KERALA FISH CURRY
Kerala Fish Curry is super easy to make, incredibly delicious and so good for you!
Featuring moist and flaky fish, simmered in a rich, tangy and savory coconut milk broth, it will satisfy all your dinner cravings!
Originating from the Malabar Coast in the South Indian State of Kerala, it’s usually enjoyed as a complete meal, along with steaming hot rice.
The best part? You can have this simple recipe ready in just 30 minutes!
Looking for more easy Kerala Style Dinners? try my Kerala Beef Curry, this Kerala Vegetable Stew or my Kerala Egg Roast recipe!
Kerala Fish Curry – Simple, delicious and ready in just 30 minutes? Count Me In!
My Story
I am definitely passionate about seafood, and this comforting, spicy fish curry, is my absolute favorite fish curry of all! It ticks all the boxes for warm, homely, and wonderfully nostalgic South Indian food. Brimming with authentic spices and complex flavors, it truly transports me back home. I also love that the flavor profile is so complex, but mild at the same time, as I’m not a fan of overly spicy food! Traditionally, it’s known as Nadan Meen Curry, Kerala Meen Curry or Malabar Fish Curry.
I have so many cherished memories of my mom carefully slicing through a fresh catch to reveal the pristine, translucent white flesh, firm yet delicate, promising the succulence and richness that only a fresh catch could offer.
On the side, she’d soak Kudam Puli while preparing all the ingredients, ready to bring everything together in our authentic clay chatti. The balance of flavors—sweet, savory, and that unmistakable tang — always work together so perfectly. We’d pair it with steaming hot rice and those were our happiest days!
What You’ll Love About This Recipe
Recipe Ingredients
What you’ll need, to make this easy Kerala Style Fish Curry:
Ingredient Notes
Coconut Oil: to experience the true authentic flavor and aroma of this curry. Also for the added health benefits – traditionally, it’s the only oil used to make this dish!;
Fenugreek Seeds aka Methi Seeds: to enhance the complexity of the dish, with nutty and slightly bitter notes, it balances the curry and deepens the overall flavor profile. Additionally, fenugreek seeds have a myriad of medicinal benefits, such as aiding digestion and anti-inflammatory properties;
Onion: adds a subtle sweetness and depth of flavor that compliments the tangy and savory flavors in this curry. Authentically, small red onions are used and are often called shallots or pearl onions! If you can’t get them fresh, they can usually be found in the freezer section at your local Indian Grocer! Regular brown or pink onions work just as well!;
Garlic & Ginger: for aromatics, use fresh ginger and garlic crushed in a mortar and pestle or use store bought minced in a jar which works just as well;
Spices: to spice powders used in this curry enhance flavor, aroma, heat, color, texture and complexity – while also offering health benefits! I only add a small quantity of each spice to avoid overpowering the dish. To achieve restaurant-quality results, it’s important to cook the spices for a few minutes to remove their raw taste and smell;
Green Chillies: for flavor and heat, split them in half vertically for maximum flavor;
Coconut Milk: you want to use thick coconut milk, it adds richness and creaminess, creating a smooth broth where all the flavors meld and simmer together beautifully;
Malabar Tamarind (aka Kudam Puli, Goraka, Gamboge, Fish Tamarind, Brindleberry OR Garcinia Cambogia): this ingredient is the star of the show! It’s a sour fruit that’s been dried to preserve its intense flavor. It acts as the key souring agent, adding tang and deepening the dish’s complexity by bringing a very unique flavor to it. It brightens up the curry, helps tenderize the fish, and harmoniously blends all the flavors together. There are alternatives to this ingredient, but none can impart the unique flavor this does, it’s truly irreplaceable!;
Dried Chilli: used in the tempering to take the flavor to the next level – it adds a smoky, deep heat. When fried in oil, the dried chilli releases its essential oils, infusing the curry with a rich aromatic spiciness that complements the other ingredients. Not only does it contribute to the complexity, it contributes to the layered taste of the curry;
Curry Leaves: this herb adds a unique depth of earthy/zesty flavor to this curry, it is a must for this recipe and should not be substituted with any other herb! The taste is hard to describe, but if it’s not there, you’ll know it’s missing! Use fresh curry leaves, which can be found at your local Indian grocer – or ask an Indian friend! Chances are, they could be growing it in their garden!;
Fish: it’s best to use firm, white fish varieties like king fish, tilapia, halibut or pomfret. These types of fish hold their shape well during cooking and absorb the rich, spicy flavors of the curry without disintegrating. Their mild flavor complements the robust spices and coconut milk used in the curry, allowing the dish to showcase a balance of taste and texture. Additionally, the firm flesh of these fish varieties helps them stay tender and succulent, making them ideal for achieving the authentic and delicious results characteristic of Kerala fish curry.
