Kerala Fish Curry
An authentic non-vegetarian recipe from Kerala, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g King fish or sardines (cut into pieces)
200ml Coconut milk (thick)
200ml Coconut milk (thin)
4piece Kudampuli (Gamboge / Malabar tamarind)
100g Shallots (pearl onions, sliced)
20g Ginger (julienned)
6piece Garlic cloves (sliced)
3piece Green chillies (slit)
8g Kashmiri red chilli powder
3g Turmeric powder
5g Coriander powder
2g Fenugreek seeds
15piece Curry leaves
40ml Coconut oil
6g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the kudampuli (Malabar tamarind) pieces in 100 ml of warm water for 10 minutes to soften and release their sour flavor.
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Clean and wash the fish pieces. Pat dry and set aside.
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Heat coconut oil in a clay pot (manchatti) or heavy-bottomed pan over medium heat.
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Add fenugreek seeds and let them splutter for 20 seconds — they add a subtle bitterness that balances the sour tamarind.
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Add sliced shallots, ginger, garlic, and green chillies. Sauté for 4–5 minutes until the shallots turn golden.
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Add curry leaves and stir for 30 seconds.
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Mix Kashmiri red chilli powder, turmeric, and coriander powder with a little water to form a paste. Add this paste to the pan and cook for 2 minutes until the oil separates.
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Pour in the thin coconut milk and the soaked kudampuli along with its soaking water. Add salt and bring to a gentle simmer.
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Carefully add the fish pieces in a single layer. Do not stir — gently swirl the pot to coat the fish.
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Cook on medium-low heat for 8–10 minutes until the fish is cooked through and the gravy thickens slightly.
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Pour in the thick coconut milk, reduce heat to low, and simmer for 2 more minutes. Do not boil after adding thick coconut milk.
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Finish with a drizzle of raw coconut oil and a few fresh curry leaves. Serve with steamed rice or appam.
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Chef's Tips
Kudampuli (Malabar tamarind / gamboge) is the defining ingredient — it gives the curry its distinctive sour flavor and reddish color. Do not substitute with regular tamarind.
Cooking in a clay pot (manchatti) imparts an earthy flavor that is central to authentic Kerala fish curry.
Never stir the fish once added — swirl the pot gently to prevent the pieces from breaking.
The curry tastes even better the next day as the fish absorbs the flavors overnight.
About This Dish
Kerala Fish Curry is a traditional non-vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kudampuli (Malabar tamarind / gamboge) is the defining ingredient — it gives the curry its distinctive sour flavor and reddish color. Do not substitute with regular tamarind. - Cooking in a clay pot (manchatti) imparts an earthy flavor that is central to authentic Kerala fish curry. - Never stir the fish once added — swirl the pot gently to prevent the pieces from breaking. - The curry tastes even better the next day as the fish absorbs the flavors overnight.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium