Kerala Fish Curry
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.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Fish and Tamarind
- b.Clean the fish pieces and pat them dry. In a bowl, mix 1/4 tsp of the turmeric powder, 1 tsp of the Kashmiri red chilli powder, and 1/2 tsp of the salt. Rub this mixture gently over the fish pieces and set aside to marinate for 15-20 minutes.
- c.While the fish marinates, soak the kudampuli pieces in 1/2 cup of warm water and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat 3 tbsp of coconut oil in a traditional clay pot (manchatti) or a wide, heavy-bottomed pan over medium heat.
- c.Add the chopped ginger, garlic, green chilies, and most of the sliced shallots (reserving about 2 tbsp for tempering). Sauté for 5-6 minutes until the shallots are soft and translucent.
- d.Add one sprig of curry leaves and continue to sauté for another 30 seconds until fragrant.
- 3
Step 3
- a.Cook the Spices
- b.Reduce the heat to low. Add the remaining turmeric powder, the rest of the Kashmiri red chili powder, coriander powder, and roasted fenugreek powder.
- c.Stir continuously for about 1 minute until the spices are aromatic and the oil begins to separate. Be careful not to burn them.
- 4
Step 4
- a.Simmer the Gravy and Cook Fish
- b.Pour in the soaked kudampuli along with its water. Add the thin coconut milk and the remaining salt. Stir well to combine.
- c.Increase the heat to medium and bring the gravy to a gentle simmer.
- d.Carefully place the marinated fish pieces into the simmering gravy in a single layer.
- e.Gently swirl the pan to ensure the fish is submerged. Avoid using a ladle to stir, as this can break the delicate fish pieces.
- f.Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. The gravy will thicken slightly.
- 5
Step 5
- a.Finish with Thick Coconut Milk
- b.Reduce the heat to the lowest possible setting. Pour in the thick coconut milk.
- c.Gently swirl the pan again to incorporate the milk. Heat for just 1-2 minutes until it's warmed through.
- d.Do not let the curry boil after adding thick coconut milk, as it can curdle. Turn off the heat.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Add the mustard seeds and let them splutter completely.
- d.Add the fenugreek seeds, broken dried red chilies, the reserved sliced shallots, and the final sprig of curry leaves.
- e.Sauté, stirring frequently, until the shallots turn a deep golden brown and become crispy.
- 7
Step 7
- a.Combine and Rest
- b.Pour the hot tempering mixture over the fish curry. You should hear a satisfying sizzle.
- c.Immediately cover the pot and let the curry rest for at least 30 minutes, or ideally a few hours, before serving. This allows the flavors to meld and deepen.
- d.Serve hot with steamed rice, appam, or idiyappam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use a traditional clay pot (manchatti). It promotes slow, even cooking and enhances the flavor.
- 2Do not overcook the fish. It should be just flaky. Swirl the pan instead of stirring with a ladle to prevent the fish from breaking.
- 3This curry tastes even better the next day as the flavors deepen overnight.
- 4Kudampuli (Malabar tamarind) is key to the unique tangy flavor. If unavailable, you can use a small ball of regular tamarind pulp, but the taste will be different.
- 5Always add the thick coconut milk on low heat and do not boil it to prevent it from splitting.
- 6Use fresh, firm-fleshed fish like Kingfish (Neimeen), Seer Fish (Aiykoora), Pomfret (Avoli), or Mackerel (Ayala) for the best results.
Adapt it for your goals.
Different Protein
This curry base works wonderfully with prawns (chemmeen) or even firm vegetables like mushrooms and raw banana. Adjust cooking time accordingly.
Tanginess AgentTanginess Agent
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.
With Ground CoconutWith Ground Coconut
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.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
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.
Anti-inflammatory Properties
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.
Source of Healthy Fats
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.
Boosts Metabolism
The combination of spices like chili powder and fenugreek can help give a slight boost to your metabolism and aid in digestion.
Frequently asked questions
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.