🍛 Kerala fish curry
Kerala fish curry is a coastal curry of fish simmered in coconut milk with tamarind, curry leaves, chili and turmeric. The sauce is bright orange, tangy and gently hot, with the sweetness of coconut balancing the sour tamarind. In Kerala it is eaten with steamed rice or rice dishes, and it often tastes even better the next day.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g firm fish such as kingfish, in pieces
- 400 ml coconut milk
- 1 tbsp tamarind paste
- 15 curry leaves
- 1 tsp turmeric, 2 tsp chili powder
- 1 onion, 3 garlic cloves, a small piece of ginger
- 2 tbsp coconut oil, salt
Method
- Rub the fish with half the turmeric and salt.
- Heat the oil, fry the curry leaves, then the chopped onion, garlic and ginger until soft.
- Add the chili powder and remaining turmeric, stir for 30 seconds, then add the tamarind and 150 ml water.
- Lay in the fish, cover and simmer for 6–8 minutes.
- Pour in the coconut milk, heat without boiling for 3 minutes, season and serve with rice.
How to make it lighter
- Use light coconut milk to cut the fat.
- Cook with 1 tbsp oil instead of two.
- Pair with a small portion of rice and a vegetable side.
History
Fish curries are central to the cooking of Kerala, a coastal state with long fishing traditions and abundant coconut palms. Many households cook them in clay pots, and recipes vary between the coast and inland areas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →