Shol Fish Curry Recipe – Kerala Style Coconut & Cherry Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Shol Fish Curry Recipe – Kerala Style Coconut & Cherry Tomato Delight

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And this one? This Shol Fish Curry is special. It’s a taste of Kerala right in your kitchen – fragrant, flavorful, and utterly comforting. I first made this when I was trying to recreate a dish my friend’s grandmother made during a visit to Kochi, and honestly, it’s become a family favorite ever since. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful blend of tangy tomatoes, creamy coconut milk, and the delicate flavor of Shol fish. The little burst of sweetness from the cherry tomatoes really elevates it. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a special occasion. You’ll love how quickly it comes together without sacrificing any of that authentic Kerala flavor.

Ingredients

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

• 9 small fish fillets (Shol fish)
• 1.5 teaspoon salt
• 1 teaspoon turmeric
• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 0.5 teaspoon fennel seeds
• 1 tablespoon grated garlic ginger
• Few fresh curry leaves
• 1 small red onion, thinly sliced
• 1 small tomato, thinly sliced
• 4.15 oz cherry tomatoes, halved
• 1 tablespoon tomato paste
• 1.5 cup coconut milk
• 2 green chili, slit
• 1 teaspoon tamarind paste
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon chili powder

Ingredient Notes

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

• Shol Fish: This is a small, delicate fish popular in Kerala. It has a lovely mild flavor that works beautifully in curries. If you can’t find it (more on that in the FAQs!), you can substitute with other flaky white fish.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic Kerala flavor. It has a distinct aroma that’s just right for this curry.
• Mustard & Fennel Seeds: These little seeds are the foundation of many South Indian dishes. Sizzling them in oil releases their incredible aroma.
• Kerala Curry Leaf Usage: Curry leaves are a must! They add a unique, slightly citrusy flavor. Fresh is best, but dried can work in a pinch.
• Tamarind Paste: This adds a lovely tanginess. A little goes a long way, so start with a teaspoon and adjust to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, gently coat the Shol fish fillets with 1 teaspoon of salt and 1 teaspoon of turmeric. Let this sit for about 15 minutes – it helps to firm up the fish and infuse it with flavor.
2. While the fish marinates, prep your veggies. Thinly slice the red onion and tomato, and halve those sweet cherry tomatoes.
3. Now, heat the coconut oil in a nice wide pan over medium heat. Once hot, add the black mustard seeds and fennel seeds. Let them sizzle and pop – that’s how you know they’re ready!
4. Add the grated garlic ginger and a generous handful of fresh curry leaves. Sauté for just about a minute, until fragrant.
5. In a small bowl, mix together the coriander powder, fennel powder, chili powder, and about half a cup of water to form a paste. Add this paste to the pan, along with the sliced onion and tomato. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.
6. Pour in the coconut milk, tomato paste, slit green chilies, and the remaining water. Bring the curry to a simmer and let it cook for a few minutes, allowing the flavors to meld.
7. Gently place the marinated fish fillets into the simmering curry. Add the halved cherry tomatoes and another sprinkle of curry leaves. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be gentle – Shol fish is delicate!
8. Finally, give the curry a taste and adjust the seasoning with salt if needed. Serve hot with steamed rice or fluffy appam.

Expert Tips

• Don’t overcook the fish! Shol fish cooks quickly.
• Use a wide pan so the fish cooks evenly.
• Fresh curry leaves make all the difference.
• Adjust the chili powder to your spice preference.

Variations

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

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom for a delicious vegan version.
• Spice Level: If you like it mild, reduce the chili powder. For a spicier kick, add a pinch of cayenne pepper or use more green chilies. My brother loves it really spicy, so I always keep extra chilies on hand for him!
• Regional Variations: Coastal Kerala versions often use more coconut, while inland versions might incorporate more tamarind.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a pinch of asafoetida (hing) for extra flavor during these special occasions.

Serving Suggestions

This Shol Fish Curry is fantastic with:

• Steamed rice (a classic pairing!)
• Appam (a Kerala-style pancake)
• Kerala parotta (layered flatbread)
• A side of thoran (stir-fried vegetables)

Storage Instructions

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

FAQs

Q: What is Shol Fish and where can I find it?

A: Shol fish (also known as Anchovy or Silver Fish) is a small, delicate fish popular in Kerala cuisine. It can be tricky to find outside of India or specialized Asian markets.

Q: Can I use a different type of fish?

A: Absolutely! If you can’t find Shol fish, you can substitute with other flaky white fish like cod, tilapia, or halibut.

Q: How do I adjust the spice level of this curry?

A: Easily! Reduce the amount of chili powder for a milder curry, or add more for a spicier one. You can also add a pinch of cayenne pepper for extra heat.

Q: What is the best way to serve this Shol Fish Curry?

A: With steamed rice and a side of thoran! But honestly, it’s delicious with anything that will soak up that flavorful sauce.

Q: Can this curry be made ahead of time?

A: Yes, you can make the curry base (up to step 6) ahead of time and store it in the refrigerator for up to a day. Add the fish just before serving.

Q: What is tamarind paste and can I substitute it?

A: Tamarind paste is made from the fruit of the tamarind tree and adds a lovely tangy flavor. If you don’t have it, you can substitute with a tablespoon of lemon juice or a teaspoon of vinegar, but the flavor won’t be quite the same.