Seer Fish Curry Recipe – Raw Mango & Coconut Milk Kerala Style

Last Updated on 4 months by Neha Deshmukh

Seer Fish Curry Recipe – Raw Mango & Coconut Milk Kerala Style

Introduction

Oh, this Seer Fish Curry! It’s one of those dishes that instantly transports me back to my grandmother’s kitchen in Kerala. The aroma of coconut milk simmering with spices… it’s pure comfort. I first made this when I was trying to recreate her flavors after moving away from home, and honestly, it took a few tries to get it just right. But now, I’m so excited to share this Kerala-style raw mango and coconut milk seer fish curry with you. It’s a little bit of sunshine in a bowl, perfect with a steaming plate of rice.

Why You’ll Love This Recipe

This isn’t just any fish curry. The combination of tangy raw mango, creamy coconut milk, and the delicate flavor of seer fish (also known as kingfish) is simply divine. It’s a beautiful balance of sweet, sour, and spicy – a true taste of Kerala cuisine. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• 1 tablespoon Coconut oil
• 2-inch piece Ginger, sliced
• 2 green chilies, chopped
• 10 shallots (small onions), sliced
• 1 Raw Mango, peeled and diced
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 5 sprigs fresh curry leaves
• 1.5 teaspoon salt
• 500 grams Seer fish steaks
• 1 heaped teaspoon corn flour
• 0.5 cup water
• 2 cups thin coconut milk (if using homemade)
• 1 cup thick coconut milk (if using homemade)
• 2 cups canned coconut milk (if using store-bought)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Coconut Oil: In Kerala, coconut oil is everything. It adds a distinct flavor, but you can use vegetable oil if you don’t have it. Coconut oil is also great for your health – it contains medium-chain triglycerides which are easily digested.

Shallots vs. Onions: Shallots have a milder, sweeter flavor than regular onions. They really shine in this curry, but if you can’t find them, you can substitute with a small red onion.

Raw Mango: Choosing the right mango is key. You want one that’s firm and slightly tart, not overly ripe. It should give a little when you press it gently.

Kashmiri Red Chili Powder: This is where the beautiful red color comes from! It’s also much milder than other chili powders, adding flavor without too much heat.

Coconut Milk: Understanding the difference between thin and thick coconut milk is important. Thin coconut milk (the first press) is lighter and more watery, while thick coconut milk (the second press) is richer and creamier. If you’re using canned coconut milk, you can use full-fat for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium flame. Add the sliced shallots, ginger, and chopped green chilies. Sauté until the shallots soften and turn golden brown – about 2 minutes.
2. Reduce the heat to low. Add the diced raw mango, Kashmiri red chili powder, and turmeric powder. Fry for just 10 seconds to bloom the spices and release their aroma. Don’t let them burn!
3. Pour in the thin coconut milk (or 2 cups of water if you’re using canned coconut milk). Bring the mixture to a gentle boil, then simmer for about 5 minutes, allowing the flavors to meld.
4. In a small bowl, mix the corn flour with ½ cup of water to create a slurry. Add this slurry to the curry, along with the fresh curry leaves and salt. Stir well to thicken the sauce.
5. Now, gently pour in the thick coconut milk (or the remaining canned coconut milk) and 1 cup of water (if using homemade coconut milk). Stir very gently – we don’t want to break the coconut milk.
6. Carefully add the seer fish steaks to the curry. Cover the pan and simmer on low heat for 7-8 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Serve hot with steamed rice. A side of simple vegetable thoran (stir-fry) would be perfect too!

Expert Tips

• Don’t overcook the fish! It should be flaky and tender, not dry and rubbery.
• Taste and adjust the salt as needed.
• For a richer flavor, you can add a pinch of fenugreek seeds along with the shallots.

Variations

This recipe is pretty versatile. Here are a few ideas to spice things up:

Vegan Seer Fish Curry (Using Jackfruit or Banana Blossom): My friend Priya loves making this vegan! Simply substitute the seer fish with 500g of jackfruit or banana blossom. Marinate the jackfruit/blossom in turmeric and salt for 15 minutes before adding it to the curry.

Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check the labels on your canned coconut milk and spices to be sure.

Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilies and Kashmiri red chili powder to your liking. For a milder curry, remove the seeds from the green chilies. For a spicier kick, add a pinch of cayenne pepper.

Festival Adaptations (Onam, Vishu): This curry is often made during Onam and Vishu in Kerala. It’s a festive dish that’s meant to be shared with family and friends.

Serving Suggestions

This Seer Fish Curry is best served hot with:

• Steamed rice (Kerala Matta rice is traditional!)
• Appam (lace-edged pancakes)
• Chapati or roti
• A side of vegetable thoran or stir-fry

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 flavors actually develop even more overnight!

FAQs

What type of fish can I substitute for Seer Fish?

You can use other firm white fish like pomfret, cod, or halibut.

Can I make this curry ahead of time?

Yes, you can make the curry base (up to step 5) ahead of time and store it in the refrigerator for up to a day. Add the fish just before serving.

How do I know when the fish is cooked through?

The fish should flake easily with a fork and be opaque throughout.

What is the best way to prepare fresh coconut milk?

Grate the coconut and soak it in warm water. Squeeze the grated coconut to extract the milk. You’ll get two presses – thin and thick coconut milk.

Can I use frozen mango in this recipe?

While fresh is best, you can use frozen mango in a pinch. Thaw it completely and drain any excess liquid before adding it to the curry.

Is Kashmiri chili powder essential for the color?

Not essential, but it really does make a difference! If you can’t find it, you can use a combination of paprika and a pinch of cayenne pepper for color and a little heat.