Coconut Milk Fish Curry Kerala Style

Kerala Coconut Milk Fish Curry





10 min


10 min


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Kerala Coconut Milk Fish Curry

Total time is not inclusive of the ‘resting time’. Please allow the curry to rest at least 20-30 minutes before serving.

The Recipe Intro includes Video on how to make Kerala Coconut Milk Fish Curry. Check it out.

read the recipe introduction 300x81 Kerala Coconut Milk Fish Curry

coconut milk fish curry kerala 300x199 Kerala Coconut Milk Fish Curry


  • 900 gms (about 6 steaks) ‏of King Mackerel/Kingfish /Seer Fish
  • 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 chilli, finely sliced
  • 2 tsp ‏chilli powder (use the best quality milder chilli powder you can find)
  • ¾ tsp ‏turmeric powder
  • 2 medium ‏onion, minced finely (or use shallots, finely
  • 1 bulb ‏garlic, finely minced (the smaller variety of indian garlic is best)
  • To taste: ‏Salt (about 1 tsp)
  • 1-2 larger segments ‏fish tamarind /kudampuli /dried gambooge fruit
  • 1 handful ‏of curry leaves
  • 5-6 ‏fenugreek seeds


  1. Wash the fish well with salt and drain. I prefer to skin the steaks.
  2. 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).
  3. Mix and heat to a simmer. Careful that it does boil over. (Keep a close watch on it).
  4. Add the fish tamarind.
  5. Next add the fish gently to the simmering curry. Allow the curry to come back to a boil and add salt.
  6. 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:

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

Kerala 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.


Key Ingredients: King Fish, Coconut Milk, Chilli Powder, Turmeric, Shallots, Garlic, Green chilli, Curry Leaves, Gambooge, Salt, Fenugreek, Oil.

Let us know if you tried it – Kerala Coconut Milk Fish Curry.

read the recipe introduction 300x81 Kerala Coconut Milk Fish Curry




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