A Taste Kerala Fish Curry Recipe

Kerala, a beautiful state located on the southwestern coast of India, is renowned for its lush landscapes, backwaters, and rich culture. However, it is perhaps best known for its unique and flavorful cuisine, which showcases the abundance of spices, seafood, and coconuts available in the region.

One of the standout dishes from this vibrant culinary landscape is the traditional Kerala Fish Curry. Bursting with flavor and infused with the warmth of spices, this dish is a favorite amongst locals and visitors alike. In this post, we’ll guide you through an authentic recipe that captures the essence of Kerala’s culinary heritage.

Ingredients

Before we dive into the cooking process, let’s gather the ingredients required for this delicious Kerala Fish Curry.

For the curry:

500 grams of fish: Choose a firm white fish like kingfish, mackerel, or tilapia.
2 tablespoons coconut oil: A staple in Kerala kitchens, it adds distinct flavor.
1 large onion: Thinly sliced.
2-3 green chilies: Slit lengthwise (adjust based on your spice level preference).
1 tablespoon ginger-garlic paste: Freshly prepared for the best flavor.
2 medium-sized tomatoes: Chopped.
1 teaspoon turmeric powder.
1 tablespoon red chili powder: Adjust as per heat preference.
1 teaspoon coriander powder.
1 cup coconut milk: Freshly made or canned.
1 tablespoon tamarind paste: For a tangy flavor.
Fresh curry leaves (a handful): are commonly used in Kerala cooking for flavor.
Salt to taste.
Fresh coriander leaves for garnish.

Cooking Instructions

Step 1: Prepare the Fish

Start by cleaning the fish and cutting it into medium-sized pieces. Marinate the fish with a pinch of salt and turmeric powder, and set it aside for about 15-20 minutes. This step not only enhances the flavor but also helps tenderize the fish.

Step 2: Sauté the Aromatics

In a heavy-bottomed pan or a traditional clay pot, heat the coconut oil over medium heat. Once the oil is hot, add the sliced onions and sauté until they turn golden brown. The caramelization of onions adds a deep richness to the curry. Next, add the slit green chilies, followed by the ginger-garlic paste, and sauté until the raw smell disappears.

Step 3: Build the Flavor Base

Add the chopped tomatoes to the pan and cook until they soften and blend into the mixture. Sprinkle in the turmeric powder, red chili powder, and coriander powder, and mix well. Allow the spices to cook for about 2-3 minutes until they are fragrant.

Step 4: Simmer the Curry

Stir in the coconut milk and bring the mixture to a gentle simmer. After a couple of minutes, introduce the marinated fish pieces into the pot. Add the tamarind paste and season with salt. The tamarind provides a tangy kick that balances the richness of the coconut milk.

Step 5: Final Touches

Allow the curry to simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Be gentle while stirring to avoid breaking the fish pieces. In the last few minutes of cooking, add the fresh curry leaves for that authentic Kerala flavor and aroma.

Step 6: Serve and Enjoy

Once done, remove the curry from heat and let it rest for a few minutes. Garnish with freshly chopped coriander leaves before serving. Kerala Fish Curry pairs beautifully with steamed rice, appam (rice pancakes), or even with dosa (rice crepes), making it a wholesome meal.