A mildly spiced, easy-to-make, creamy Kerala-style fish curry simmered in rich coconut milk; comforting, flavorful, and the perfect companion to rice for all the fish lovers out there. A low-carb meal that is high in protein and good fats.
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There’s nothing quite like a bowl of mildly spiced, creamy South Indian fish curry served with steaming hot rice, which is comfort food at its finest. This Kerala style fish curry recipe (also known as Malabar fish curry) is a family favorite and one of the easiest ways to enjoy a hearty, flavorful fish dish at home.
Made with rich coconut milk and just a handful of pantry staples, this recipe comes together quickly and is perfect even for beginners. It’s gentle on spice but full of coastal flavor, making it a great introduction to South Indian cooking.
Adding Kodumpulli (a key ingredient to making Kerala meen curry) to the creamy coconut milk adds a mild sour taste to balance the sweetness from the coconut milk.
I usually make this curry with either fresh or frozen salmon, depending on what’s available. Salmon is the most accessible fish here in Sweden, but feel free to use any variety of fish that is locally available that is firm and fatty, like seer fish (kingfish), kingfish, or mackerel—whatever works best for you!
This Kerala fish curry recipe tastes even better the next day, as the gravy thickens, the flavors deepen, and the fish absorbs all the rich, tangy goodness.
Ingredients for Making Kerala Fish Curry
- Fish: Salmon fillets (with or without bone) work perfectly for this recipe. You can also use thawed frozen salmon, cut into halves. Other fatty fish, like seer fish (kingfish) or mackerel, are great alternatives.
- Spices: A mix of traditional spices adds warmth and depth—mustard seeds, fenugreek seeds, turmeric powder, red chili powder (or a combination of spicy red chilli powder and kashmiri chilli powder for some deeper red color), coriander powder, ground fenugreek, and black pepper.
- Coconut Milk: You can use freshly extracted thick coconut milk for a homemade touch, or canned coconut milk for convenience—both work beautifully.
- Kudam Puli (Malabar Tamarind): Also known as kodumpuli or Cambodge, it is a sour fruit that is dried and used in flavoring dishes specially made with fish in the South Indian state of Kerala. Kodumpuli can be substituted with regular tamarind paste or even a bit of sour tomato paste or chopped tomatoes. For an extra tangy kick, a squeeze of lemon juice works well too. The flavor won’t be exactly the same, but these substitutes still make a delicious curry! You can find them easily at Indian stores that sell South Indian ingredients.
- Curry Leaves: Fresh curry leaves are ideal for authentic flavor, but frozen or dried ones can be used in a pinch.
- Aromatics: Ginger, garlic, green chilies, and onions form the flavorful base of the curry.
- Other Essentials: Salt to taste and coconut oil for that distinct Kerala aroma and richness.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
How To Make Kerala Fish Curry
Step-by-Step Instructions
Step 1: Prep
Soak a few pieces of kudampuli (Malabar tamarind) in a small bowl of lukewarm water and set them aside to soften and release their flavor.
Step 2:
Heat a heavy-bottomed pan over medium heat. A clay pot (manchatti) or stainless steel pot is ideal, as acidic ingredients like kudampuli can react with nonstick, cast iron, or aluminum.
Step 3:
Add 1 tablespoon of coconut oil to the pan. Once hot, add mustard seeds and fenugreek seeds. Let them splutter for a few seconds to release their aroma.
Step 4:
Stir in finely chopped ginger, garlic, a few fresh curry leaves, and slit green chilies. Sauté for about a minute until everything turns golden brown and fragrant.
Step 5:
Add 1 large, finely chopped onion and fry until it becomes soft and lightly browned.
Step 6:
Turn the heat to low and add the spice powders: turmeric powder, red chilli powder, coriander powder, fenugreek powder, and black pepper powder.
Step 7:
Sauté for a minute until the spices release their oil and become aromatic. If the mixture gets too dry or starts to burn, sprinkle in a little water to cool the pan.
Step 8:
Pour in ½ cup of water, add salt to taste, and the soaked kudampuli along with the soaking water. Bring this to a gentle boil.
