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Kerala Style Fish Curry with two fish in a bowl with curry and tomatoes garnished sides with curry leaves and rice

Kerala Style Fish Curry with Coconut Rice

Dive into the vibrant flavors of Kerala with this classic pairing! Succulent fish simmers in a fragrant coconut curry, bursting with warming spices. Fluffy coconut rice provides the perfect base, creating a symphony of taste and texture in every bite
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Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 350kcal
Author: Biryanibonanza.com

Ingredients

For Kerala Style Fish Curry:

  • 500 grams Fish fillets (such as kingfish, pomfret, or snapper), cut into pieces
  • 2 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 Onion, thinly sliced
  • 2 Tomatoes, chopped
  • 3-4 Green chilies, slit lengthwise
  • 1-inch ginger, julienned
  • 3-4 Garlic cloves, minced
  • 1 Sprig curry leaves
  • 1 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Fenugreek seeds (optional)
  • 1 Cup Thick coconut milk
  • Salt to taste
  • Fresh cilantro leaves for garnish

For Coconut Rice:

  • 1 Cup Basmati rice, washed and soaked for 30 minutes
  • 1 Cup Thin coconut milk
  • 1 Cup Water
  • Salt to taste

Instructions

Prepare the Coconut Rice:

  • In a saucepan, combine soaked basmati rice, thin coconut milk, water, and salt.
  • Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
  • Once cooked, fluff the rice with a fork and keep it covered until ready to serve.

Prepare the Kerala Style Fish Curry:

  • Heat coconut oil in a large pan or kadhai over medium heat. Add mustard seeds and let them splutter.
  • Add sliced onions, green chilies, ginger, garlic, and curry leaves. Sauté until the onions turn translucent.
  • Add chopped tomatoes and cook until they soften and turn mushy.
  • Stir in turmeric powder, red chili powder, coriander powder, and fenugreek seeds (if using). Cook for a minute until the spices are aromatic.
  • Pour in thick coconut milk and bring the curry to a gentle simmer.
  • Add the marinated fish pieces to the curry, ensuring they are submerged in the liquid.
  • Cover and cook for 8-10 minutes or until the fish is cooked through and tender.
  • Season the curry with salt according to taste. Garnish with fresh cilantro leaves.

Serve:

  • Serve the Kerala Style Fish Curry hot alongside coconut rice.
  • Enjoy the delightful combination of flavors and textures, savoring each bite of the tender fish and fragrant coconut rice.

Nutrition

Calories: 350kcal | Carbohydrates: 35g | Protein: 25g | Fat: 15g