Loading...
A classic Kerala dish featuring firm fish simmered in a tangy, spicy coconut milk gravy. The unique flavor comes from kudampuli (Malabar tamarind) and fragrant curry leaves, best served with steamed rice.
Prepare Fish and Tamarind
Sauté Aromatics
Cook the Spices
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A classic Kerala dish featuring firm fish simmered in a tangy, spicy coconut milk gravy. The unique flavor comes from kudampuli (Malabar tamarind) and fragrant curry leaves, best served with steamed rice.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 423.14 calories per serving with 28.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gravy and Cook Fish
Finish with Thick Coconut Milk
Prepare the Tempering (Tadka)
Combine and Rest
This curry base works wonderfully with prawns (chemmeen) or even firm vegetables like mushrooms and raw banana. Adjust cooking time accordingly.
If you cannot find kudampuli, substitute with 1 tablespoon of thick tamarind paste or 2 chopped medium tomatoes. Note that this will alter the authentic flavor profile.
For a thicker, more traditional gravy, you can use freshly ground coconut paste instead of coconut milk. Grind 1 cup of fresh coconut with a little water to a fine paste and add it in step 4.
The fish in this curry is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory effects, which can help combat chronic inflammation in the body.
Coconut oil and coconut milk contain Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The combination of spices like chili powder and fenugreek can help give a slight boost to your metabolism and aid in digestion.
One serving of Kerala Fish Curry (approximately 1 cup or 280g) contains around 350-450 calories. The exact count depends on the type of fish and the amount of coconut milk and oil used.
Yes, it is a very healthy dish. The fish provides high-quality protein and heart-healthy Omega-3 fatty acids. Coconut milk offers healthy fats (MCTs), and spices like turmeric, ginger, and garlic have powerful anti-inflammatory and antioxidant properties.
Kudampuli, or Malabar Tamarind, is a dried fruit used as a souring agent in Kerala. It has a unique smoky and tangy flavor. If you can't find it, you can substitute with 1 tbsp of regular tamarind paste or a few pieces of kokum, though the flavor will be different.
Absolutely. Canned coconut milk is a convenient option. Use the full-fat version for the best flavor. To get thin and thick milk, you can either buy separate cans or use the thick, creamy part from the top of one can as 'thick milk' and dilute the rest with water for 'thin milk'.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The curry's flavor actually improves and deepens overnight, making it even more delicious the next day. Reheat gently on the stovetop.