20-Min Kerala Fish Curry
Vibrant coconut fish curry with chili heat and aromatic spices, ready in 20 minutes. Tender flaky fish in a bold red gravy that tastes like you simmered it for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 lb fish fillets (cod, pollock, or mahi mahi)
- 1.5 tbsp red chili powder (or Kashmiri chili powder)
- 2 tbsp tomato paste
- 1 tbsp ginger-garlic paste
- ½ tbsp mustard seeds and curry leaves (or turmeric + cumin)
Instructions
- 1
Heat oil in a wide skillet over medium-high until it shimmers, ~60 seconds.
- 2
Add mustard seeds and curry leaves; let them sizzle 30 seconds until fragrant.
- 3
Stir in ginger-garlic paste and fry for 30 seconds, then add tomato paste and chili powder; stir constantly for 1 minute.
- 4
Pour in coconut milk, add salt and black pepper to taste, then bring to a gentle simmer.
- 5
Gently nestle fish fillets into the sauce, skin-side up if present. Simmer 6–8 minutes until fish flakes easily with a fork.
- 6
Squeeze fresh lemon juice over the top. Serve hot with steamed rice or flatbread.
Tools you’ll need
- 12-inch skillet or curry pot
- wooden spoon
- measuring spoons
- fork for flaking
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.
