Name: ~Keralan Fish Curry~ Recipe: Spicy, Tangy & Perfect for Easter Feast
Total time: 42 min
Yield: 1
Cuisine: Indian
Ingredients: 1.5 kg Fish (cut into medium pieces); 1 medium Onion (sliced); 1 inch Ginger (crushed); 3–4 pods Garlic (crushed); 2 Green chillies (slit); 2-3 Tamarind (soaked); 2 teaspoons Chilli powder; 1 teaspoon Turmeric powder; 3 teaspoons Coriander powder; ¼ teaspoon Fenugreek powder; 1 teaspoon Mustard seeds; 2 sprigs Curry leaves; 1½ cups Water (plus extra if needed); ¾ cup Coconut milk; as required Coconut oil; as required Salt

Question 1

What type of fish works best for Keralan Fish Curry?

Accepted Answer

Firm fish like kingfish, seer fish, pomfret, or tilapia work best. They stay intact while cooking and absorb the tangy, spicy flavours of the curry really well.

Question 2

Can I make this curry without coconut milk?

Accepted Answer

Yes, you can skip coconut milk. However, the curry will turn more tangy and slightly thinner, as coconut milk adds richness and helps balance the overall spice.

Question 3

Is this curry very spicy?

Accepted Answer

It has a mild to medium spice level. You can adjust the chilli powder and green chillies according to your taste preference easily.

Question 4

Why is resting time important for this curry?

Accepted Answer

Resting helps the flavours blend and deepen. The fish absorbs the spices better, making the curry taste richer and more balanced when served.