Kerala Style Fish Curry Recipe

Picture this: you’re standing in your kitchen with the aroma of sizzling spices and rich coconut milk wafting through the air, about to create a savory masterpiece that channels the vibrant flavors of Kerala’s coastline, all wrapped up in a comforting hug of fish curry goodness. Let’s dive in, shall we? 🌊🍛

I adore the pronounced flavors found in the Kerala-Style Fish Curry, where the richness of coconut milk unites with the sharpness of green chilies. My particular recipe has tender ocean fish, like kingfish, simmering in coconut oil.

That particular ingredient, along with mustard seeds, makes my kitchen smell wonderful. I did not know you could get that kind of a smell happening in my kitchen.

You could call what I did today a kind of “church” for the flavors of my childhood. Despite using rainbow trout, no fish was sacrificed for this version.

I also used a turmeric substitute because there was no turmeric in my kitchen. And yet, this dish came out gloriously.

Ingredients

• Fish: A great source of lean protein and omega-3 fatty acids, beneficial for heart health.
• Coconut Oil: Adds a rich, tropical flavor and provides healthy fats that are metabolized quickly.
• Mustard Seeds: Impart a nutty taste and contain selenium, known for its anti-inflammatory properties.
• Fenugreek Seeds: Contribute a slightly bitter and nutty flavor, rich in fiber and antioxidants.
• Curry Leaves: Enhance flavor with a citrusy aroma and aid digestion.
• Tamarind Paste: Offers a tangy sourness and is rich in antioxidants like vitamin C and polyphenols.
• Coconut Milk: Provides creamy texture and healthy, medium-chain triglycerides (MCTs).

Ingredient Quantities

• 500 grams of fish (such as kingfish or mackerel), cleaned and cut into pieces
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 sprig of curry leaves
• 2-3 green chilies, slit
• 1 large onion, finely sliced
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1-2 tablespoons tamarind paste or small lemon-sized tamarind ball (soaked in water)
• 1 cup of coconut milk
• Salt to taste
• Fresh coriander leaves, for garnish

How to Make this

1. In a pan, over a medium flame, heat the coconut oil and then add the mustard seeds. Allow the seeds to pop and splutter before continuing.

2. Add the seeds of fenugreek and curry leaves, and sauté them for a few seconds until they start to smell really good.

3. Include the sliced onions and green chilies in the pan. Sauté them until the onions reach translucency.

4. Combine the ginger and garlic paste with a small amount of oil and heat in a skillet until the raw smelly diet is cooked off.

5. Add the tomatoes that have been chopped, and cook until they have softened and blended very well with the onions.

6. Incorporate the turmeric powder, red chili powder, and coriander powder, and sauté for a minute until the spices are well combined.

7. Combine the tamarind paste (or tamarind water if using soaked, to be described in a moment) with the mixture and bring to a simmer.

8. Add the coconut milk and season with salt. Allow the curry to simmer for about 5-7 minutes.

9. Carefully place the fish sections in the curry, making sure they are completely underwater. Allow to simmer for 10-12 minutes or until the fish is done and the sauce is beautifully blended.

10. Serve the Kerala-style fish curry hot, accompanied by appam or steamed rice. For a last flourish, add fresh, whole coriander leaves.

Equipment Needed

1. Pan or skillet
2. Mixing spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Bowl (for soaking tamarind, if needed)
8. Stove or heat source

FAQ

• What type of fish is best for Kerala Style Fish Curry?Fish that are firm, such as kingfish or mackerel, can be used as they hold well in the curry without breaking apart.
• Can I use fresh coconut instead of coconut milk?You can make coconut milk from scratch if you want a fresher taste. To do so, grind some fresh coconut with water and strain the mixture. For best results, use a good quality blender or food processor.
• Is there a substitute for tamarind paste?A small piece of kokum can be used, or you can consider adding a squeeze of lemon juice at the end for some added tang.
• How can I make the curry less spicy?Decrease the volume of green chilies and red chili powder, or take out the seeds from the green chilies before putting them in.
• Can I prepare the curry in advance?Certainly, the flavors evolve more richly over time, so preparing it a day prior can amplify the taste.
• What can I serve with Kerala Style Fish Curry?It has long been served with appam, parotta, or simply steamed rice. In its midst, the protein-rich world of legumes makes its entrance. In ayurvedic terms, a curry’s composition becomes an ensemble act of whirling nutrients.

Kerala Style Fish Curry Recipe Substitutions and Variations

Fish: Replace with tilapia or salmon for an alternate fish choice.
Coconut oil can be replaced with vegetable oil or olive oil, but doing so may slightly change the traditional flavor.
Use seeds of mustard. If the mustard is unattainable, use seeds of cumin. Note: this will alter the flavor profile.
Tamarind paste: Swap out for lemon juice or vinegar. These may not have the same complex flavors, but they can be used to create a very passable substitute.
Coconut milk: For a different consistency, substitute regular milk or a nut milk alternative such as almond or cashew milk.

Pro Tips

1. Marinate the Fish: Before cooking, lightly marinate the fish pieces with a bit of turmeric and salt. Let them sit for about 15 minutes to enhance the flavor of the fish itself.