Kerala Fish Curry with Coconut Milk

Name: Kerala Fish Curry with Coconut Milk
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3.5 lb/1.5 kg fish ((check notes)); 1 medium sized onion ((sliced)); 1 inch sized ginger ((crushed)); 3-4 pods of garlic ((crushed)); 2 green chilies ((slit)); 2-3 kudampuli / gamboge / tamarind; 2 tsp chili powder; 1 tsp turmeric powder; 3 tsp coriander powder; ¼ tsp fenugreek powder; 1 tsp mustard seeds; 2 sprigs of curry leaves; 1½ cup water +more ((if needed)); ¾ cup / 5.6 oz coconut milk; coconut oil ((as required)); salt ((as required))

Akhila

8 years ago

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Recipe Updated on July 10th, 2018

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk!

Fish… an integral comfort food of our diet and an inevitable part of the lives of the people of my hometown and the coastal regions of Kerala! Going back not too far in my memories, I still remember those days where we never had a day without a fish curry for lunch. I wish I could still have that… but times change, places change, and eventually my crazy craving too. Or I must say, being in a different country with limited varieties of good fish, and the new cuisines to explore and keep your taste buds busy, has made me control my cravings and be creative with the local produce available.

This fish curry with coconut milk is a spicier version when compared to a Fish Molee recipe, but lighter than a Red Fish Curry or maybe pretty close to it with an extra addition of coconut milk. Lots of ginger, garlic, and the tanginess from gamboge/kudampuli along with the coconut milk makes it a rich flavorful Fish Curry. The use of gamboge/kudampuli or Malabar tamarind is unique to all fish recipes from Kerala. Its tanginess is entirely different from the common tamarind and is difficult to find in other places… a Malayalee’s pride!

As you would have guessed, coconut milk is the highlight of this recipe. You can either use canned coconut milk or prepare it yourself by grinding grated coconut with a little water and then squeezing out the milk. I would recommend the freshly made milk as it gives a better flavor, color and aroma to your curry. And just like any other fish curries, a day after tastes excellent for this recipe too. It makes a wonderful combination with a bowl of steamed rice / roti / naan.

Interested in more Kerala style fish recipes, check this out:

Enjoy, Happy Cooking!!!

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Kerala Fish Curry with Coconut Milk

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Spicy, Tangy and Flavorful Kerala Style Fish Curry with Coconut Milk!

Course: Side Dish

Cuisine: Indian

Keyword: fish curry, kerala

Servings: 4

Author: Akhila

Ingredients

3.5 lb/1.5 kg fish (check notes)
1 medium sized onion (sliced)
1 inch sized ginger (crushed)
3-4 pods of garlic (crushed)
2 green chilies (slit)
2-3 kudampuli / gamboge / tamarind
2 tsp chili powder
1 tsp turmeric powder
3 tsp coriander powder
¼ tsp fenugreek powder
1 tsp mustard seeds
2 sprigs of curry leaves
1½ cup water +more (if needed)
¾ cup / 5.6 oz coconut milk
coconut oil (as required)
salt (as required)

Instructions

Clean the fish and cut it into medium sized pieces. Keep it aside.
Soak tamarind in a small bowl of hot water for 10 mins.
To a pan (preferably a claypot / manchatti) add little oil and splutter mustard seeds. Add curry leaves, ginger, garlic and green chilies. Saute on a medium flame until its raw smell subsides.
Add sliced onion with a little salt and saute until it becomes golden, do not let the onions to brown.
Add red chili, coriander, turmeric powder and fenugreek powder to the pan and mix well. Add the soaked tamarind and saute for another 2- 3 minutes.
Add water, salt, close the lid and set the flame at high. When the water starts to boil add the fish pieces and bring the flame to a medium. Place the lid and allow the fish to cook for another 5-10 mins.
Add coconut milk and gently swirl the pan to mix it properly without breaking the fish. Taste and adjust salt as needed.
Allow the curry to cook for another 5mins on a low flame, top with some coconut oil and curry leaves. Switch off the flame and let it covered and rest for 15-20 minutes.
Serve warm with steamed rice / naan / roti / mashed tapioca.

Notes

1. Any firm or fleshy fishes like king fish, mackerel, sardines, golden pompano, pomfret, salmon, pearl spot, red snapper, tilapia, rohu, or catla can be used.

2. Adjust the amount of chili powder used according to your spice level.

3. Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.