3.7/5 rating (140 votes)

Keralan Fish Curry

South Indian fish curry

  • Heat Hot
  • Serves 6
  • Dietary Info LACTOSE-FREE LOW-CALORIES
  • Prep 10 mins
  • Cook 15 mins
Keralan Fish Curry

A rich, creamy south Indian dish that is brimming full of spices

Hari says

I love this fish dish and just packed full of seafood flavour. I like to use a meaty white fish such as Monkfish which works so well with the coconut flavour of this classic dish. And what is even more wonderful is that this dish takes very little cooking you can even make the sauce up before hand and add the fish at the last minute. Just be sure to treat your fish with care as you don't want it do break up. Enjoy!

  • Ingredients
  • Method
  • 750g firm white fish cut into chunks
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 tbsp Coconut oil
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 5 shallots, finely sliced
  • 4 garlic cloves, finely sliced
  • 3cm piece of ginger, finely sliced
  • 1-2 green chilli, finely sliced 
  • 1 tbsp Kashmiri chilli powder (this can be reduced to suit your taste, if unsure use 1tsp)
  • ½ tsp turmeric
  • 4 tomatoes, chopped
  • 400ml tin coconut milk
  • Handful coriander, chopped

Method

  1. Coat the fish in salt and turmeric
  2. Heat a tbsp of coconut oil in a shallow large based pan.
  3. Add the mustard seeds with the curry leaves till the seeds start to pop.
  4. Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
  5. Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.
  6. Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.
  7. Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.

Nutritional information

Typical values* per Serving
Calories69
Fat (g)1.9
of which saturates (g)1.1
Carbohydrates (g)1.5
of which sugars (g)1.0
Fibre (g)0.4
Protein (g)12
Salt (mg)0.39
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Keralan Fish Curry ”

Comments

Comments (20)

  • Kevin Taylor

    Kevin Taylor

    11 May 2020 at 10:47 |
    I would strongly advise people to use a tsp not a tbsp of chilli powder. I used a tsp of hot chilli powder and although it was OK for me my wife was really, really unhappy with me. This was the second time I’ve cooked this. The first time I didn’t add any chilli powder and she thought it was best curry she’d ever had.
    Be warned!

    reply

    • Hari Ghotra

      Hari Ghotra

      11 May 2020 at 13:32 |
      Hi Kevin - thank you for the feedback I will amend the recipe and add some more detail. Kashmiri chilli is a mild one so it depends on the chilli you have. Thanks very much Hari

      reply

  • Ross J Day

    Ross J Day

    15 April 2020 at 13:51 |
    Can I use Salmon?

    reply

    • Hari Ghotra

      Hari Ghotra

      19 April 2020 at 14:56 |
      Hi Ross yes you sure care!

      reply

  • Natasha

    Natasha

    23 November 2018 at 07:56 |
    I’m having some trouble finding monkfish. What other fish works well with this recipe?

    reply

    • Hari Ghotra

      Hari Ghotra

      23 November 2018 at 08:04 |
      Hi Natasha Anything thick and chunky like halibut or cod loin maybe? Let me know how you get on and take pictures to post in the app. Thanks Hari

      reply

  • Matt

    Matt

    09 July 2018 at 18:46 |
    Where are folks getting their curry leaves? I’m led to believe they have been blacklisted as an import in the UK.

    reply

    • Hari Ghotra

      Hari Ghotra

      10 July 2018 at 20:47 |
      Hi Matt Curry leaves were banned for a while but I wasn't aware that had happened again. Post your question on the app and lets see if anyone has any suggestions. Dry are good to use but you can grow them yourself too. Thanks Hari

      reply

  • Tracey Ross

    Tracey Ross

    04 April 2018 at 21:08 |
    Really loved this recipe so tasty and quick to make. Thank you!

    reply

    • Hari Ghotra

      Hari Ghotra

      05 April 2018 at 08:35 |
      Good to hear Tracey Thanks so much for trying it!

      reply

  • Abi

    Abi

    12 June 2017 at 19:32 |
    Another fantastic recipe Hari!
    I was unsure of using coconut milk as I'd never used it before but this is the most deliciously creamy curry!
    Thank you Hari!
    Abi x

    reply

    • Hari Ghotra

      Hari Ghotra

      13 June 2017 at 18:20 |
      Thanks for your comment Abi I'm so pleased to hear you gave it a go and loved it. Thanks for using the website, I look forward to hearing what else you try. Hari

      reply

  • Matt

    Matt

    15 May 2017 at 16:25 |
    Would have been amazing. But should the amount of chili powder be 1 TSP instead of 1 TBSP as listed on the recipe. My mouth seems to think so. : )

    reply

    • Hari Ghotra

      Hari Ghotra

      15 May 2017 at 16:59 |
      Hi Matt - ohhh it should be 1 tbsp mainly for colour so I will change that to mild chilli powder! Sorry if its too spicy!! I hope you still enjoy it! Thanks for your feedback Hari

      reply

  • Nat

    Nat

    14 November 2016 at 13:05 |
    I made this curry for 22 people (!) on the weekend, and it was IMPRESSIVE! The flavours are amazing and the guests were raving about it. Thanks for a brilliant recipe!

    reply

    • Hari Ghotra

      Hari Ghotra

      15 November 2016 at 09:17 |
      Wow Nat 22 people that's some cooking. Its just amazing to hear that your guests loved it thanks so much for sharing that with me. Please do tell me if you try anything else. I have lots of new recipes going live very soon. Thank so much Hari

      reply

  • Angela

    Angela

    25 August 2016 at 20:06 |
    Hi Hari, just cooked your curry in the tiny cramped kitchen, in my Chalet, perched on the edge of a cliff in Withernsea, East Yorkshire, wuth Halibut from the fishmongers here, it was utterly delicious, thank you so much for the recipe, rubbing the fish with turmeric and salt really seemed to firm it up, and the coconut oil, curry leaves and mustard seed combination really was a flavour sensation, may have to make it again tomorrow!

    reply

    • Hari Ghotra

      Hari Ghotra

      26 August 2016 at 10:06 |
      Hi Angela A little high five from me!! This is a wonderful dish and I'm so glad you enjoyed making it in your little chalet kitchen. Thanks so much for taking time to leave a comment and enjoying the website. Hari

      reply

  • Lynne Clement Stafford

    Lynne Clement Stafford

    20 January 2016 at 16:17 |
    Hey there, thanks for the awesome recipes! Tried your crab and prawn cakes the other night and they were epic! I'm going to try your seafood curry tonight, with a few adaptations because I don't have all the ingredients. Thanks again - keep up the delicious work!
    Cheers
    Lynne

    reply

    • Hari Ghotra

      Hari Ghotra

      21 January 2016 at 08:22 |
      Hi Lynne Thanks for trying the recipes I really appreciate you having a go and then telling me how you got on. The crab cakes are lovely aren't they, how did the seafood curry come out? I take it you love fish and seafood if so give the tandoori salmon a go it's nice and quick for a weeknight lovely with rice or a salad. Thanks for leaving a comment Hari

      reply

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