom. They both have a lovely texture that works well in this curry.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: My family loves it medium-hot, but you can easily adjust the amount of red chili powder to make it mild or extra spicy. My friend, Sarah, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is often served during Onam and Vishnu festivals in Kerala. It’s traditionally served with rice and a variety of side dishes.

Serving Suggestions

This Kingfish Curry is best served hot with steamed rice or fluffy appam (Kerala pancakes). 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. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What type of fish is best for this Kerala curry? Kingfish is traditional, but pomfret or snapper are great substitutes.
• Can I use store-bought curry paste instead of making my own? While you can, the flavour won’t be quite the same. Making your own spice paste allows you to control the ingredients and freshness.
• How can I adjust the heat level of this curry? Simply adjust the amount of red chili powder. Start with less and add more to taste.
• What is the best way to serve Kingfish Curry? With steamed rice or appam! And don’t forget a side of thoran.
• Can this curry be made ahead of time? Yes! You can make the curry a day ahead and store it in the refrigerator. The flavours will meld together beautifully.

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