How To Make KERALA FISH CURRY: Step-By-Step
Here are some quick step by step pictures. The full instructions with the exact ingredients are printable in the recipe card below!
Step 1: Place Malabar Tamarind in a bowl and pour hot water over it and allow to soak for 10-15 minutes;
Step 2: In a pot (preferably a clay pot), heat coconut oil over medium heat. Add fenugreek seeds and allow them to sizzle;
Step 3: Once the fenugreek seeds are slightly brown, add onions and sauté till lightly golden brown, then add minced garlic;
Step 4: Sauté onion and garlic for 1-2 minutes then add all the spices, followed by curry leaves. Mix and cook for 2-3 minutes;
Step 5: Add the malabar tamarind along with the water it was soaking in, then place the pieces of fish into the pot in a single layer;
Step 6: Using your wooden spoon, gently fold the gravy over the fish pieces to coat them evenly, then pour in coconut milk;
Step 7: Shake the pot to incorporate the coconut milk, then add chillies;
Step 8: Close the pot and simmer on low-medium heat for approximately 10 minutes;
Step 9: In a separate pot, we make the tempering to add another layer of flavor to this dish. Heat coconut oil till very hot and allow fenugreek seeds to sizzle till lightly brown;
Step 10: Add onion and sliced garlic and sauté 1-2 minutes, then add dried chillies, stir and sauté for 1 minute;
Step 11: Add fresh curry leaves, mix and cook a further minute. Once the fish is completely cooked, pour this tempering into the fish curry and gently shake the pot from side to side to incorporate. Now it’s ready to serve!
Recipe Tips & Tricks
TIP 1 – INCORPORATE MALABAR TAMARIND: although there are alternatives to add sourness to the dish – for that true authentic flavor it’s best to use malabar tamarind. It imparts a unique, tangy depth that has no comparison. However, be careful not to overdo it, as its sour taste can be strong;
TIP 2 – REMOVE MALABAR TAMARIND IF TOO STRONG: you can leave malabar tamarind in the curry after it’s finished cooking. However, the flavor will continue to intensify and I love it! But, if you find it too strong, you can remove it once it’s done cooking;
TIP 3 – FENUGREEK SEEDS: when putting the fenugreek seeds into hot coconut oil, you only want to heat them slightly till toasted/brown – they can burn very quickly. To prevent burning and stop the cooking process, add onions immediately after the fenugreek seeds are ready;
TIP 4 – COOK IN A CLAY POT: if possible, cook the curry in a clay pot (manchatti) to impart the earthy flavor and enhance the authenticity of this dish;
EXPERT TIP – HANDLE FISH GENTLY
Avoid vigorous stirring to prevent breaking the delicate fish.
Instead, once the fish is in, gently shake the pot from side to side to meld the flavors together!
What is a Clay Pot?
A clay pot, “clay chatti” or “manchatti,” is a traditional earthen pot made from natural clay. Commonly used in South Indian cooking, it’s ideal for Kerala Fish Curry, because it enhances flavor with an earthy taste, ensures even heat distribution, retains moisture for tender fish, and supports slow cooking for richer flavors. Additionally, it preserves the nutritional value of ingredients and avoids potential toxins from metal cookware. Not only does cooking in a clay pot add authenticity, it elevates the dish’s flavor and texture!
WATCH HOW TO MAKE IT!
