Allergens: Fish | Seafood | Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Friendly
Follow on Instagram: @simplycookingx

Kerala Fish Curry, also known as Meen Curry, hails from India’s southwestern Malabar Coast, where abundant coconut groves meet the Arabian Sea. Dating back centuries, this dish reflects Kerala’s spice-trade heritage: fresh catch is gently poached in a lush coconut-milk broth seasoned with mustard seeds, curry leaves, turmeric, and a tang of tamarind. Influences from Portuguese, Arab, and indigenous Malayali traditions converge in its balance of heat, sourness, and creaminess. Traditionally served with steamed rice or appam, Kerala Fish Curry remains a beloved staple in Keralan homes, festivals, and seaside shacks.

Ingredients (Serves 4)

• 600 g firm white fish fillets (e.g., kingfish, cod, or red snapper), cut into 6–8 pieces
• 1 large onion, thinly sliced
• 2 tbsp coconut oil (or neutral oil)
• 1 tsp mustard seeds
• 8–10 curry leaves
• 3 garlic cloves, minced
• 1″ fresh ginger, grated
• 2 green chilies, slit lengthwise (optional)
• 1 ½ tsp ground turmeric
• 2 tbsp Keralan curry powder (or substitute 1 tbsp chili powder + 1 tbsp coriander powder)
• 1 cup water
• 1 cup coconut milk (full-fat canned)
• 2 tbsp tamarind paste (diluted in ¼ cup warm water)
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Temper Spices: Heat coconut oil in a heavy pot over medium heat. When it shimmers, add mustard seeds; once they crackle, stir in curry leaves.
2. Aromatics: Add sliced onion, green chilies, garlic, and ginger. Sauté until onion softens and turns golden (6–8 minutes).
3. Spice Base: Stir in turmeric and curry powder; cook 1 minute until fragrant.
4. Build the Sauce: Pour in water and bring to a gentle simmer. Add coconut milk, stirring to combine.
5. Tamarind & Season: Add tamarind water and salt. Simmer 3–4 minutes to let flavors meld.
6. Cook the Fish: Gently slide fish pieces into the simmering curry. Cover and poach on low heat 8–10 minutes—just until fish is opaque and flakes easily.
7. Finish & Garnish: Taste and adjust seasoning. Sprinkle chopped coriander over top. Serve immediately.

Dietary Substitutions & Allergen Swaps

• Low-Carb / Gluten-Free / Dairy-Free / Nut-Free: Recipe is naturally compliant—no swaps needed.
• Protein Swap: For shellfish curry, substitute shrimp or prawns; reduce poaching time to 4–5 minutes.
• Heat Level: Omit green chilies or reduce curry powder for milder palate.

Chef’s Tips

• Fresh Fish: Use just-caught or very fresh fillets for clean flavor and firm texture.
• Coconut Milk: Shake the can before opening to evenly distribute fat. For extra creaminess, add an extra ¼ cup.
• Tamarind Balance: Taste the tamarind water before adding—some pastes vary in tartness.

Wine Pairing

A bright, off-dry Gewürztraminer complements the curry’s tropical coconut and tamarind tang, while a crisp Sauvignon Blanc cuts through richness and echoes the citrus notes.

Nutrition Information (Per Serving)

Estimates may vary based on fish variety and brands.

Frequently Asked Questions

Q: Can I make this curry ahead?
A: Yes—prepare through Step 5, cool, and refrigerate up to 24 hours. Reheat gently before adding fish.

Q: What do I serve with Kerala Fish Curry?
A: Steamed steamed white rice, coconut rice, appam, or low-carb cauliflower rice.

Q: How do I store leftovers?
A: In an airtight container for up to 3 days. Reheat on low, adding a splash of water if too thick.

Q: Can I freeze this curry?
A: It’s best fresh, but you may freeze without fish for up to 1 month and add fresh fish when reheating.

Embark on a taste of Kerala tonight—then share your Indian Kerala Fish Curry @simplycookingx with #GlobalCuisineSeries!