Kerala Style Fish Curry
Traditional Kerala fish curry with coconut milk, curry leaves, and authentic spices that brings the taste of God's Own Country to your plate.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4 people
🥘 Ingredients
👨🍳 Instructions
Clean the fish thoroughly and marinate with turmeric and salt. Set aside for 10 minutes.
Heat coconut oil in a clay pot (or heavy-bottomed pan). Add fenugreek seeds and curry leaves.
Add sliced onions and sauté until translucent. Add ginger, garlic, and green chilies.
Add tomatoes and cook until soft. Add all the spice powders and mix well.
Pour thin coconut milk and bring to a boil. Add kokum/tamarind for tanginess.
Gently slide in the marinated fish pieces. Cook on medium heat for 8-10 minutes without stirring too much.
Add thick coconut milk and curry leaves. Simmer for 3-4 minutes.
Turn off heat and let it rest for 5 minutes for flavors to blend. Serve hot with steamed rice.
💡 Chef's Notes
Use fresh curry leaves for authentic flavor. Don't stir the curry too much after adding fish to prevent it from breaking apart. Clay pot adds an earthy flavor but regular pan works fine too.