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Kerela Fish Curry Recipe

Kerala Fish Curry is a tangy, spiced coconut-based curry featuring tender fish simmered in a fragrant blend of kokum or tamarind, aromatic spices, and coconut milk. Infused with curry leaves, fenugreek, and green chilies, this dish pairs beautifully with steamed rice or appam.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 295 kcal

Equipment

  • Medium skillet or clay pot
  • Small bowl
  • Ladle
  • Knife
  • Measuring spoons
  • Citrus juicer
  • Cutting board

Ingredients
  

  • ¼ tsp black mustard seeds
  • 3 kokum
  • 2 tbsp chopped cilantro
  • 1 lb meaty fish halibut, cod, salmon, etc.
  • 1 tbsp ground coriander
  • ½ tsp ground turmeric
  • 1 small tomato chopped
  • 2 tbsp oil
  • 1 cup full-fat coconut milk
  • 1½ tsp red chile powder
  • ¼ tsp fenugreek seeds
  • 1 tsp salt
  • 3 green chiles such as serranos or jalapenos
  • 2 tbsp ginger-garlic paste
  • 1 onion sliced
  • 6 curry leaves

Instructions
 

  • Soak the kokum or tamarind in warm water for 15 minutes, then squeeze to extract the juice, reserving the liquid and discarding the solids.
  • Heat oil in a skillet over medium-high heat and add fenugreek seeds, cumin seeds, and curry leaves.
  • When the leaves start to splutter, add green chilies and onions, stirring occasionally until the onions turn soft and translucent.
  • Stir in the ginger and garlic paste, followed by tomatoes, and cook for a couple of minutes.
  • Mix in salt, turmeric, coriander, and chile powder, stirring continuously for another minute.
  • Add the fish and pour in the reserved soaking liquid, then cover and let it cook on low heat for 7 to 10 minutes until the fish is tender.
  • Stir in the coconut milk along with tamarind paste or amchur powder if using a substitute.
  • Allow the curry to simmer briefly before adding lime juice if substituting for kokum or tamarind.
  • Garnish with fresh cilantro and serve hot.

Notes

  • Use a clay pot (meen chatti) for an authentic taste, as it enhances flavor and retains heat evenly.
  • Adjust the sourness based on preference—kokum gives a mellow tartness, while tamarind or lime juice adds sharper acidity.
  • Avoid overcooking the fish, as it can break apart; opt for firm fish like kingfish, pomfret, or seer fish.
  • Coconut milk should be added last to prevent curdling—simmer gently and avoid boiling once it's mixed in.