Kerala fish curry(South Indian fish curry).

Kerala fish curry. a South Indian classic seafood curry to savour, enjoy and experience a piece of coastal cuisine in India.

Fresh fish cooked in coconut milk, spices and a mild tang from garcinia or tamarind gives this Indian fish curry authentic flavours you’ll fall in love with.

This easy-to-follow fish recipe will result in a fish curry with warm flavours you can serve at cosy family meals.

Why we love this Kerala fish curry.

• This fish curry with authentic flavours can be served with any rice and curry menu.
• The fresh fish and ingredients are nutritious and healthy.
  • Fish is a lean protein.
  • Spices like ginger, turmeric, and garlic are antioxidants and anti-inflammatory.
    
• The fish curry can be served with any rice and curry menu.

Tips on cooking coconut fish curry from Kerala.

• Use fresh ingredients, when possible use fresh fish instead of frozen fish, organic spices and liquid coconut milk instead of powdered coconut milk for the most authentic flavours.
• Make sure to spend time tempering(sauteing)the onions and other spices before you move on to making the coconut milk fish gravy.
• Balance the flavours as you cook the fish curry. taste the curry often and adjust the tang, spiciness, and seasoning to your needs.
• Simmer the coconut milk gravy gently and avoid boiling the gravy over high heat. this would stop the coconut milk from splitting.
  Gently simmering the coconut milk gravy will result in a creamy, thick gravy.
• Personalize the Kerala fish curry-you can add extra red chilli powder, curry powder, pepper etc to make this fish curry into your own version.
• Serve the fish curry when it is still warm for the best result.

What to serve with Kerala fish curry.

• Serve with cooked white rice, basmati rice or yellow rice.
• Serve with plain naan, garlic naan, chapati or atta roti.
• Vegetable curries to serve with Kerala fish curry.
  • Indian drumstick curry.
  • Indian aloo curry.
  • Indian dhal curry.
• Indian stir-fried vegetables.
  • Cabbage thoran.
  • Indian green beans and potatoes.
  • Beets thoran.
• Poppadam, a fresh mixed vegetable salad can be served as well.
• Serve with parathas, naan bread, string hopper, pittu, and bread.

FAQs: for Kerala fish curry.

• Can I use frozen fish to make the fish curry?
  • yes, you can but first you need to defrost the fish. remove the fish from the freezer and let the fish reach room temperature. this would take 1 and 1/2 hours.
  • Once the fish has reached room temperature, wash, pat dry with kitchen paper towels and cook.
• What types of fish I can use to cook the curry?
  • choose fish that are firm and don’t break down when simmering in the coconut milk gravy.
  • Seer fish, mackerel, kingfish, cod, and salmon are some options.
  • If you use small oily fish like sardines or smaller fish, clean and cook them whole and reduce the cooking time.
• What substitute can I use instead of garcinia?
  • substitute with tamarind paste. soaked tamarind in water or lime juice
• Can I reduce the spice in this curry?
  • Yes, use less or more curry powders, and red chilli powder to suit your needs.
• Can I prepare the fish curry ahead of time?
  • yes. you can cook the curry a few hours before serving time. warm before serving the curry.
• How do I store the Kerala fish curry?
  • Store the fish curry in a glass air-tight container rather than plastic. refrigerate and consume within 2 days.
  • Reheating- warm the fish curry over low heat for 3 to 5 minutes and serve.

More Indian fish curry recipes.

Fish vinadaloo(Goan fish curry).

Fish molee(kerala fish curry).

Indian fish fry(pan-fried).

RECIPE OVERVIEW OF KERALA FISH CURRY

Ingredients to cook Kerala fish curry.

Main ingredients.

• Fresh fish
  • fresh fish or frozen fish that is thawed can be used. using firm fish is recommended as they withstand the slow simmering.
• Coconut milk.
  • Coconut milk is a key ingredient in Kerala cuisine. the coconut milk gives the fish curry a creaminess and helps to balance off the spiciness of the dish.
    

• Spices used in the fish curry.
  • Mustard seeds
  • Curry leaves:.
  • Fenugreek seeds
  • Turmeric powder
  • Red chilli powder and green chillies(optional)
  • Minced ginger and garlic
  • Garcinia adds a slight sourness to the gravy. you can substitute this with Tamarind or a tablespoon of lime juice.
• Other ingredients.
  • Sliced or chopped onions. small red onions add more flavour than large onions.
  • Chopped tomatoes(optional)
  • Salt to season

How to make Kerala fish curry.

• First, have all the prep work done for cooking the fish.
  • Cleaning and preparing the fish to cook.
  • Have the spices and condiments ready.
  • Have the coconut milk ready.
  • Chop the onions and mince the garlic and ginger separately.
• The second phase of the cooking would be to cook the spice base which is important in building a flavorful gravy.
  • you will need to temper ingredients and then add spices to build up a rough and aromatic spice blend.

• The third step is to pour in coconut milk to make the gravy.
• Add tanginess to the gravy by using ingredients that result in a slight sourness, which could be some garcinia, tamarind, or lime juice.
• Once the gravy reaches the correct consistency, we gently add the fish into the coconut milk gravy and let it simmer and absorb the flavours.
• Serve warm with the meal ideas given above.