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?

Kudampuli is an Indian spice which is used to impart sour taste to the dishes. It is a small round shaped fruit and is used in it’s dried form.

“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

You can find it in Kerala stores in your city or Indian stores in the US. You can also order it online from Amazon.

Tips to make best Kerala Style Fish Curry

This curry tastes best when made in earthen pot or manchatti. I didn’t had it so made it in a regular kadai.

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 Kadampuli like taste.

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

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.

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.

Adding a sprinkling of Kerala Garam Masala at end makes it even more delicious.

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. 

This curry will taste great with sea food like prawns as well.

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. Check out the recipe to make Kappa here.

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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 (You can use sliced onion if shallots are not available), ginger, garlic and green chillies and fry until they turn golden brown. 

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. Do not add too much water while making the paste otherwise it will not brown properly.

Add this paste in the pan.

Fry until 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

4.3 from 17 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.

Recipe Notes

This curry tastes best when made in earthen pot or manchatti. I didn't had it so made it in a regular kadai.

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 Kadampuli like taste.

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

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.

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.

Adding a sprinkling of Kerala Garam Masala at end makes it even more delicious.

Nutrition Facts

Kerala Fish Curry

Amount Per Serving

Calories 326 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 9g56%

Cholesterol 75mg25%

Sodium 194mg8%

Potassium 880mg25%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 8g9%

Protein 33g66%

Vitamin A 1305IU26%

Vitamin C 62.6mg76%

Calcium 86mg9%

Iron 3mg17%

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

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