Kerala-Style Fish Curry
A vibrant and tangy fish curry from the Indian state of Kerala, featuring tender fish pieces simmered in a coconut milk-based gravy with a unique blend of spices and souring agents. A flavorful and aromatic meal for two.
Marinate the fish
Gently rinse the fish pieces. Pat them very dry with paper towels. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon turmeric powder over the fish and rub it gently to coat. Let the fish marinate for at least 15 minutes. Marinating adds a first layer of flavor and color.
💡 Pro Tips:
- •Patting fish dry helps it hold its shape during cooking.
- •Marinating allows the fish to soak up initial flavors.
Cook aromatics and spices
Heat 1 tablespoon coconut oil or vegetable oil in a heavy-bottomed pot or clay pot (traditional) over medium heat. Add 1/2 teaspoon mustard seeds and let them splutter (pop open). Add 1/4 teaspoon fenugreek seeds (small, yellowish-brown seeds) and 8-10 fresh curry leaves (small, aromatic leaves, if using). Cook for a few seconds until fragrant (smells pleasant and aromatic). Add 1/2 cup thinly sliced shallots or chopped onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent (you can see through it). Stir in 1 tablespoon minced fresh ginger, 2 cloves minced garlic, and 1-2 green chilies (slit lengthwise). Cook for 1-2 minutes until fragrant.
💡 Pro Tips:
- •Spluttering mustard seeds shows they are cooked and releasing flavor.
- •Fragrant means it smells good and aromatic.
- •Translucent means you can see through it, indicating it is soft.
Add tomatoes, spices, and thin coconut milk
Stir in 1/2 cup roughly chopped tomato, 1 teaspoon red chili powder, 2 teaspoons coriander powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon black pepper powder. Cook for 2-3 minutes, stirring, until the raw smell of the spices disappears. Add the 2-3 pieces of soaked kokum (the sour dried fruit) along with its reserved soaking liquid. Pour in 1 cup thin coconut milk. Add the remaining 1/4 teaspoon salt. Bring the gravy to a gentle simmer (cook gently just below boiling, with small bubbles).
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Cooking spices briefly helps to bring out their flavors.
Simmer the fish
Gently add the marinated fish pieces to the simmering gravy. Do not stir vigorously, as fish is delicate. Cover the pot and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily. Cooking time depends on the thickness of the fish. Gently stir in 1/2 cup thick coconut milk. Heat the curry for another 1-2 minutes, but do not boil after adding the thick coconut milk, as it can cause the milk to separate.
💡 Pro Tips:
- •Do not stir vigorously to prevent the fish from breaking apart.
- •Avoid boiling after adding thick coconut milk to keep the curry creamy.
Finish and serve
Taste the fish curry and adjust salt or tanginess if needed. Garnish with 2 tablespoons fresh chopped cilantro. Serve the Kerala-Style Fish Curry hot with steamed rice or appam (a type of pancake).
💡 Pro Tips:
- •Fresh cilantro adds a bright, fresh finish.
- •Serve immediately to enjoy the best flavor and texture.
- Medium bowl (for marinating fish)
- Heavy-bottomed pot or clay pot
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Kokum provides a unique sourness that is traditional to Kerala fish curries. If unavailable, you can use 1/2 teaspoon tamarind paste diluted in 1 tablespoon warm water, or a squeeze of lemon juice at the end, but the flavor will be different.
- 💡For extra heat, add more green chilies or red chili powder.
- 💡This curry often tastes even better the next day as the flavors deepen; gently reheat on the stovetop.
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