Keralan Fish Curry with Coconut Milk

Keralan fish curry, sharp with tamarind & pleasingly spicy, and tempered with coconut milk this simple and quick recipe is a real winner.

Comparatively speaking this curry has far less spicing than many Indian curries which allows the fish to really shine through.

Coconut Fish Curry

Many of my Indian recipes are heavily influenced by Bengali, Northern Indian and Pakistani food. This was the food that littered the UK food scene (or my UK food scene) at the time I fell in love with eating and cooking.

This Keralan fish curry is influenced by somewhere a great deal further south, a place where dishes are often lighter and feature a different blend of spices.

My sea bass curry, squid curry, fresh mackerel curry and monkfish curry are loosely influenced by Goan cuisine and this recipe is influenced by the flavours of Kerala.

The coconut base for this sauce would have been traditionally made using fresh coconut. But I cook for two almost all of the time, so coconut milk saves the day for me.

The flavours here are similar to the ones used in my Indian curry mussels, ginger, garlic, Kashmiri chilli & Mustard seeds.

Here we get the addition of earthy, sour tamarind and some curry leaves and they complement the fish beautifully. Very similar flavours to the ones I use in my pheasant curry and South Indian coconut chicken curry.

If you are looking for some other Indian fish dishes, you must check out my whole Tandoori fish, Amritsari fish fry, masala fish, Indian salmon curry and my salmon tikka recipes.

If you want a curry then check out my Bengali-influenced macher jhol cod curry!

Frequently Asked Questions

What fish should I use?

I developed this recipe using pollock, but it works well with any flaky and meaty white fish. As a result, cod, hake or haddock would be a like-for-like replacement.

If you add more water and cook it for longer you could also use a monkfish tail.

Can I use tamarind concentrate?

Yes, if you have found one that you like by all means use it. Tamarind concentrate comes in lots of different “strengths” so just tread carefully and do not add too much.

Taste as you add and you should be fine.

Can I add different vegetables?

Yes, of course! You just need to be careful when you add them, broccoli and cauliflower need around 7-12 minutes of cooking time in the sauce. Harder vegetables like sweet potato or parsnip can go in at the same time as the potato and carrot.

Ingredients like peas and broad beans need just a couple of minutes to heat through.

Serving Suggestions.

This recipe is pretty much a one-pot meal, although I do usually served it with a little boiled rice. But it would be just as good with a pilau rice, maybe bling it up with a bit of lemon?

The sauce does beg for bread though, ain’t that always the way with Indian food?

I usually add chapati as they are a little lighter, but the sauce is awesome with my tandoori naan bread.

If you move to softer vegetables like broccoli and cauliflower, then this is delicious with my roasted Bombay potatoes.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.

• Stovetop.
• Wok.
• Chopping board.
• Kitchen knife.
• Grater.
• Mixing Bowl.
• Weighing scales and or measuring cups and spoons.
• Stirring and serving spoons.