Last Updated on 2 months by Neha Deshmukh

Rockfish Curry Recipe – Coconut Milk & Curry Leaf Delight

Introduction

Oh, curry! Is there anything more comforting? I’ve been making this Rockfish Curry for years – it’s a dish that always feels like a warm hug. I first stumbled upon a similar version during a trip to Kerala, and I’ve been tweaking it ever since to get it just right. It’s packed with flavour, beautifully aromatic, and surprisingly easy to make. Get ready for a taste of South India in your own kitchen!

Why You’ll Love This Recipe

This Rockfish Curry isn’t just delicious; it’s a winner for so many reasons. It’s relatively quick to prepare – ready in under 30 minutes! The combination of creamy coconut milk, fragrant curry leaves, and a little kick from the Serrano peppers is simply divine. Plus, it’s a fantastic way to enjoy a healthy and flavorful meal.

Ingredients

Here’s what you’ll need to create this Rockfish Curry magic:

• 2 pounds Rockfish or another firm white fish
• 1 teaspoon salt
• 0.25 teaspoon turmeric
• 2 tablespoons coconut oil
• 2 medium red onions
• 12 pearl onions
• 40 small curry leaves
• 2 Serrano peppers
• 0.5 inch knob ginger
• 1 teaspoon freshly ground black peppercorns
• 1.5 cans coconut milk (about 400ml each)
• 0.25 cup water (60ml)
• 1 teaspoon apple cider vinegar

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Rockfish: Choosing the Right Firm White Fish

Rockfish is my go-to because it holds its shape beautifully in the curry. But feel free to substitute with cod, halibut, or even snapper. Just make sure it’s a firm, white fish that won’t fall apart during cooking.

Coconut Oil: The Importance of Quality & Flavor

Don’t skimp on the coconut oil! It really adds to the authentic flavour. I prefer using a good quality, virgin coconut oil. It has a lovely aroma and a subtle coconut taste.

Curry Leaves: Aromatic & Essential – Sourcing & Freshness

Curry leaves are essential for this recipe. They have a unique, almost citrusy aroma that you won’t find anywhere else. You can find them at Indian grocery stores, or sometimes in well-stocked supermarkets. Fresh is always best, but frozen works in a pinch.

Serrano Peppers: Heat Level & Substitutions

Serrano peppers bring a lovely warmth to the curry. If you’re sensitive to spice, you can reduce the amount or substitute with milder green chilies. Remember to handle them carefully!

Coconut Milk: Full-Fat vs. Light – Which to Use?

Full-fat coconut milk is the way to go for the richest, creamiest curry. However, if you’re watching your calories, you can use light coconut milk. Just be aware that the flavour and texture won’t be quite as luxurious.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s marinate the fish. In a bowl, gently toss the rockfish chunks with the salt and turmeric. Let it sit for about 15 minutes – this helps to season the fish and tenderize it slightly.

Now, heat the coconut oil in a large pan or pot over medium heat. Add the red onions and pearl onions, along with the curry leaves and Serrano peppers. This is where the magic starts!

Sauté everything until the onions are beautifully caramelized – this takes about 15 minutes, so be patient. Stir frequently to prevent burning.

Next, add the minced ginger, black pepper, and remaining turmeric. Stir-fry for another 2 minutes until fragrant. Reserve about half of this onion mixture for garnish – it adds a lovely texture and flavour at the end.

Gently place the marinated fish into the pan. Pour in one can of coconut milk and the water. Bring to a simmer, then cover and cook for about 5 minutes, or until the fish is almost cooked through.

Pour in the remaining half can of coconut milk and the apple cider vinegar. Simmer for another few minutes, until the fish is fully cooked and the sauce has thickened slightly.

Finally, garnish with the reserved onion mixture and, if you like, a sprinkle of cashews. Serve hot with fluffy rice.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Caramelization of Onions

Don’t rush the caramelization process! Low and slow is the key. The onions should be a deep golden brown and wonderfully sweet.

Balancing Spice Levels: Adjusting the Serrano Peppers

Taste as you go! Add more Serrano peppers if you like it spicier, or remove the seeds for a milder flavour.

Using Fresh vs. Dried Curry Leaves

Fresh curry leaves are always best, but if you can’t find them, you can use dried. Use about half the amount of dried curry leaves as you would fresh.

Ensuring the Fish is Cooked Through

The fish should be opaque and flake easily with a fork. Be careful not to overcook it, or it will become dry.

The Role of Apple Cider Vinegar in Flavor Development

The apple cider vinegar adds a lovely tanginess that balances the richness of the coconut milk. Don’t skip it!

Variations

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

Vegan Rockfish Curry (Using Jackfruit or Vegetables)

My friend, Priya, loves making this vegan by swapping the rockfish for jackfruit or a mix of vegetables like cauliflower, potatoes, and green beans.

Gluten-Free Rockfish Curry

This recipe is naturally gluten-free! Just double-check that your apple cider vinegar is gluten-free if you have a severe allergy.

Spice Level Adjustments: Mild, Medium, Hot

Adjust the amount of Serrano peppers to your liking. For mild, use just one pepper and remove the seeds. For hot, use three or four peppers and leave the seeds in.

Kerala Style Rockfish Curry (Regional Adaptation)

For a more authentic Kerala flavour, add a pinch of mustard seeds and a dried red chili to the oil at the beginning of the recipe.

Goan Rockfish Curry (Regional Adaptation)

Add a tablespoon of Goan red chili paste for a vibrant colour and a fiery kick.

Serving Suggestions

This Rockfish Curry is best served with fluffy basmati rice. A side of warm naan bread is also a great addition for soaking up all that delicious sauce. A simple cucumber raita can help cool things down if you’ve added a lot of spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of fish can I substitute for rockfish?

Cod, halibut, or snapper are all great substitutes.

Can I make this curry ahead of time?

Yes, you can make the curry a day ahead. The flavours will actually develop even more overnight!

How can I reduce the heat in this curry?

Remove the seeds from the Serrano peppers, or use milder green chilies. You can also add a dollop of yogurt to the curry to help cool it down.

What is the best way to store leftover curry?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this Rockfish Curry?

Yes, you can freeze it, but the texture of the fish may change slightly. It’s best to freeze it without the garnish.