Go Back
Kerala Fish Curry

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 hot steaming rice.The best part? You can have it ready in just 30 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Save the Recipe (example)

Save to your inbox! 

Send this recipe straight to your inbox by entering your email.
As a bonus, I'll send you more great recipe ideas when published!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Indian, South Indian
Servings 4
Calories 539 kcal

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

I highly recommend reading through this blog post, including the recipe tips to ensure you make this successfully the first time!