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Kerala Fish Curry
with Steamed Rice Noodles: A Coastal Comfort Classic

Name: ~Kerala Fish Curry~ with Steamed Rice Noodles: A Coastal Comfort Classic
Total time: 58 min
Yield: 1
Cuisine: South Indian
Ingredients: For the Fish Curry:; 600 g Fish (seer fish, pomfret, or kingfish), medium pieces; 1 medium Onions, sliced; 1 medium Tomatoes, chopped; 6 cloves Garlic, crushed; 1 tbsp Ginger, grated; 2 Green chillies, slit; 2 sprigs Curry leaves; 1.5 cups Coconut milk (thin milk 1 cup + thick milk ½ cup); 1 tbsp Kashmiri red chilli powder; ½ tsp Turmeric powder; ½ tsp Black pepper powder; 1 tbsp Coriander powder; ¼ tsp Fenugreek seeds; 2 tbsp Coconut oil; lemon-sized Tamarind (soaked and extract taken); to taste Salt; ½ cup Warm water (if needed); For the Rice Noodles (Idiyappam):; 1.5 cups Rice flour; 1 to 1¼ cups Hot water; ½ tsp Salt; 1 tsp Coconut oil; 3 tbsp Fresh grated coconut (optional, for topping)

58 mins

Cooking Time

Moderate

Difficulty

Ingredients

Gluten free

Diet

Kerala Fish Curry with Steamed Rice Noodles is a classic coastal dish built around tender fish simmered in a spiced coconut milk base, featuring tamarind, curry leaves, and coconut oil. The curry is light, aromatic, and slightly tangy, offering warmth without heaviness. Paired with steamed rice noodles, also known as idiyappam, this dish reflects Kerala’s traditional food culture where fresh seafood, coconut, and rice come together in simple, balanced ways. Ideal for both weekday meals and leisurely weekend lunches, this recipe brings the comfort of Kerala’s coastline to the table in a gentle yet flavourful form.

Ingredients

UNITSIngredients

For the Fish Curry:

600 g Fish (seer fish, pomfret, or kingfish), medium pieces

1 mediumOnions, sliced

1 mediumTomatoes, chopped

6 clovesGarlic, crushed

1 tbspGinger, grated

2Green chillies, slit

2 sprigsCurry leaves

1.5 cupsCoconut milk (thin milk 1 cup + thick milk ½ cup)

1 tbspKashmiri red chilli powder

½ tspTurmeric powder

½ tspBlack pepper powder

1 tbspCoriander powder

¼ tspFenugreek seeds

2 tbspCoconut oil

lemon-sizedTamarind (soaked and extract taken)

to tasteSalt

½ cup Warm water (if needed)

For the Rice Noodles (Idiyappam):

1.5 cupsRice flour

1 to 1¼ cupsHot water

½ tspSalt

1 tspCoconut oil

3 tbspFresh grated coconut (optional, for topping)

Follow
Directions

Description - Step 1

Prep the Fish and Vegetables

Clean and wash the fish pieces. Slice the onion, chop the tomato, slit the green chillies, and crush the garlic. Grate the ginger and keep the curry leaves ready. This ensures quick, even cooking later.

Step 1

Prep the Fish and Vegetables

8 minutes

Step 2

Marinate the Fish Lightly

5 minutes

Step 3

Begin the Curry Base

5 minutes

Step 4

Add Spices and Tomato

4 minutes

Plate it up!

Plating Instructions

Place a portion of steamed rice noodles on a plate. Ladle the fish curry around the noodles so the gravy soaks gently.

Pairing Instructions

Serve with a small bowl of extra coconut milk curry for dipping the noodles.

Garnishing Instructions

Top with fresh curry leaves or a teaspoon of coconut oil drizzled over the curry for an authentic Kerala aroma.