Kerala Fish Curry

Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry. But, most importantly, it has a signature taste of kudampuli (Dried malabar tamarind) and curry leaves. Make it at home with my authentic recipe to make fish curry Kerala style with and without coconut.

On weekends I usually like to make rice with dal or some curry.  Hence, I use fish pieces to make Alleppey Fish Curry,  Tomato Fish Curry, Methi Machli, often. But, nothing beats the kottayam style Kerala fish curry with malabar tamarind. Right? After all who doesn’t like fish pieces cooked golden brown with a fiercely spicy gravy?

Traditional food from Kerala is very delish and wholesome. This fish curry is one of those. It is also popularly known as Nadan Meen Curry. We add kudumpulli to it.

Now, kudumpulli is also known as the fish tamarind or malabar tamarind. And, that gives this fish curry a very appealing taste and a slight tang and a smoky flavour. Apart from that, because of shallots and curry leaves this dish tastes very authentic and refined.

What is Kudampuli?

“Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. Common names include Garcinia cambogia (a former scientific name), as well as brindleberry, Malabar tamarind and kudam puli (pot tamarind). The fruit looks like a small pumpkin and is green to pale yellow in color”. – Source

Tips to make best Kerala Style Fish Curry

Serve this curry at least 3-4 hours after making it. The flavours will mature with time and it will even get more delicious the next day.

If you do not have access to kudampuli, do try the recipe with tamarind and I am sure you will not be disappointed. Kokum can also be added for a Kudampuli like taste.

Furthermore, you may use any fish for making this smoky, pungent curry. I have used Seer fish.

You will see that this curry is piping hot red in colour because we add loads of Kashmiri red chilli powder to it. So, it doesn’t get too spicy but still gets the colour.

You can always choose to reduce the amount of chilli used as per your liking. I love spicy food and this quantity of chilli suits my taste perfectly.

Most of all, I have used coconut oil to make this dish as it contributes awesomely to the flavours. However, you may use any other oil that you deem fit.

Plus, mustard seeds, ginger garlic and fenugreek seeds makes this dish flavourful. Hence, do add them without fail, ladies.

Lastly, serve this fantastic fish curry with a plateful of rice and trust me, you would eat the happiest meal ever of your life. And, it is all season accompaniment. Therefore, you can make it throughout the year. Do follow my simple recipe to make it then?

Which fish can be used to make Kerala Fish Curry?

I used Seer fish to make this recipe but you can use any fish like pomfret, sardine (Mathi), Mahi Mahi etc. 

How to make Kerala Fish Curry with coconut milk?

To make Kerala Fish Curry with coconut milk, instead of adding water in the below mentioned steps, add 2 cups of thin coconut milk and cook the fish in it.

What to serve with Kerala Fish Curry?

This curry taste best with steamed rice. However, you can also serve it with appams or parotta.

Mashed Kappa or Tapioca also tastes great with it.

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How to make Fish Curry Kerala Style Step By Step

Heat coconut oil in a pan. Make sure to make this curry in coconut oil only as it gives a very distinct flavour to the curry.

Add mustard seeds and curry leaves and let them crackle for a few seconds.

Add shallots, ginger, garlic and green chillies and fry until they turn golden brown. If shallots are not available, use onion instead.

Mix coriander powder, turmeric powder, red chilli powder, pepper powder and fenugreek powder in a bowl.

Add a few drops of water and make a thick paste.

Add this paste in the pan.

Fry util it turns brown. It will take 3-4 minutes to fry the paste.

Now add 2 cups of water and kudampuli and bring it to a boil. If using coconut milk, replace water with thin coconut milk.

Simmer the heat. Add fish and salt to taste and cook for 8-10 minutes. Remove the pan from heat and let the curry rest for 2-3 hours for the flavours to mature. Heat once more before serving. Serve hot with rice.

Kerala Fish Curry Recipe

4.27 from 15 votes

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Kerala Fish Curry

Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 326 kcal

Author Neha Mathur

Ingredients

• 3 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 10-12 Curry Leaves
• 15-20 Shallots Sliced
• 2 tsp Ginger Grated
• 2 tbsp Garlic Chopped
• 1-2 Green Chilli Slit into half
• 1 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Black Pepper Powder
• 1/8 tsp Fenugreek Powder
• 2-3 pieces Kudampuli
• Salt to taste
• 600 g Fish

Instructions

1. Heat coconut oil in a pan.

2. Add mustard seeds and curry leaves and let them crackle for a few seconds.

3. Add shallots, ginger, garlic and green chillies and fry until they turn golden brown.

4. Mix coriander powder, turmeric powder, red chilli powder, pepper powder and fenugreek powder in a bowl.

5. Add a few drops of water and make a thick paste.

6. Add this paste in the pan and fry util it turns brown.

7. Now add 2 cups of water and kudampuli and bring it to a boil.

8. Simmer the heat.

9. Add fish and salt to taste and cook for 8-10 minutes.

10. Remove the pan from heat and let the curry rest for 2-3 hours for the flavours to mature.

11. Heat once more before serving.

12. Serve hot with rice.

Nutrition Facts

Kerala Fish Curry

Amount Per Serving

Calories 326 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 9g 45%

Cholesterol 75mg 25%

Sodium 194mg 8%

Potassium 880mg 25%

Total Carbohydrates 20g 7%

Dietary Fiber 5g 20%

Sugars 8g

Protein 33g 66%

Vitamin A 26.1%

Vitamin C 75.9%

Calcium 8.6%

Iron 16.8%

* Percent Daily Values are based on a 2000 calorie diet.

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