Kerala Style Fish Curry Recipe
A Taste of Kerala’s Coastal Delights
Kerala Style Fish Curry is a comforting, flavorful dish widely adored across Kerala, India’s southern coastal region. With its vibrant spices and rich tamarind base, this curry is as much a cultural experience as it is a culinary one. Whether you’re using sardine, mackerel, tuna, or even kingfish, this recipe can be adapted to any fish variety, making it versatile and easy to recreate with what’s available in your local market.
This aromatic curry is traditionally enjoyed with steamed rice and mashed tapioca (Kappa), but it also pairs wonderfully with roti or other flatbreads, making it a delicious, protein-packed lunch option.
Course: Lunch
Cuisine: Kerala, South Indian
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish (e.g., Sardine, Mackerel, King Fish) | 1/2 kg (cleaned and cut) |
| Tamarind Water | Extracted from a lemon-sized tamarind |
| Shallots | 2, finely chopped |
| Coconut Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
| Garlic | 10 cloves, split length-wise |
| Ginger-Garlic Paste | 1 tablespoon |
| Kashmiri Red Chilli Powder | 2 tablespoons |
| Coriander Powder (Dhania) | 1 tablespoon |
| Methi Powder (Fenugreek Powder) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4-6
Instructions
-
Prep the Fish:
Begin by cleaning and cutting the fish into pieces. Whether you’re using sardines, mackerel, or another type, ensure they are well-cleaned and ready to cook. Set the fish aside. -
Prepare the Spice Mixture:
In a small bowl, combine the Kashmiri red chilli powder, coriander powder, and fenugreek powder with a bit of water. Stir well to create a smooth paste (slurry). Set this aside to use later. -
Sauté Aromatics:
Heat coconut oil in a clay pot or non-stick kadai. Once hot, add the mustard seeds and let them crackle, releasing their aromatic oils. -
Add Shallots and Garlic:
Next, add the finely chopped shallots and garlic cloves. Sauté them over medium heat until they turn translucent and soft, about 2-3 minutes. The fragrance of the garlic and shallots infusing in the oil will start to fill your kitchen, signaling that you’re on the right track! -
Add Curry Leaves & Ginger-Garlic Paste:
Once the shallots and garlic have softened, toss in the curry leaves and let them sizzle in the oil. Then, stir in the ginger-garlic paste, cooking it for an additional 2 minutes until the raw aroma dissipates. -
Incorporate the Spice Paste:
Now, add the prepared spice slurry (chili, coriander, and fenugreek mixture) to the pot. Let it cook for 1-2 minutes, allowing the spices to bloom and infuse the oil. -
Add Water and Tamarind:
Pour in about 2 cups of water and bring the mixture to a gentle boil. Once boiling, add the tamarind water extracted from the tamarind, along with salt to taste. -
Add Fish and Simmer:
Carefully add the fish pieces into the pot. Gently stir or shake the pot to ensure that the fish is coated in the flavorful broth. Be cautious when stirring, as fish can break easily if handled roughly. Cover and let it simmer on low heat for about 15 minutes until the fish is fully cooked. During this time, try not to stir too often, as delicate fish can fall apart. -
Final Touches:
Once the fish is tender and fully cooked, your Kerala Style Fish Curry is ready to be served.
Serving Suggestions
This curry is traditionally enjoyed with steamed rice, which soaks up the flavorful, tangy curry. Alternatively, pair it with Kappa (mashed tapioca), which is a quintessential pairing in Kerala cuisine. If you’re in the mood for something different, roti or paratha also work wonderfully with this curry, making it an adaptable and satisfying meal for any occasion.
To make it a full-fledged Kerala-inspired meal, you could also serve it alongside Rava Fried Prawns or any other seafood delicacy of your choice. The contrast between the light, tangy fish curry and crispy fried prawns makes for a well-rounded lunch or dinner experience.
Why You’ll Love This Recipe
Kerala’s seafood is known for its fresh, delicate flavors, and this fish curry truly showcases the best of what the region has to offer. It’s easy to prepare with minimal ingredients, and the slow cooking process ensures that all the flavors meld beautifully. The combination of tamarind, coconut oil, and mustard seeds gives it a unique tangy richness, while the spices like Kashmiri red chilli powder and fenugreek provide warmth and depth.
Perfect for lunch, this curry is not only packed with protein from the fish but also offers a dose of healthy fats from the coconut oil. This dish is sure to transport your taste buds to the coastal shores of Kerala with every bite.
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180-200 kcal |
| Protein | 22-25g |
| Fat | 12-14g |
| Carbohydrates | 5-7g |
| Fiber | 1g |
| Sodium | 250-300mg |
(Note: Nutritional values may vary depending on the type of fish and quantities used.)
Enjoy this Kerala Style Fish Curry for a wholesome, flavor-packed meal that brings the essence of Kerala’s coastal cuisine straight to your table!
