Kerala fish curry is one of the most popular recipes that come from this beautiful part of the world, the South West coast of India. It is dark red in color, spicy, yet slightly sweet and sour with a smoky note, thanks to Malabar tamarind. Although its flavor is complex, making fish curry is incredibly simple, and all you need is a single saucepan and about half an hour for this amazing recipe.
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Although I married a proud Mumbaikar, my parents-in-law are from Kerala, and South Indian food is what I get to eat the most when we visit them.
Be it sambar with paper-thin dosa, mappas chicken curry with thick and soft appam, or beef fry, there is always a feast being served up when we visit.
This Kottayam-style fish curry [Nadan Meen Curry] is definitely one of the most prepared ones and a dish that really represents Kerala cuisine at its finest.
The curry is hot and bright red and is made using simple Indian spices such as red chilli powder, turmeric powder, and coriander powder, as well as the usual ginger, garlic, and one of my favorite ingredients, curry leaves.
What is special in a real Kerala-style fish curry is the use of fish tamarind, which is soaked in water, and brings a sweet sourness to the dish that offers a slightly smoky taste.
Gather your ingredients and spare me 30 minutes, let's make this yummy recipe!
Kerala Fish Curry Ingredients
- White Fish: In this recipe, I use skinless boneless cod, however, you can use any white fish you like, such as pomfret, sardines, tilapia, bass, or even snapper.
- Coconut Oil: This is an essential part of cooking this Kerala-style fish and is the only coconut-based ingredient in this recipe.
- Black Mustard Seeds, Fenugreek Seeds, Dry Red Chillies: These are the only three whole spices used in this recipe and can be found in all grocery or Indian stores.
- Fresh Ginger, Fresh Garlic, and Onions: These constitute the base of the curry sauce. Any color onion can be used.
- Red Chilli Powder, Kashmiri Red Chilli Powder, Coriander Powder, Turmeric Powder, and Black Pepper: These are the simple, everyday Indian spices used in this recipe. Red chili offers heat, while Kashmiri offers flavor and color; no green chillies are used. Black pepper can be powdered, although I used crushed.
- Curry Leaves: These are an essential ingredient in this Kerala fish curry recipe and can be easily stored frozen once purchased.
- Malabar Tamarind: Another important ingredient in this recipe, as the tamarind soaking water gives a sour and sweet taste with a smoky note. This is a tropical species of Garcinia and there are a few ways this can be substituted I've added them at the bottom in the FAQs section.
How To Make Kerala Fish Curry?
- Soak the Kudampuli [dried Malabar tamarind, or fish tamarind] in a bowl of warm water and set aside.
- In a large saucepan or clay pot [earthen pot], add the oil and heat it up on medium-high heat. Once warm, bring the flame down to low, and add mustard seeds, and the fenugreek seeds.
- Once these splatter, add the fresh ginger and garlic, the onions, and red chilies.
- Add some salt mix, and allow the ingredients to cook on low heat until the onions become soft and lightly golden brown on the edges.
- Next, add the dry spices [red chili powder, ground Kashmiri chili, ground coriander, ground turmeric], black pepper, and curry leaves to the pan. Mix and allow to cook until the spices separate from the oil and are aromatic.
- Add some water to the curry and mix to achieve a smooth paste, then add the soaking water from the tamarind and one piece of the dried fruit. Mix well and bring to a light simmer.
- Lastly, add the fish pieces and ensure they are covered with gravy. Let the curry simmer until the fish is cooked and the gravy thickens.
- Allow the curry to rest and before reheating and serving, remove the piece of tamarind.
- Serve hot with steamed rice, parathas, or chapati.
People Also Ask [FAQs]
This curry is based on a fragrant blend of several spices and combines fenugreek and chili with sweet and smoky undertones of the fish tamarind. This spicy fish curry is usually cooked in an earthen vessel and as it has a rich gravy, it is best served with boiled rice and chapatis to soak up the flavors.
Kerala's favorite fish is the Pearlspot Karimeen fish, which is found only there. Other popular fishes eaten are sardines, mackerel, tuna, seer fish, salmon, and shark, while shellfish such as prawns and shrimps are often eaten as well.
The sour taste of this fish tamarind can be substituted with a bit of tamarind paste or powder, some mango powder [amchoor], or a little lime juice. The end result won't be exactly the same, as the smokiness won't be there, however, the fish curry will still be extremely delicious.
This fish curry works perfectly well with kappa [tapioca] or boiled or steamed rice, as they soak well all the gravy, however also chapatis, Kerala parottas, or roti are great choices.
How to store Kerala Fish Curry?
- In the fridge: This fish curry can be stored in an airtight container for up to three days.
- In the freezer: This red fish curry can be stored in the freezer in a suitable container for up to three months. Allow to thaw overnight in the fridge, then reheat thoroughly before serving.
