Coconut Milk Fish Curry Kerala Style

Coconut Milk Fish Curry Kerala Style

Coconut Milk Fish Curry

A more aromatic version of Kerala Fish Curry (Meen Curry) – with Coconut Milk

This Fish curry is absolutely divine! Coconut milk and Coccum (Fish tamarind) are the essential ingredients. Creamy Coconut Milk Fish Curry with a yummy ‘Zing’ to it.

I have received so many compliments for this recipe over the years, it still amazes me. It’s quite an easy dish, but even after telling my friends how to make it, they say it didn’t turn out the same. So I decided to Post it here for all those who have asked in the past. I think with practice it gets perfected.

Things to watch for are the consistency of the coconut milk, the color of the curry, since spices vary you have to adjust till you get the perfect color. The fine chopping of the onion and garlic. Oh and yes, most Kerala curries use coconut oil and its’s great but for some reason this curry is always better for me with sunflower oil. I do not know why. 

Then there is always the main ingredient to consider -THE STAR – The fish must be fresh  or all you efforts will be shattered with this curry. If you live somewhere where you can get really fresh fish (I recommend Sear Fish), this  Fish Curry in Coconut Milk: Kerala Style, is for you! Scroll down for Video.

coconut milk fish curry

Coconut Milk Fish Curry

div>Recipe Type: Fish / Seafood / Curry / Indian

Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Serves: 6


  • 6 King Mackerel steaks/Kingfish/Seer Fish    (about 900 gms)
  • 2 cups fresh coconut milk (If using coconut cream from a carton/can please dilute  1 cup cream with 1 cup water)
  • 1 small hot green chilly, finely sliced
  • 2 tsp chilli powder – use the best quality milder chilli powder you can find.
  • ¾ tsp turmeric powder
  • 2 large shallots, finely sliced or use onions – minced
  • 1 bulb garlic, finely minced – the smaller variety of indian garlic
  • Salt to taste: about 1 tsp
  • 1-2 larger segments(fish tamarind /kudampuli /dried Gambooge fruit)
  • 5-6 Fenugreek seeds


  • Wash the fish well  with salt and drain. I prefer to skin the steaks.
  • In an earthen pot (manchatty/clay pot), Add the Coconut milk, chilli powder, and turmeric. (earthen pot is traditionally  preferred, but for some reason I love this curry when made in my trusted old non stick pot).
  • Mix and heat to a simmer. Careful that it does boil over. (Keep a close watch on it).
  • Add the fish tamarind.
  • Next add the fish gently to the simmering curry. Allow the curry to come  back to a boil and add salt.
  • After 1 minute lower the flame and cook uncovered or partially covered till the fish is  done and curry thickens a little. Turn off the stove.

For tempering:

  • To a small wok or frying pan add 2-3 Tbsp Sunflower Oil Or coconut oil. Add the fenugreek and allow to turn golden.
  • Next add the garlic followed by shallots/onion, then the green chilli and curry leaves and  saute till golden.
  • Add to the curry. Don’t stir.
  • Cover and allow to sit 15-30 minutes (at least) before serving.

Coconut Milk Fish Curry


  • Do not leave the cleaned seer fish in water for too long . It tends to loose its firmness.
  • Fish fillets/steaks   left in the freezer for a while is easier to skin.
  • Rub with salt and wash the fish to remove the fishy odour.
  • Seer fish is best fresh or if you freeze them, use up quickly as they tend to loose flavour.
  • This fish curry is best if it is left to set a while before serving & tastes even better the next day.
  • When I do not have Coccum , I use the juice of fresh yellow lemon- 2 to 3 Tbsp and it is pretty awesome too, although perhaps not in step with tradition.

Coconut Milk Fish Curry  – Enjoy!

Did you enjoy our Coconut Milk Fish Curry Kerala Style ? Let us know 🙂

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Fish Moilee

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Varutharacha Meen Curry- Fish Curry with Roasted Coconut


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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

6 thoughts on “Coconut Milk Fish Curry Kerala Style

    • Thank you. It’s my personal favorite taught to me by mom. And it takes a good hand to get it perfect so you must have that magic touch! Perhaps if you make it again you can take a pic and send it to us 🙂

  1. I’m always on the look out for less time consuming recipes. and my fish curries always had something missing.
    tried this and turned out just wonderful! I also tried it with tinned tuna,
    the whole family enjoyed 🙂

  2. Pingback: Coconut Milk Fish Curry + Naan | Ignoramus by Day

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