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–+ servings
Easy Kerala fish curry with coconut milk and salmon.

Kerala Fish Curry with Coconut Milk

By Shiny Samuel
This Kerala-style fish curry is a mildly spiced, creamy dish simmered in coconut milk with the tang of kudampuli (Malabar tamarind). It comes together quickly with simple ingredients and pairs beautifully with rice or tapioca. Perfect for beginners, this curry tastes even better the next day as the flavors deepen and the fish soaks up the rich gravy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

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: 1servingCalories: 365kcalCarbohydrates: 10gProtein: 25gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 480mgPotassium: 640mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 8mgCalcium: 55mgIron: 2mg