30-Minute Kerala Fish Curry with Coconut Cream

Name: 30-Minute Kerala Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 30g neutral oil or ghee; 1 teaspoon black mustard seeds; 1 red onion, thinly sliced; 2 cloves garlic, finely grated; 2cm piece fresh ginger, finely grated; 1 long green chilli, sliced; 5 green cardamom pods; ½ teapsoon fenugreek seeds ((see notes)); ½ teaspoon fennel seeds; 1 long stem fresh curry leaves, leaves picked & stem discarded ((about 12-15 leaves - see notes)); ½ teaspoon salt; 1 tablespoon ground coriander; 2 teaspoons ground cumin; ½-1 teaspoon Kashmiri chilli powder ((see notes)); ½ teaspoon ground turmeric; 2 ripe truss tomatoes, finely diced; 200ml coconut milk or cream ((Use a good quality such as Ayam)); 500 - 600g firm white fish fillets, cut into 4-5cm pieces; Sea salt & cracked black pepper, to taste; Steamed basmati rice; Crispy curry leaves ((see notes)); Toasted shredded coconut ((see notes)); Fresh coriander sprigs

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This vibrant, coconutty curry proves incredible flavour doesn’t need hours on the stove.

My 30-Minute Kerala Fish Curry with Coconut Cream brings the vibrant, coastal flavours of Southern India to your table in no time. Tender white fish is gently poached in a fragrant sauce made from toasted spices, fresh tomato, and rich coconut cream. Finished with aromatic curry leaves, it’s a quick, healthy, and deeply satisfying meal that’s perfect for a weeknight yet special enough for guests.

Kerala fish curry served with basmati rice in ceramic bowls on a white timber table, garnished with curry leaves and fresh herbs in natural light.

The cuisine of Kerala, on India’s tropical Malabar Coast, is defined by two things: an abundance of incredible seafood and the generous use of coconut. This curry is a homage to that style—quick, vibrant, and packed with the flavours of the region. I love how it turns a handful of whole spices, a tomato, and a can of coconut cream into something that feels so transportive. It’s the kind of dish that makes a regular Tuesday night dinner feel like a mini escape, all in about half an hour.

Why You’ll Love This Kerala Fish Curry

This recipe is a testament to how a few good ingredients can create something spectacular, quickly.

Genuinely 30 Minutes: From chopping board to bowl, it’s a swift and satisfying cooking process perfect for busy nights.
Authentic, Balanced Flavours: Toasting whole spices like mustard and fenugreek seeds builds a deep, authentic base that’s balanced by sweet tomato and creamy coconut.
Light & Healthy: It’s a protein-packed, flavourful meal that feels nourishing and light, without any heavy cream or excessive oil.
Incredibly Versatile: The method works perfectly with fish, prawns, chicken, or even soft-boiled eggs, so you can adapt it to what you have.
The Aromatic Bonus: The sound of sizzling mustard seeds and the scent of fresh curry leaves make the cooking experience as delightful as the eating.

How To Make Kerala Fish Curry

The magic is in the layering of spices. Here’s the simple process:

Toast the Seeds: Heat oil and sizzle black mustard seeds until they pop. This is your flavour foundation.
Build the Base: Add onion, garlic, ginger, chilli, and whole spices (cardamom, fenugreek, fennel). Cook until fragrant.
Add Ground Spices: Stir in ground coriander, cumin, chilli powder, and turmeric to coat the onion mixture.
Create the Sauce: Add diced tomato and let it break down into a thick paste. Pour in coconut cream and a splash of water.
Cook the Fish: Gently add pieces of firm white fish. Let them simmer gently in the creamy sauce for just 4-5 minutes until cooked through.
Finish & Serve: Taste for seasoning. Serve immediately over steamed rice, garnished with crispy curry leaves and toasted coconut.

Black mustard seeds heating in oil in a saucepan to start Kerala fish curry

Ground spices added to sautéed onions and curry leaves for Kerala fish curry base

My Tips for the Best Curry

Prep Your Spices: Have all your spices measured and ready before you start cooking. Things move quickly once the mustard seeds hit the oil.
Don’t Skip the Whole Spices: The mustard seeds, fenugreek, and cardamom pods are essential for authentic flavour. They toast in the oil to release their full aroma.
Use Fresh Curry Leaves: There’s no substitute for their unique, citrusy fragrance. Find them in the herb section of large supermarkets or Asian grocers.
Choose the Right Fish: Use a firm white fish like ling, barramundi, or snapper that will hold its shape during the short simmer.
Don’t Overcook the Fish: Add it last and simmer gently just until opaque and flaky. It will continue to cook slightly in the hot sauce.

What to Serve with this Fish Curry

For a classic meal, serve it over a mound of steamed basmati rice or fluffy Indian yellow rice. Naan bread, roti, or poppadoms are perfect for scooping up the creamy sauce. For a fresh contrast, add a side of cucumber raita or a zesty mint chutney. A squeeze of fresh lime juice over the top just before eating brightens all the flavours beautifully.

Storage & Reheating

Fridge: Store cooled leftovers in an airtight container for up to 2 days.
Freezer: Freeze for up to 2 months. Note that the texture of the fish may become softer upon thawing.
Reheating: Gently reheat in a saucepan over low heat or in the microwave at medium (50%) power. Avoid boiling to keep the fish tender.

Kerala fish curry served with basmati rice in ceramic bowls on a white timber table, garnished with curry leaves, herbs and toasted coconut in natural light.

Close-up of Kerala fish curry in coconut sauce served with basmati rice in a ceramic bowl, garnished with curry leaves and fresh herbs on a white timber table in natural light.

FAQ’s

What if I can’t find fresh curry leaves?

They provide a unique, irreplaceable aroma. If you absolutely can’t find them, add a big squeeze of lime juice at the end for a fresh, citrusy lift, but the flavour will be different.

Can I use chicken or prawns instead of fish?

Absolutely. For chicken, add diced thigh fillets after step 3 and cook for 10-15 minutes before adding the coconut cream. For prawns, add them at the same time as the fish and cook until just pink and curled.

Is this curry spicy?

It has a gentle warmth. The green chilli and Kashmiri chilli powder provide flavour more than intense heat. Deseed the green chilli and use less chilli powder for a milder version.

What’s a good substitute for Kashmiri chilli powder?

Mix 3 parts sweet paprika with 1 part cayenne pepper. This will give you a similar vibrant colour and mild heat.

Can I use coconut milk instead of cream?

Yes, but the sauce will be slightly less rich and creamy. For a thicker result, simmer it for a few extra minutes after adding it.

kerala fish curry

I hope this 30-Minute Kerala Fish Curry with Coconut Cream becomes your new secret weapon for a stunning, speedy dinner. It’s proof that big, authentic flavour doesn’t require a long list of steps or hours of simmering. Give it a try and bring a taste of the Malabar Coast to your kitchen tonight—and let me know how it goes in the comments below!

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