The Simplest of an atlas of delicious fish curries from Kerala. This curry with simple, light flavors and coconut milk is adored by all.
Kerala Coconut Milk Fish Curry
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Total time includes ‘resting time’. Please allow the curry to rest at least 20-30 minutes before serving.
Introduction and related recipes available on the Intro page ⇓.
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Kerala Coconut Milk Fish Curry
Description
A delicious preparation of Fish curry in Coconut Milk. One of my favourite recipes, one of the first curries I learnt from mom!
Instructions:
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Wash the fish well with salt and drain. I prefer to skin the steaks.
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In an earthen pot (manchatty/clay pot), add the coconut milk, chilli powder, and turmeric.Â
(Earthen pot is traditionally preferred, but for some reason, I love this curry when made in my trusted old non-stick pot). -
Mix and heat to a simmer. Careful that it does boil over. (Keep a close watch on it).
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Add the fish tamarind (Kudampluli)
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Next, add the fish gently to the simmering curry. Allow the curry to come back to a boil and add salt.
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After 1 minute lower the flame and cook uncovered or partially covered till the fish is done and the curry thickens a little. About 10 minutes. Turn off the stove.
For Tempering:
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To a small wok or frying pan add 2-3 Tbsp Sunflower Oil Or coconut oil. Add the fenugreek and allow to turn golden.
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Next, add the garlic followed by shallots/onion, then the green chilli and curry leaves and saute till golden.
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Add to the curry. Don’t stir.
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Cover and allow to sit 15-30 minutes (at least) before serving.
Note
- Do not leave the cleaned seer fish in water for too long. It tends to lose its firmness.
- Fish fillets/steaks left in the freezer for a while is easier to de-skin.
- Rub with salt and wash the fish to remove the fishy odor.
- Seer fish is best fresh or if you freeze them, use up quickly as they tend to lose flavor.
- This fish curry is best if it is left to sit a while before serving & tastes even better the next day.
- When I do not have Coccum, I use the juice of fresh yellow lemon- 2 to 3 Tbsp and it is pretty awesome too, although perhaps not in step with tradition.
- Key Ingredients: King Fish, Coconut Milk, Chilli Powder, Turmeric, Shallots, Garlic, Green chilli, Curry Leaves, Gambooge, Salt, Fenugreek, Oil.
how many shallots to replace 2 onion?
Hi! depends on the size of shallots. 1 1/2 cups of red onion. If using shallots, I would use only 1 cup of finely chopped shallots. We use more in this preparation than most other curries..
You mentioned that you use lemon juice as an alternative of Coccum; Do you add the lemon juice with the fish (like in the recipe) or at the end once the curry is taken off heat?
Hi Divya.
Yes, lemon juice is added last. Freshly squeezed. Add to taste.