Mackarel Fish Curry Recipe – Coconut & Fennel Kerala Style

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 250 gm
    fish
  • 1 tbsp
    coconut oil
  • 0.75 tsp
    fenugreek seeds
  • 6 count
    pearl onions
  • 3 count
    green chillies
  • 2 count
    tomatoes
  • 1 to taste
    salt
  • 1 tsp
    red chilli powder
  • 1 tbsp
    coriander powder
  • 0.5 tsp
    turmeric powder
  • 1 for garnish
    curry leaves
  • 0.25 cup
    grated coconut
  • 0.5 tsp
    fennel powder
Directions
  • Grind grated coconut and fennel powder with minimal water into a smooth paste. Set aside.
  • Heat coconut oil in a clay pot. Briefly fry fenugreek seeds until aromatic.
  • Add sliced pearl onions and sauté until translucent.
  • Stir in chopped green chilies and tomatoes. Add salt and cook until tomatoes soften and release their juices.
  • Mix red chili powder, coriander powder, and turmeric powder into the mixture. Sauté until fragrant.
  • Pour in enough water to cook the fish (approximately 2 cups) and bring to a boil.
  • Add fish pieces and simmer until fully cooked (8-10 minutes).
  • Gently stir in the coconut-fennel paste. Remove from heat immediately to prevent splitting.
  • Garnish with fresh curry leaves. Let the curry rest for 15 minutes before serving with rice.
Nutritions
  • Calories:
    280 kcal
    25%
  • Energy:
    1171 kJ
    22%
  • Protein:
    25 g
    28%
  • Carbohydrates:
    12 mg
    40%
  • Sugar:
    4 mg
    8%
  • Salt:
    450 g
    25%
  • Fat:
    15 g
    20%

Last Updated on 2 months by Neha Deshmukh

Mackarel Fish Curry Recipe – Coconut & Fennel Kerala Style

Introduction

Oh, fish curry. Is there anything more comforting? This Mackarel Fish Curry, or meen curry as we call it back home, is a real taste of Kerala. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. The combination of coconut, fennel, and perfectly spiced gravy is just… chef’s kiss. I’m so excited to share this recipe with you – it’s a little bit of sunshine on a plate!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a flavour explosion! The subtle sweetness of fennel beautifully complements the richness of the coconut, and the mackarel (or bangda as it’s known locally) cooks up so tender. It’s a relatively quick curry to make, perfect for a weeknight, but special enough to impress guests. Plus, it’s a fantastic way to experience the authentic flavours of Kerala cuisine.

Ingredients

Here’s what you’ll need to create this delicious Mackarel Fish Curry:

  • 250gm Mackarel fish (cut into pieces)
  • 1 tbsp Coconut oil
  • 0.75 tsp Fenugreek seeds
  • 6 Pearl onions (sliced)
  • 3 Green chillies (chopped)
  • 2 Tomatoes (chopped)
  • Salt to taste
  • 1 tsp Red chilli powder
  • 1 tbsp Coriander powder
  • 0.5 tsp Turmeric powder
  • For garnish: Curry leaves
  • 0.25 cup Grated coconut
  • 0.5 tsp Fennel powder

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

  • Coconut Oil: The foundation of Kerala cuisine! It imparts a unique flavour that you just can’t replicate with other oils. If you can, use a good quality, cold-pressed coconut oil.
  • Fenugreek Seeds: These little seeds are aromatic powerhouses. Don’t skip them! They add a lovely depth of flavour. Just be careful not to burn them – a quick fry is all they need.
  • Pearl Onions: These add a delicate sweetness and a lovely texture to the curry. If you can’t find pearl onions, you can substitute with small shallots.
  • Fennel Powder: This is what sets this curry apart! It’s a unique spice profile that’s not often found in other Indian fish curries. It adds a subtle anise-like flavour that’s incredibly addictive.
  • Mackarel Fish: A regional choice, mackarel is readily available and holds its shape beautifully in the curry. You can also use other firm white fish like pomfret or seer fish.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, let’s make the coconut-fennel paste. Grind the grated coconut and fennel powder with just a minimal amount of water into a really smooth paste. Set this aside – it’s the star of the show!
  2. Heat the coconut oil in a clay pot (more on that later!). Briefly fry the fenugreek seeds until they become fragrant – about 30 seconds.
  3. Add the sliced pearl onions and sauté until they turn translucent. This usually takes about 5-7 minutes.
  4. Now, stir in the chopped green chillies and tomatoes. Add salt to taste and cook until the tomatoes soften and release their juices. This will take another 5-7 minutes.
  5. Time for the spice blend! Mix in the red chilli powder, coriander powder, and turmeric powder. Sauté for a minute or two until everything is fragrant. You’ll know it’s ready when the oil starts to separate.
  6. Pour in enough water to cook the fish – about 2 cups should do it – and bring the mixture to a boil.
  7. Gently add the fish pieces and simmer until they are fully cooked. This usually takes about 8-10 minutes, depending on the thickness of the fish.
  8. Now for the magic! Gently stir in the coconut-fennel paste. Immediately remove the pot from the heat to prevent the curry from splitting.
  9. Garnish with fresh curry leaves. Let the curry rest for at least 15 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

  • Don’t overcook the fish! It should be flaky and tender, not rubbery.
  • Using a clay pot really does make a difference. It helps to distribute the heat evenly and adds a lovely earthy flavour to the curry.
  • Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

  • Vegan Adaptation: Swap the fish for firm tofu or jackfruit.
  • Gluten-Free Adaptation: This recipe is naturally gluten-free!
  • Spice Level Adjustment: Reduce the amount of red chilli powder for a milder curry, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped bird’s eye chilli for a real kick!
  • Festival Adaptations (Onam, Vishu): This curry is often made during Onam and Vishu festivals in Kerala. You can add a few more green chillies and a touch of tamarind pulp for a more festive flavour.

Serving Suggestions

This Mackarel Fish Curry is best served hot with a generous portion of steamed rice. A side of thoran (stir-fried vegetables) and a dollop of yogurt complete the meal perfectly.

Storage Instructions

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

FAQs

  • What type of fish is best for this Kerala-style curry? Mackarel is traditional, but pomfret, seer fish, or any other firm white fish will work well.
  • Can I use store-bought coconut paste instead of making my own? You can, but the flavour won’t be quite as fresh and vibrant. If you do use store-bought paste, look for one that’s made with 100% coconut and doesn’t contain any added preservatives.
  • How can I adjust the heat level of this curry? Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.
  • What is the significance of using a clay pot for this recipe? Clay pots distribute heat evenly and impart a unique earthy flavour to the curry. They’re also a traditional cooking vessel in Kerala.
  • How long does this curry typically keep in the refrigerator? Up to 2 days in an airtight container.
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