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Kerala fish curry served

Kerala Fish Curry Recipe

Kerala Fish Curry is a classic dish from the southern Indian state of Kerala, known for its rich flavors and aromatic spices. This recipe combines the freshness of fish with the creaminess of coconut milk, all infused with the tanginess of Kodampuli (Malabar Tamarind).
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Prep Time: 30 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Kerala Fish Curry
Servings: 4
Author: Chef Yogi

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.
    Freshly cleaned fish
  • Soak the kodampuli in warm water for about 30 minutes.
    Kodampuli in water
  • In a kadai, heat the coconut oil over medium heat (around 180°C).
    Heating coconut oil
  • Add mustard seeds and fenugreek seeds. Let them crackle.
    Mustard and fenugreek crackling
  • Add the crushed garlic and chopped ginger. Sauté until they are lightly cooked and fragrant.
    Garlic ginger sautéing
  • Add 1/2 cut green chilies and sauté for a minute.
    Sautéing green chilies
  • Add the chopped shallots or red onions. Cook until they turn golden brown.
    Golden brown onions
  • Add the curry leaves and sauté for a few seconds.
    Sautéing curry leaves
  • Add the chopped tomatoes and cook until they are smashed and well-cooked.
    Cooking chopped tomatoes
  • Add the coriander powder, turmeric powder, red chili powder and some recipe water. Cook until the oil separates from the spices.
    Cooking aromatic 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.
    Simmering tamarind mixture
  • Add the cleaned fish pieces to the curry. Cook for about 3 minutes or until the fish is partially cooked.
    Fish cooking in curry
  • 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.
    Simmering coconut fish curry
  • Serve the Kerala Fish Curry hot with matta rice or idlis.
    Kerala fish curry served

Notes

Kerala fish curry served
Kerala fish curry with matta rice
Substitutions:
  • If kodampuli is not available, you can substitute it with tamarind paste or kokum.
Storage:
  • Store any leftovers in an airtight container in the refrigerator for up to a day. Reheat gently before serving.
Serving Suggestions:
  • This curry pairs well with steamed rice, idlis, or even dosas.
Tips:
  • Use fresh fish for the best flavor. Adjust the amount of red chili powder according to your desired level of spiciness.
Tried this recipe?Let us know how it was!