Kerala Fish Curry is a flavorful and iconic dish that perfectly captures the essence of Kerala’s coastal cuisine. As Malayalees we always have cravings for some spicy fish curries.Known for its bold use of spices, tangy tamarind or kudampuli (Malabar tamarind), and the richness of coconut, this traditional curry is a staple in many Malayali homes.
🍴 Serves: 4
⏱️ Prep + Cook Time: ~30–40 mins
🌶️ Spice Level: Medium-High
📝 Ingredients:
✅ For the curry:
- 500g firm fish (seer fish, kingfish, sardines, or mackerel)
- 2-3 pieces kudampuli (kokum) – soaked in warm water (15 mins)
- 1 medium onion – finely chopped (or shallots – 6-8)
- 2 green chilies – slit
- 1 tsp ginger – finely chopped
- 1 tsp garlic – finely chopped
🧂 Spices:
- 1½ tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
🌿 Tempering:
- 2 tbsp coconut oil (must!)
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1-2 dried red chilies
👩🍳 Instructions:
1. Prep the Fish
- Wash and clean the fish pieces
- Soak kudampuli in warm water for 15 minutes
2. Make the Spice Base
- In a clay pot (meen chatti) or pan, heat 2 tbsp coconut oil
- Add onions, sauté until soft
- Add ginger, garlic, green chilies, and stir until aromatic
3. Add Spices
- Lower heat → Add chili powder, turmeric, coriander powder
- Sauté for a minute to release aroma (don’t burn!)
4. Add Water & Kudampuli
- Pour 1 to 1.5 cups water
- Add the soaked kudampuli along with the water
- Add salt and bring to a gentle boil
5. Add the Fish
- Gently add the fish pieces
- Cover and cook for 10–15 mins on low heat
- Gently swirl the pot (avoid stirring with a spoon)
6. Temper the Curry (Tadka)
- In a small pan: heat 1 tbsp coconut oil
- Add mustard seeds, let them splutter
- Add curry leaves + dried red chilies
- Pour this over the fish curry
🍽️ Serve With:
- Matta rice (Kerala red rice)
- Pappadam, thoran, and pickle for a full Nadan lunch
💡 Tips:
- Fish curry tastes even better the next day! (More flavor from kudampuli)
- Don’t over-stir the fish or it will break
- Clay pots enhance flavor and are traditionally used in Kerala
Conclusion
In every spoonful of Kerala Fish Curry lies a story of tradition, spice, and coastal charm. Whether served with steamed rice, kappa (tapioca), or appam, this beloved dish brings warmth and comfort to the table. Its balance of heat, tang, and rich flavor makes it a timeless favorite for seafood lovers. If you’re looking to experience the soul of Kerala cuisine, this fish curry is a must-try — simple, soulful, and bursting with authentic taste.
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