This Keralan Fish Curry is a quick and easy South Indian fish curry made with coconut milk, mild spices, and tender white fish. Ready in just 30 minutes, it's perfect for busy weeknights, but special enough for entertaining.
A traditional South Indian curry from Kerala, the white fish is gently cooked in a lightly spiced tomato and coconut sauce, giving you a curry that's creamy but not heavy with fresh flavours and mild heat. It uses simple ingredients and is naturally gluten and dairy-free.
Quick Look. Keralan Fish Curry
- Prep Time: 10 Minutes.
- Cook Time: 20 Minutes.
- Servings: 4
- Key Ingredients: Onion, ginger, curry powder, coconut milk, tinned tomatoes, white fish.
- Diet: Gluten-free. Dairy-free.
- Cooking Method: Hob. Stove-top.
- Make Ahead: Yes.
- Fridge Storage: 2-3 days.
- Freezer Storage: No.
Fish curries are some of my favourite recipes because they're quick, forgiving, and packed with flavour. Unlike meat, fish cooks in minutes, making it ideal for fast curries like this Kerala-style fish curry. Check out my other simple fish curry recipes such as Thai Red Prawn Curry, Thai Green Fish Curry, or Fish Korma.
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Ingredients and Variations
- Fish: You can use any firm, white, meaty fish such as cod, pollock, hake, haddock or coley. Fish curries are ideal for trying less common, cheaper fish varieties as the fish takes on the flavour of the curry.
- Spices: This recipe uses an everyday curry powder rather than specialist spices. Curry powders vary in strength. If you want it hotter, add a little extra once the sauce is simmering. The spice level in the recipe is naturally gentle.
- Coconut Milk: Gives the curry a lovely creamy texture. Use full-fat coconut milk for a richer sauce. Light coconut milk is thinner with less fat but still flavourful. Authentic Keralan curries aren't thick like some Indian curries, so a looser sauce is exactly right here.
- Veg: I've added mangetout and green beans because I like to sneak vegetables into most meals. It stretches the portions and boosts nutrition. You can leave them out if you prefer.
- Mango: A reader from Kerala commented that they add mango to this recipe in Kerala, so I've updated it to include mango.
How to make Keralan Fish Curry
Step 1: Flavour oil
Heat the oil in a large frying pan over a high heat. Add the cumin seeds and fry for 2 - 3 minutes until the seeds start to pop, stirring occasionally.
Step 2: Base
Turn the heat down to medium, add the chopped onion, garlic, ginger and chilli and fry for around 5 minutes until soft.
Step 3: Spices
Add the curry powder, turmeric and chilli powder and fry for 1 minute to release the flavours.
Step 4: Sauce
Add the coconut milk, tinned tomatoes, diced mango, and green beans, then stir together.
Step 5: Fish
Add your skinned, diced white fish and simmer for 10 minutes, stirring occasionally.
Pro Tip
Don't over-stir your fish curry as this will cause the fish to break up.
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Can you make Keralan Fish Curry Ahead?
Yes, you can, and this makes it a quick go-to and perfect for entertaining. Make the sauce in advance, but add the fish and simmer until cooked just before serving. Fish is delicate and will hold together much better if it's gently cooked.
Serving Suggestions
I love serving this creamy Keralan fish curry with basmati or jasmine rice. It's also great served with:
- Naan bread.
- 3-Ingredient Flatbread.
Finish with:
- Fresh coriander leaves.
- A squeeze of fresh lime juice or serve with a wedge of lime.
Sustainability
When buying fish, look for the Marine Stewardship Council (MSC) blue Logo, which shows the fish has been sustainably sourced. The MSC is an international non-profit that supports responsible fishing practices.
Many of the ingredients in this recipe such as coconut milk, rice, limes, nut oil and spices are available to buy as Fairtrade, making this a great way to support sustainable farming and small producers worldwide.
Storage and Leftovers
- Store in the fridge for 2-3 days.
- Reheat gently and avoid stirring too much.
Coconut milk doesn't freeze particularly well as it can separate, so this curry is best enjoyed fresh or refrigerated.
How to Freeze Rice. (Pro Tip)
Leftover rice freezes well:
- 1. Spread it out on a tray to cool.
- 2. Freeze until solid.
- 3. Transfer to a container.
This stops it freezing into one solid block. Rice will keep for up to one month. Reheat in boiling water and make sure it's piping hot before serving.
Frequently Asked Questions About Keralan Fish Curry
You can use any firm white meaty fish such as cod, haddock, pollock, hake or coley. These fish hold their shape well when gently simmered in the curry sauce. In Kerala, fish such as kerimeen, kingfish or pomfret are often used. In the USA, use fish such as cod, halibut or snapper.
Traditionally, Keralan fish curry has a mild to medium level of spice. You can easily adjust the spice level by adding more or less curry powder or chilli.