Step 9:
Carefully place the fish pieces into the gravy. Gently stir to coat them with the masala. Cover and cook for 4–5 minutes, allowing the fish to absorb the flavors.
Step 10:
Pour in the coconut milk and simmer the curry on low heat for another 5 minutes. Avoid boiling too hard, as coconut milk can split.
Step 11: Serve or Rest
Remove from heat and serve hot with steamed rice or Kerala matta rice.
For the best flavor, let the curry rest for a few hours or overnight. The sauce thickens and the fish absorbs all the delicious spices, making it even tastier the next day!
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Notes
- Cooking time may vary depending on the type, size, and cut of fish used. Always adjust heat and timing as needed to avoid overcooking.
- For richer flavor, use thick, full-fat coconut milk.
- Kodumpuli can be swapped with tamarind paste or a bit of sour tomato paste. A squeeze of lemon juice adds extra tang. The flavor will differ slightly, but the curry will still be delicious!
- For the best flavor, try cooking this curry in a traditional earthen pot (clay pot). It gives the dish a deeper, rustic taste that really brings out the essence of the spices.
- The type of fish used can mildly change the flavor of the curry.
Watch How To Make Kerala Coconut Fish Curry
Recipe Card
Kerala Fish Curry with Coconut Milk
Video
Ingredients
- 800 gms Fish Salmon
- 1/2 cup Coconut Milk
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds Methi
- 1 Tbsp Coconut Oil
- 1 Large Onion
- 1 tsp Ginger
- 3-4 Garlic cloves
- 2 Green Chilli
- 1/2 tsp Turmeric Haldi
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 1/2 tsp Fenugreek Powder Methi Powder
- 1/2 tsp Black Pepper Powder
- 2 Small Kodumpulli/Kokum/Tamarind
- Few Curry Leaves
- Salt as per taste
Instructions
- Soak the kudampuli in a small bowl of lukewarm water. Set aside.2 Small Kodumpulli/Kokum/Tamarind
- Heat coconut oil in a heavy-bottomed or clay pot over medium heat.1 Tbsp Coconut Oil
- Add mustard seeds and fenugreek seeds—let them splutter.1/2 tsp Mustard Seeds, 1/2 tsp Fenugreek Seeds
- Add ginger, garlic, green chilies, and curry leaves. Sauté until lightly golden.1 tsp Ginger, 3-4 Garlic cloves, Few Curry Leaves, 2 Green Chilli
- Add onions and cook until lightly browned.1 Large Onion
- Reduce heat. Stir in turmeric, chili powder, coriander, fenugreek, and black pepper.1/2 tsp Turmeric, 1 Tbsp Red Chilli Powder, 1 Tbsp Coriander Powder, 1/2 tsp Fenugreek Powder, 1/2 tsp Black Pepper Powder
- Cook for a minute. Add a splash of water if needed to prevent burning.
- Pour in ½ cup water, salt, and the soaked kudampuli (with soaking water).Salt as per taste
- Bring to a gentle boil.
- Carefully place the fish pieces into the curry. Gently stir.800 gms Fish
- Cover and cook for 4–5 minutes.
- Pour in coconut milk and simmer on low for another 5 minutes. Do not boil.1/2 cup Coconut Milk
- Rest & Serve: Turn off the heat. Serve hot with rice.
- Tastes even better the next day as the flavors deepen and the sauce thickens!
Nutrition (Estimates Only)
Serving Suggestions
In Kerala, this comforting Nadan fish curry is usually paired with red rice (Kerala matta rice) or soft, steamed tapioca (kappa)—a true classic combo. At home, though, I often keep it simple with fluffy steamed white rice and maybe a quick veggie stir-fry on the side. It makes for such a cozy, well-rounded meal that’s perfect for both weekdays and weekends.
Storing Leftovers
If you happen to have some curry left (though it usually disappears fast!), just pop it into an airtight container and refrigerate. It stays good for up to 3 days. When it’s time to reheat, only warm up the portion you’re planning to eat; reheating the same curry more than once can affect the taste and texture of the fish.
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