If you’ve ever been to Kerala, you know that food isn’t just a part of life there – it is life. And if you haven’t, then this Kerala Fish Curry recipe is your ticket to the lush backwaters, swaying coconut palms, and the warm, spicy air of God’s Own Country.
This curry is the perfect marriage of creamy coconut milk, the tang of kodampuli (Malabar tamarind), and the subtle heat of red chilli. The fish cooks gently in this gravy, soaking up all those glorious, bold flavours. Whether you serve it with pink-hued matta rice, fluffy idlis, or even a crusty bread to soak up the sauce, this dish always delivers comfort.
What makes this curry so special is how simple and homely it is. It’s the kind of recipe passed down from grandmothers to mothers to children, no measurements in old times, just andaaz se (instinctively). But don’t worry, I’ve got the exact measurements so you can bring the same magic to your kitchen.
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Why These Ingredients Make the Best Kerala Fish Curry
Every bite of this curry tells a story – and the ingredients are the storytellers.
- White fish (Tilapia, Pomfret, Kingfish): Mild and tender, it’s perfect for soaking up the rich flavors without overpowering them.
- Coconut oil: The soul of Kerala cooking. It’s nutty, aromatic, and instantly gives the curry an authentic touch.
- Kodampuli: Tangy, smoky, and earthy – this dried Malabar tamarind is what sets Kerala fish curry apart from other fish curries. If you can’t find it, tamarind paste will do, but you’ll miss that unique depth of flavor.
- Spices (Mustard seeds, fenugreek, coriander, turmeric, chili powder): This blend gives the curry its warmth, color, and unforgettable aroma.
- Coconut milk: Thick, creamy, and slightly sweet, it balances the tartness and spice beautifully.
The combination of tangy, creamy, and spicy is what makes this curry an instant comfort dish – perfect for rainy evenings or a big Sunday lunch spread.
Cooking Kerala Fish Curry Like a Local
Making Kerala Fish Curry isn’t complicated, but it’s about layering flavors patiently.
Start by marinating sliced fish in salt and turmeric. This not only seasons the fish but also helps keep it firm when cooking. Soak the kodampuli for a while – this draws out its deep tang.
In a heavy-bottomed pan (or if you’re lucky, a traditional clay pot), heat coconut oil until it’s warm and fragrant. Add mustard seeds and wait for them to do their happy little dance (the crackle!).
Toss in fenugreek, garlic, and ginger – the kitchen will start smelling heavenly. Add slit green chilies and shallots, stirring till they turn golden. Tomatoes go in next, breaking down into a saucy base.
Now’s the time to add the dry spices and let them bloom in the oil. Pour in the kodampuli-soaked water, add more water if needed, and let it simmer until it smells tangy and inviting.
Gently lay the fish into the gravy. Three minutes later, swirl in thick coconut milk, lower the heat, and let it finish cooking. The fish should be tender but not falling apart.
Kerala Fish Curry: Photo Gallery
What to Pair with Kerala Fish Curry
This curry is a versatile superstar. Traditionally, it’s paired with Kerala matta rice – the slightly chewy, earthy red rice that soaks up all that coconutty goodness.
If you’re feeling light, plain white rice works beautifully, but you can also enjoy it with:
- Fresh idlis for a South Indian breakfast twist.
- Appams (those lacy, soft rice pancakes that are so good with curries).
- Dosas for a crispy, tangy pairing.
Fun tip: The flavors deepen overnight, so if you make an extra batch and reheat it gently the next day, it’s even better.
Tips & Variations
- No kodampuli? Use tamarind paste or kokum – the taste will be slightly different but still delicious.
- For a lighter curry, skip the coconut milk and use thin coconut milk or just water.
- Adjust the red chili powder depending on how bold you want the spice.
- Always use fresh fish – frozen works in a pinch, but the flavor shines with fresh catch.
FAQs: Kerala Fish Curry Recipe
Q: Can I use salmon for this curry?
Yes, but salmon has a strong flavor that’s quite different from white fish. It’ll be richer but still tasty.
Q: What is kodampuli, and why is it important?
It’s a dried, smoked variety of tamarind unique to Kerala. It brings tang and smokiness, making the curry distinctive.
Q: Can I make this curry ahead of time?
Absolutely! Make the gravy up to the point before adding the fish. Add the fish and cook just before serving.
Q: Is coconut milk essential?
It balances the tang and spice, but you can substitute with regular milk or skip it for a sharper, spicier curry.
Q: How long does it last in the fridge?
About a day for best taste, as fish tends to lose freshness quickly.
Q: Can I make a vegetarian version?
Yes! Swap fish with vegetables like drumsticks, okra, or even jackfruit.
Ingredients
- 250 gm Tilapia Fish any white fish like Pomfret or Kingfish
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 3 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 2 sprigs Curry leaves
- 6 cloves Garlic crushed
- 1/2 inch Ginger chopped
- 10 no Small shallots/ red onion
- 2 no Green chilies spicy
- 2 no Tomato medium size
- 1 tbsp Coriander powder
- 2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 3 pieces Kodampuli Malabar Tamarind
- 1 cup water
- 1 cup Thick Coconut milk 200 ml
Instructions
- Clean the sliced fish with salt and turmeric powder in a bowl. Rinse it, Set aside.
- Soak the kodampuli in warm water for about 30 minutes.
- In a kadai, heat the coconut oil over medium heat (around 180°C).
- Add mustard seeds and fenugreek seeds. Let them crackle.
- Add the crushed garlic and chopped ginger. Sauté until they are lightly cooked and fragrant.
- Add 1/2 cut green chilies and sauté for a minute.
- Add the chopped shallots or red onions. Cook until they turn golden brown.
- Add the curry leaves and sauté for a few seconds.
- Add the chopped tomatoes and cook until they are smashed and well-cooked.
- Add the coriander powder, turmeric powder, red chili powder and some recipe water. Cook until the oil separates from the spices.
- Add the soaked tamarind liquid and water to the kadai. Bring the mixture to a boil on a slow flame for about 5 minutes.
- Add the cleaned fish pieces to the curry. Cook for about 3 minutes or until the fish is partially cooked.
- Stir in the thick coconut milk. Reduce heat to low and let it simmer for a few minutes until the fish is fully cooked and the curry thickens slightly.
- Serve the Kerala Fish Curry hot with matta rice or idlis.
Notes
- If kodampuli is not available, you can substitute it with tamarind paste or kokum.
- Store any leftovers in an airtight container in the refrigerator for up to a day. Reheat gently before serving.
- This curry pairs well with steamed rice, idlis, or even dosas.
- Use fresh fish for the best flavor. Adjust the amount of red chili powder according to your desired level of spiciness.