Tips & Tricks For Kerala Fish Curry Recipe
- Oil: This recipe calls for coconut oil, however, should this not be available, then a flavorless vegetable oil [such as canola or sunflower] can be used instead. As this spicy curry really needs that coconut undertone, I would recommend using some coconut milk or coconut cream instead of some water, should you skip the coconut oil.
- Heat: In this Kudampuli itta meen curry there are dry red chilies, Kashmiri red chilli powder, and hot ground red chilli as well, however, should you need to swap the hot chilli for something else, then you can replace it with 3 slit green chillies. Green chilies are hot as well, however, they also have a pepper-like taste, so the end result may slightly change.
- Fish Pieces: In this fish curry recipe there is cod, however, this can be swapped for any white fish of preference; good options are mackerel, haddock, sardines, or tilapia.
- Mixing The Fish: All the mixing of the fish curry needs to be done before adding the pieces of fish. Once the fish is added to the fish curry, you will want to ensure it is covered in gravy, and allow it to simmer slowly until fully cooked, so as to avoid it getting broken into small fish pieces.
- Earthen Pot: This is the traditional cooking vessel for Kerala fish curry. While I do have one, I don't always use it and any saucepan will work.
- Tamarind Piece: It is important that once the flavors mature in the curry, this is removed from it, as it may become too strong. Should you have time, once the fish curry is ready, allow it to rest for 3-4 hours, then reheat and remove.
- Ginger and Garlic: In this recipe, if possible, use fresh ginger and garlic instead of ginger garlic paste - it does really make a difference!
Real comfort food with a slight tang, this Kerala fish curry is the ultimate South Indian main course and a family-loved meal! Easy to prepare, rich with flavor, and bright in color, what more can one ask for?
If you get around to preparing this Kerala fish recipe or have any questions at all, I'd love to hear your thoughts and feedback, and if you get the chance to rate and comment on the recipe card below, it would be great!
🥗 Here are more South Indian recipes to try:
🍽️ Recipe
Simple and Delicious Kerala Fish Curry [Kottayam-Style]
Ingredients
- 300 g Cod Fillet Skinless and Boneless
- 4 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fenugreek Seeds
- 1 tablespoon Fresh Ginger Peeled and Chopped
- 1 tablespoon Fresh Garlic Peeled and Chopped
- 2 Onions Peeled and Sliced
- 2 Dried Red Chillies
- 1 tablespoon Ground Red Chilli
- 1 tablespoon Ground Kashmiri Chilli
- 1 tablespoon Ground Coriander
- 1 teaspoon Ground Turmeric
- ½ teaspoon Black Pepper Ground or Crushed
- 20 Curry Leaves
- 3 Pieces Malabar Tamarind
- Water
- Salt to Taste
Instructions
- Soak the fish tamarind in 3 cups of warm water and set aside.
- In a large saucepan or claypot [earthen pot], add the coconut oil and heat it up on medium high heat. Once warm, bring the flame down to low, then add the mustard seeds, and the fenugreek seeds.
- Once these splatter, add the fresh ginger and garlic, the onions, and red chilies.
- Add some salt, mix, and allow the ingredients to cook on medium-low heat until the onions become soft and lightly golden brown on the edges. This will take approximately 5-7 minutes.
- Next, add the dry spices [red chili powder, ground Kashmiri chili, ground coriander, ground turmeric], black pepper, and curry leaves to the pan. Mix well and allow to cook until the spices separate from the oil and are aromatic. This will take 2-3 minutes.
- Add some water to the curry and mix to achieve a smooth yet semi-thick paste, then add the soaking water from the tamarind and one piece of the dried fruit. Mix well once more and bring to a light simmer.
- Once the curry simmers, reduce the flame to low again.
- Lastly, add the pieces of fish and ensure they are covered with gravy, adding some more water if necessary. Let the curry simmer until the fish is cooked and the gravy thickens. This should take 10-15 minutes, depending on the thickness of the slices of fish.
- Should you have time, allow the curry to rest and, before reheating and serving, remove the piece of tamarind.
- Serve hot with basmati rice, parathas, chapati, kappa, or appam.
Notes
- In the fridge: This fish curry can be stored in an airtight container for up to three days.
- In the freezer: This Kerala fish curry can be stored in the freezer in a suitable container for up to three months. Allow to thaw overnight in the fridge, then reheat thoroughly before serving.
- Should you not have coconut oil, then any unflavored oil can be used instead. As the flavor of the coconut is important in this Kottayam-style curry, add some coconut milk or cream instead of part of the water when cooking the fish.
- Any white fish can be used for this curry, so the cod can be substituted easily. Good options are tilapia, king fish, haddock, sardines, or mackarel.
- All the mixing of the fish curry needs to be done before adding the pieces of fish. Once the fish is added to the fish curry, you will want to ensure it is covered in gravy, and allow it to simmer slowly until fully cooked, so as to avoid it getting broken in small pieces.
- It is important that once the flavors mature in the curry, this is removed from it, as it may become too strong. Should you have time, once the fish curry is ready, allow it to rest for 3-4 hours, then reheat and remove.
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