Kerala Fish Curry
A fragrant South Indian fish curry with coconut milk, tamarind, and aromatic spices. This classic dish is best served with steamed rice or appam.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 600 g firm white fish fillets (cod or mackerel)
- 400 ml coconut milk
- 2 medium onions, sliced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 whole green chilies, slit
- 1 bunch curry leaves
- 1 tbsp tamarind paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- 3 tbsp coconut oil
- 1 tsp salt
- 2 medium tomatoes, chopped
Instructions
- 1
Cut fish fillets into 2-inch pieces and season with salt and turmeric powder. Set aside.
- 2
Mix tamarind paste with 2 tbsp warm water to dissolve.
- 3
Heat coconut oil in a large skillet over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- 4
Add sliced onions and sauté until golden brown, about 5 minutes.
- 5
Stir in minced garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
- 6
Add chopped tomatoes and cook for 2 minutes, stirring occasionally.
- 7
Sprinkle turmeric, red chili, and coriander powder. Stir well and cook for 1 minute.
- 8
Pour in coconut milk and tamarind paste mixture. Bring to a gentle simmer.
- 9
Carefully add fish pieces and curry leaves. Simmer for 6-8 minutes until fish is cooked through and flakes easily.
- 10
Taste and adjust salt and spices. Serve hot with steamed rice or appam.
Tools you’ll need
- 12-inch skillet or kadhai
- knife and cutting board
- measuring spoons
- wooden spoon
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
