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Indian · Dinner

Kerala fish curry

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Poach firm fish in a chili, tamarind and curry-leaf sauce. Add the fish after the sauce cooks so the pieces remain intact.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of kerala fish curry
Representative photograph of kerala fish curry. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Sauce

Fish

Equipment

Wide saucepan with lid; knife; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the base · About 6 min

  1. Heat 25 ml coconut oil. Add ½ tsp mustard seeds; cover briefly until popping slows. Add 100 g shallots, sliced, 15 g ginger, sliced, 10 g garlic, sliced and 12 curry leaves; cook for 5 minutes.

Simmer the sauce · About 10 min

  1. Lower the heat. Stir in 1 tsp Kashmiri chili powder and ½ tsp turmeric for 20 seconds. Add 20 g tamarind paste, 350 ml water and ¾ tsp salt; simmer for 10 minutes.

Poach the fish · About 10 min

  1. Add 600 g firm white fish fillets, cut into large pieces. Cover and simmer very gently for 8–10 minutes. Swirl the pan instead of stirring hard.

    Check: Fish reaches 63°C / 145°F and flakes easily.

Rest · About 3 min

  1. Turn off the heat and rest for 3 minutes before serving.

Tips

  • Use firm fish rather than thin delicate fillets.
  • Add tamarind gradually if your paste is strongly concentrated.

Substitutions

  • Use neutral oil instead of coconut oil.
  • For Kerala fish curry, choose cod, haddock or a different firm white fish.

Storage

  • Get perishable Kerala fish curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kerala fish curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kerala fish curry to 74°C / 165°F, stirring or turning it for even heating. When Kerala fish curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kerala fish curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kerala fish curry becomes softer in storage.

Make ahead

  • Cook the sauce one day ahead and refrigerate it.
  • Add fresh fish while reheating the sauce on the serving day.

FAQ

Can I use frozen fish?

Thaw in the fridge, drain and pat dry before cooking.

Why did the fish break up?

Hard boiling or vigorous stirring can break tender fish. Swirl the pan gently.

Is this made with kudampuli?

This home recipe uses tamarind paste. Kudampuli has a different flavour and strength.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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