My Easy Kerala fish curry is seriously one of the simplest and tastiest Indian dishes I make. Tender fish is cooked in a spice bath with coconut cream, fresh tomato and curry leaves. It is so good it will make you want to lick your plate clean!

Fish curry in bowls with rice. Garnished with coriander.

Nestled along the captivating southern shores of India, Kerala showcases tranquil backwaters, stunning sandy beaches fringed with coconut palms, and a renowned reputation for its bounty of fresh seafood and extensive use of coconut in its cuisine.

This easy and quick fish curry is a great example of Kerala style cuisine. First you make a spice laden gravy with the addition of tomato, onion and chilli, to which you add creamy coconut milk or cream which brings it all together into a rich and delicious sauce.

While I’ve opted for fish in this curry, feel free to switch things up with chicken, prawns, or even soft-boiled eggs if fish isn’t your jam. Personally, I adore the egg variation—it adds a delightful additional to an Indian feast when entertaining, offering a unique and equally mouthwatering option.

How to make

This is a super easy curry to make. It is made mostly up of spices so don’t be put off by the list of ingredients.

I like to get all the components ready in separate bowls and have it at the stove ready to cook. It makes it much easier by measuring out all the spices and putting them together with other ingredients that go in at the same time. It then becomes a breeze to cook.

Step-by-step

Serving suggestions

Steamed basmati rice is the perfect accompaniment to this delicious fish curry. However, if you wish to be a little fancier you could try my Indian Yellow Rice to take it to the next level.
Serve with fresh lemon or lime wedges on the side if you wish.
Serve with a side of extra toasted shredded coconut so people can add to suit their tastes.
A chutney would be lovely – choose from lime, mango or my divine Mint chutney.
Naan bread, roti bread, chapati or any other flatbread of choice
Poppadoms or fried banana chips.

❄️ Storage

FRIDGE:
Store any leftover Indian fish curry in the fridge for up to 2 days. Reheat gently in a saucepan or in the microwave on MEDIUM (50% power) until piping hot.

FREEZE:
The curry can be frozen for later if desired. Once cool, transfer to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently as above. Bear in mind that the texture of the curry may change slightly once thawed. It is still however, fine to eat.

Easy Kerala Fish Curry

My Easy Kerala fish curry is seriously one of the simplest and tastiest Indian dishes to prepare. Tender fish is cooked in a spice bath with coconut cream, fresh tomato and curry leaves. It is so good it will make you want to lick your plate clean! The recipe serves 3-4 as a main or 5-6 as part of a banquet.

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Prep Time:10

Cook Time:20

Total Time:30

Course: Dinner, Entree, Part of banquet

Cuisine: Indian

Keyword: Coconut, Fish Curry, Indian Curry, Seafood Dishes

Servings: 3 – 4 people

Author: Kate

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 (Deseeded for less heat, if desired)
5 green cardamom pods
½ teapsoon fenugreek seeds (See Note 2 below)
½ teaspoon fennel seeds
1 long stem fresh curry leaves, leaves picked & stem discarded (about 12-15 leaves – See Note 3 below)
1 tablespoon ground coriander
2 teaspoons ground cumin
½-1 teaspoon Kashmiri chilli powder (See Note 4 below)
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

TO SERVE

Steamed basmati rice
Crispy curry leaves (See Note 7 below)
Toasted shredded coconut (See Note 8 below)
Fresh coriander sprigs

Instructions

Heat oil or ghee in a saucepan over medium high heat and add the mustard seeds. Once they start spluttering, add the onion, garlic, ginger, green chilli, cardamom pods, fenugreek seeds, fennel seeds and the curry leaves along with ½ teaspoon salt. Cook, stirring often, for 3-4 minutes.
Reduce heat to medium and add the ground coriander, cumin, chilli powder and turmeric. Cook for 1 minute.
Add the diced tomato and cook, stirring often, for about 6-8 minutes or until it starts to break down and thickens. Add ¼ cup of water and continue cooking for a further 2 minutes.
Add the coconut milk, stir to combine then add the fish. Bring to a simmer then reduce heat to low and cook for 4-5 minutes or until the fish is just cooked through. Season to taste with salt and pepper.
Serve fish curry with steamed basmati rice and naan bread (or other flat bread). Garnish with Crispy Curry Leaves, toasted shredded coconut and fresh coriander if desired.

Notes

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
FENUGREEK SEEDS
Fenugreek seeds are available from some large supermarkets in the Indian section, most gourmet food stores like Harris Farm and green grocers in the dried herb section or you can purchase online. If you cannot source them you can just omit from the recipe.
CURRY LEAVES
There is no substitute for fresh curry leaves. These days though they are available from large supermarkets and green grocers in the herb section or simply buy a plant from the nursery and grow it at home. Freeze any leftover leaves in a zip-lock bag for later use.
KASHMIRI CHILLI POWDER
Kashmiri chilli powder is a vibrant red spice made from dried Kashmiri chillies, which are mild in heat compared to other varieties of chillies. It is known for its deep red colour and imparts a rich, slightly fruity flavour to dishes without overwhelming heat. Kashmiri chilli powder is commonly used in Indian cuisine, particularly in dishes like tandoori chicken, curries, and marinades, to add both colour and flavour. It is a popular ingredient for those seeking a milder option compared to regular chilli powders.
If you’re looking for a substitute for Kashmiri chilli powder, you can use a combination of regular paprika and cayenne pepper. This blend will mimic the colour and heat level of Kashmiri chilli powder. Start with a mixture of 3 parts paprika to 1 part cayenne pepper, and adjust to your taste preference. Paprika will provide a similar red colour and mild flavour, while cayenne pepper will add the necessary heat. Alternatively, you can use mild chilli powders like Hungarian sweet paprika or a mild Spanish paprika, depending on what’s available to you and your heat preference.
TO MAKE EGG KERALA CURRY
Bring a saucepan of water to the boil. Once boiling, carefully add 6 eggs. Return to a gentle boil and cook for 7 minutes. Remove with a slotted spoon and place directly into a large bowl of cold water and ice to stop the cooking process. Allow to cool, then peel.
Add the whole eggs to the curry after stirring through the coconut cream. Simmer for 5-6 minutes or until the eggs are heated through and hot.
TO MAKE CHICKEN KERALA CURRY
Cut 500g thicken thigh fillets into bite size pieces. Add chicken at the end of Step 3 after cooking the tomatoes down. Stir often for 2-3 minutes to seal, then add the coconut milk or cream and simmer over a low heat for a further 15 minutes or until the chicken is cooked through.
HOW TO MAKE CRISPY CURRY LEAVES
Heat a little neutral oil in a small saucepan or frying pan to cover the base.(Alternately do in your choice of deep fryer). Add curry leaves and fry until bright dark green and crisp, about 5-10 seconds. * BE CAREFUL – oil will spit heavily (and go everywhere) for the first few seconds. I don’t suggest adding too many at once. Maybe just 5-6 at a time due to the oil spitting. Curry leaves, once fried don’t have a lot of flavour but they sure look pretty as a garnish.
HOW TO TOAST SHREDDED COCONUT
Place your desired quantity (I used 1/3 cup) into a hot dry pan over medium heat. Cook, stirring regularly in the beginning, then constantly towards the end, for 4-5 minutes or until lightly toasted. Don’t walk away from it, once it reaches a point, it colours very quickly. Once desired colour is reached, immediately turn it out onto a plate to cool. Do not leave in the pan as it will continue cooking and may burn or colour too much.

Hello! I'm Kate.

Easy Kerala Fish Curry