Storage & Reheating
Reheating: Reheat Kerala Fish Curry gently on the stove over low heat to ensure even warming without overcooking the fish, shaking the pot from side to side occasionally to mix;
Storage: If you happen to have any leftovers for the next day – store this Kerala Fish Curry in an airtight container, in the refrigerator and consume within 4 days. I like to use glass pyrex/decor storage containers and avoid plastic storage options where possible;
Freezing: While you can technically freeze Kerala Fish Curry for up to 3 months, I don’t recommend it – as thawing and reheating alters the fish’s texture, making it rubbery and affecting the quality and overall taste of the dish.
Additions & Substitutions
Additions:
Cilantro/Coriander – sprinkle this over as a garnish for freshness and color!
Substitutions:
Sourness: Malabar Tamarind (Kudam Puli) is the key ingredient that bring a unique sourness/tang to this dish, substitutes for this include tamarind paste, kokum, vinegar, lime juice or green mango. However, note that all of the substitutes will change the authentic flavor profile of this dish.
Your Questions Answered
Firm, white fish like kingfish, mackerel, halibut or pomfret are ideal as they hold up well in the curry and absorb flavors effectively.
Yes, but ensure the fish is thawed thoroughly.
Gently simmer the fish and avoid stirring. Instead, after the fish is placed in the pot, shake/sway the pot from side to side to amalgamate the ingredients. Adding the fish towards the end of cooking helps keep it intact whilst avoiding overcooking.
Coconut milk is traditional and provides the authentic flavor, but you can use coconut cream or a mixture of regular milk and cream as alternatives, though the taste will vary.
More Dinner Recipes You’ll Love!
I hope you enjoyed this delicious, authentic Kerala Fish Curry recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!
Kerala Fish Curry
Ingredients
For the Curry
- 2 pieces malabar tamarind aka Kudam Puli, Goraka, Gamboge, Fish Tamarind, Brindleberry OR Garcinia Cambogia
- ½ cup water
- 3 tbsp coconut oil
- ½ tsp fenugreek seeds
- 1 onion medium, sliced
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tbsp kashmiri chilli powder
- 1 tsp coriander powder
- ¾ tsp fennel powder
- ½ tsp turmeric powder
- ¾ tsp salt
- ½ tsp pepper
- 1 sprig fresh curry leaves
- 2 pieces king fish or 400g
- 400 ml coconut milk
- 2 fresh green chillies split vertically down the centre
Tempering for the Curry
- 3 tbsp coconut oil
- ¼ tsp fenugreek seeds
- 2-3 tbsp onion chopped
- 2 cloves garlic sliced
- 2-3 dried red chillies
- 1 sprig fresh curry leaves
Instructions
For the Curry
- Keep fish pieces whole or remove the bones and use the filets, this is personal preference.
- Place malabar tamarind in a small cup or bowl and pour over hot water, allow to soak for approximately 15 minutes.
- In a pot (preferably a clay pot), heat coconut oil over medium heat until very hot. Then add fenugreek seeds and allow to sizzle till light brown (this should take less than 10 seconds). Then add onions immediately.
- Sauté onions until golden brown, then add minced garlic and ginger and sauté a further 1-2 minutes.
- Add all of the spices and cook 1-2 minutes to remove the raw taste and smell of the spices.
- Add curry leaves, mix and cook a further 2-3 minutes.
- Add Malabar Tamarind along with the water it was soaking in, then place the pieces of fish into the pot in a single layer.
- Using your wooden spoon, gently fold the gravy over the fish pieces to coat them evenly, then pour in coconut milk.
- Using a kitchen towel, hold the pot and shake/sway the pot from side to side to incorporate the coconut milk. Avoid stirring so you do not break the delicate pieces of fish.
- Close the lid and simmer on low-medium heat for approximately 10 minutes.
For tempering the Curry
- In a separate pot, we make the tempering to add another layer of flavour to the dish. Heat coconut oil over medium heat, till very hot and allow fenugreek seeds to sizzle till lightly brown.
- Add onion and sliced garlic and sauté 1-2 minutes, then add dried chillies, stir and sauté for 1 minute.
- Add fresh curry leaves, mix and cook a further minute. Once the fish is completely cooked, pour this tempering into the fish curry and gently shake the pot from side to side to incorporate. It's now ready to serve!
Notes
Nutrition
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