Simmer the curry without a lid on to help reduce the liquid, which will thicken the sauce. You can also stir through a cashew paste. Full-fat coconut milk will give a thicker sauce than a lighter or low-fat coconut milk.
Recipe Video
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐rating and review below the recipe card. I really appreciate hearing from you. Stay in touch and get weekly recipe suggestions, food waste and sustainability tips. You can also follow me on Facebook, Pinterest, Instagram and YouTube.
📖 Recipe
Keralan Fish Curry with Coconut Milk
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Ingredients
- 2 tablespoon ground nut oil fairtrade
- 2 teaspoon cumin seeds organic, fairtrade
- 1 onion peeled and diced
- 4 cloves garlic peeled and crushed
- 3 cm ginger peeled and grated
- 1 red chilli finely diced
- 1 tablespoon curry powder organic, fairtrade
- 2 teaspoon tumeric organic, fairtrade
- 1 teaspoon chilli powder organic, fairtrade
- 400 ml coconut milk organic, fairtrade
- 400 g chopped tomatoes organic
- 500 g white fish fillets skinned, boned
- 300 g green beans trimmed, cut in half
- 1 mango peeled and diced
Instructions
- Heat the oil in a large frying pan over a high heat. Add the cumin seeds and fry for 2 - 3 minutes until the seeds start to pop, stirring occasionally.2 tablespoon ground nut oil, 2 teaspoon cumin seeds
- Turn the heat down to medium, add the chopped onion, garlic, ginger and chilli and fry for around 5 minutes until soft.1 onion, 4 cloves garlic, 3 cm ginger, 1 red chilli
- Add the curry powder, tumeric and chilli powder and fry for 1 minute to release the flavours.1 tablespoon curry powder, 2 teaspoon tumeric, 1 teaspoon chilli powder
- Add the coconut milk, tinned tomatoes, diced mango, and green beans then stir together.400 ml coconut milk, 400 g chopped tomatoes, 300 g green beans, 1 mango
- Add your skinned, diced white fish and simmer for 10 minutes, stirring occasionally.500 g white fish fillets
Notes
Ingredient Notes
- Fish: Use any firm, white, meaty fish such as cod, pollock, hake, haddock or coley. In USA look for cod, halibut or snapper.
- Spices: This recipe uses an everyday curry powder rather than specialist spices. Curry powders vary in strength. If you want it hotter, add a little extra once the sauce is simmering. The spice level in the recipe is naturally gentle.
- Coconut Milk: Gives the curry a lovely creamy texture. Use full-fat coconut milk for a richer sauce. Light coconut milk is thinner with less fat but still flavourful.
- Veg: I've mangetout and green beans to stretch the portions and boosts nutrition. You can leave it out if you prefer.
- Mango: Recipe updated to include mango. A traditional ingredient in Keralan Fish Curry.
Storage
Fish curry can be kept in the fridge for 2 - 3 days. Due to the coconut milk, it doesn't freeze well. Reheat gently. Avoid overstirring as the fish will break up.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Jay Kay
Just a friendly comment: I am from Kerala and we do make this Fish curry often. I would suggest to use fresh mango sliced into pieces ( not ripened ones) instead of beans. This will add great flavour (tangy) to the dish also.
Claire Carter
Thank you so very much for your suggestion, as a reader from Kerala I truly appreciate your input.
Kevin John Hale
I made this curry with low expectations having lived in Kerala for some time but was pleasantly surprised. I used defrosted Alaskan Pollock and I made a couple of changes, I added an undiluted knoor fish stock pot, doubled the chillies, used frozen spinach in place of beans and added half a teaspoon of tamarind concentrate. I served with paratha and a small sweet banana on the side. It was yummy and I will cook this again thanks for saving me from a dull mid week autumnal meal with a bowl of south Indian sunshine.
REALMEALDEAL
It's always good to hear when people are 'pleasantly surprised'. Thanks for the feedback.
Andrew Webster
After seeing this dish mentioned in an unrelated YouTube video, I found your recipe.
I've always hesitated cooking a seafood dish in this fashion, wish I had found it sooner; what marvelous flavours, and not too spicy.
One tiny issue, the recipe mentions garam masala but no mention of when to add it, and no mention of the amount of curry powder in the ingredient list. I added 1 Tbsp of curry powder and I added the garam masala at the end of the cooking as other South-Asian recipes do, either way, it turned out very nicely, and was enjoyed by all.
REALMEALDEAL
So pleased you enjoyed the recipe. Thanks for pointing out my error, I have now corrected it in the recipe card. I hope you'll make it again now that you've discovered Keralan curry!
Daphne Morgan
A beautiful combination of flavours. I have made this several times & have used both fresh & frozen fish, both worked equally well. In both cases I have first made the sauce & then added the fish when ready to cook, in this way I can make two meals & the fish doesn’t break up & disintegrate. Highly recommend.
REALMEALDEAL
Thanks Daphne such a good idea to make the sauce separately and make 2 meals, saving on energy usage.