Spicy Seer Fish Curry Recipe – Bolst’s Curry Powder & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Spicy Seer Fish Curry Recipe – Bolst’s Curry Powder & Coconut Milk

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. This Spicy Seer Fish Curry is one I’ve been perfecting for years – it’s got a beautiful depth of flavour thanks to Bolst’s Curry Powder and a generous helping of coconut milk. It’s a little bit spicy, a little bit tangy, and completely delicious. I first made this when I was craving something my grandmother used to make, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a flavour explosion! The combination of aromatic spices, the richness of the coconut milk, and the flaky seer fish (also known as kingfish) is simply divine. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a special occasion. You’ll love how easy it is to make restaurant-quality curry right in your own kitchen.

Ingredients

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

• 2 tablespoons coconut oil
• 0.5 teaspoon cumin seeds
• 1 sprig curry leaves
• 1.5 tablespoon minced ginger
• 0.5 cup sliced onions
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 2 teaspoons Bolst’s hot curry powder
• 1 teaspoon salt
• 6 tomatoes, deseeded and pureed
• 200 ml coconut milk
• 1 cup water
• 0.5 teaspoon sugar
• 500 grams fish steaks (seer fish/kingfish)
• 0.5 lime juiced
• 1 tablespoon coconut oil (for tempering)
• 0.25 teaspoon fenugreek seeds
• 0.5 teaspoon mustard seeds
• 2 sprigs curry leaves (for tempering)
• 3 green chillies, chopped (for tempering)

Ingredient Notes

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

• Bolst’s Curry Powder: This is the star of the show! It’s a fantastic blend that adds a unique depth and heat. If you can’t find it, you can substitute with a good quality Madras curry powder, but it won’t be quite the same.
• Seer Fish/Kingfish: I love using seer fish (surmai) because it holds its shape beautifully in the curry and has a lovely, firm texture. Kingfish is a great substitute if you can’t find seer fish. Other firm white fish like pomfret or even cod can work in a pinch.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic flavour. You can use refined coconut oil if you prefer a milder flavour, or unrefined for a stronger coconut aroma.
• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about colour! Kashmiri chilli powder gives the curry a gorgeous, vibrant red hue without being overly spicy. You can adjust the amount to your liking, of course.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, deseed and puree your tomatoes. Set them aside – we’ll need them shortly.
2. Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the cumin seeds, curry leaves, and minced ginger. Sauté for about a minute, until fragrant. You’ll know it’s ready when the cumin seeds start to sizzle.
3. Add the sliced onions and sauté until they soften and turn translucent – about 5-7 minutes. Patience is key here!
4. Now, add the Kashmiri red chilli powder, turmeric powder, coriander powder, and Bolst’s curry powder. Sauté on low heat for just a few seconds, stirring constantly, to prevent the spices from burning.
5. Stir in the salt and the pureed tomatoes. Cover the pan and cook for 6-7 minutes, until the tomatoes are fully cooked and the oil starts to separate from the mixture.
6. Pour in the coconut milk and water. Add the sugar and mix everything well. Bring to a gentle simmer.
7. Gently add the fish steaks to the curry. Cover the pan again and cook for 7-8 minutes, or until the fish is tender and flakes easily with a fork. Be careful not to overcook the fish!
8. Squeeze in the lime juice and remove from the heat. The lime juice brightens up the flavours beautifully.
9. Now for the tempering! Heat 1 tablespoon of coconut oil in a small pan. Add the fenugreek seeds and mustard seeds. Let them crackle – this is important for releasing their flavour.
10. Add the curry leaves and chopped green chillies. Sauté until the chillies blister, then pour the tempering over the curry. The sizzle and aroma are incredible!
11. Serve hot with steamed rice.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Using good quality, full-fat coconut milk makes a huge difference in the richness of the curry.
• Gently handling the fish is key to preventing it from breaking apart during cooking.

Variations

• Spice Level Adjustments: If you like it really hot, add a pinch of cayenne pepper or increase the amount of Bolst’s Curry Powder. For a milder curry, reduce the amount of chilli powder.
• Coconut Milk Variations: You can use thin or thick coconut milk depending on your preference. Thicker coconut milk will result in a richer, creamier curry.
• Regional Fish Options: My friend’s mom always makes this with pomfret, and it’s equally delicious! Feel free to experiment with other firm white fish.
• Festival Adaptations: This curry is a staple during Onam and other Kerala festivals. My family often makes a larger batch to share with friends and neighbours.

Serving Suggestions

This curry is best served hot with fluffy steamed rice. A side of simple vegetable thoran (stir-fry) or a cooling raita (yogurt dip) complements it 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

• What type of fish is best for this curry? Seer fish (surmai) or kingfish are ideal, but you can also use pomfret, cod, or other firm white fish.
• Can I make this curry ahead of time? Yes, you can! The flavours will meld together beautifully. Just add the fish right before serving.
• What is Bolst’s Curry Powder and where can I find it? Bolst’s is a fantastic Indian spice blend known for its complex flavour. You can find it at specialty Indian grocery stores or online.
• How can I adjust the spice level of this curry? Adjust the amount of Kashmiri red chilli powder and Bolst’s Curry Powder to your liking.
• Can I use a different type of coconut milk? Yes, you can use thin or thick coconut milk depending on your preference.

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