Kerala Fish Curry

Kerala Fish Curry

Tangy tamarind and coconut milk simmer into a fragrant curry built for flaky white fish.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Halal

Allergens

Fish

This South Indian coastal curry layers mustard seeds, curry leaves, and kokum or tamarind into a coconut milk base that turns tart and silky as it simmers. Firm white fish poaches gently in the sauce until just flaky, making it a quick weeknight dinner best served over steamed rice. The dish reflects the Malabar coast's love of coconut, chile heat, and sour depth.

Ingredients

  • 1.5 pounds firm white fish fillets (such as kingfish, pomfret, or tilapia), cut into 2-inch pieces
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 15 fresh curry leaves
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green chiles, slit lengthwise
  • 1.5 tablespoons Kashmiri red chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 cup tomato, chopped
  • 1.5 cups coconut milk
  • 3 pieces kokum (or 1 tablespoon tamarind paste)
  • 1 cup water
  • 1 teaspoon salt, or to taste

Method

  1. Pat the fish pieces dry and season lightly with salt; set aside while you prepare the curry base.

  2. Heat the coconut oil in a 6-quart saucepan over medium heat. Add the mustard seeds and let them sputter for about 15 seconds.

  3. Add the curry leaves and sliced onion, and cook, stirring occasionally, until the onion softens and turns translucent, 5 to 6 minutes.

  4. Stir in the garlic, ginger, and green chiles, and cook until fragrant, about 1 minute.

  5. Add the chile powder, turmeric, and coriander, and stir constantly for 30 seconds to toast the spices without burning them.

  6. Add the chopped tomato and cook, mashing lightly with the back of a spoon, until it softens and breaks down, about 4 minutes.

  7. Pour in the coconut milk, water, and kokum (or tamarind paste), and stir to combine. Bring to a gentle simmer.

  8. Season with salt, then slide the fish pieces into the simmering curry in a single layer.

  9. Cover and simmer gently until the fish is just cooked through and flakes easily, 8 to 10 minutes, swirling the pan occasionally instead of stirring to keep the fish intact.

  10. Taste and adjust salt or sourness as needed, then remove from heat and let the curry rest 5 minutes before serving over steamed rice.

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★ 4.6 (1)

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    Kerala Fish Curry

    This South Indian coastal curry layers mustard seeds, curry leaves, and kokum or tamarind into a coconut milk base that turns tart and silky as it simmers. Firm white fish poaches gently in the sauce until just flaky, making it a quick weeknight dinner best served over steamed rice. The dish reflects the Malabar coast's love of coconut, chile heat, and sour depth.

    45 min 4 servings 310 cal

    Ingredients

    • 1.5 pounds firm white fish fillets (such as kingfish, pomfret, or tilapia), cut into 2-inch pieces
    • 2 tablespoons coconut oil
    • 1 teaspoon mustard seeds
    • 15 fresh curry leaves
    • 1 onion, thinly sliced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 green chiles, slit lengthwise
    • 1.5 tablespoons Kashmiri red chile powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 cup tomato, chopped
    • 1.5 cups coconut milk
    • 3 pieces kokum (or 1 tablespoon tamarind paste)
    • 1 cup water
    • 1 teaspoon salt, or to taste

    Method

    1. 1

      Pat the fish pieces dry and season lightly with salt; set aside while you prepare the curry base.

    2. 2

      Heat the coconut oil in a 6-quart saucepan over medium heat. Add the mustard seeds and let them sputter for about 15 seconds.

    3. 3

      Add the curry leaves and sliced onion, and cook, stirring occasionally, until the onion softens and turns translucent, 5 to 6 minutes.

    4. 4

      Stir in the garlic, ginger, and green chiles, and cook until fragrant, about 1 minute.

    5. 5

      Add the chile powder, turmeric, and coriander, and stir constantly for 30 seconds to toast the spices without burning them.

    6. 6

      Add the chopped tomato and cook, mashing lightly with the back of a spoon, until it softens and breaks down, about 4 minutes.

    7. 7

      Pour in the coconut milk, water, and kokum (or tamarind paste), and stir to combine. Bring to a gentle simmer.

    8. 8

      Season with salt, then slide the fish pieces into the simmering curry in a single layer.

    9. 9

      Cover and simmer gently until the fish is just cooked through and flakes easily, 8 to 10 minutes, swirling the pan occasionally instead of stirring to keep the fish intact.

    10. 10

      Taste and adjust salt or sourness as needed, then remove from heat and let the curry rest 5 minutes before serving over steamed rice.