Kerala Fish Curry with Coconut Milk

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Edited on 02/08/2021 to include more information and to make it reader-friendly. 🙂

This dish is typical of Kerala, reminiscent of everything Kerala: seafood, coconut milk, raw mango, coconut oil, and spices. This is best served with boiled rice. I love this fish curry when it is paired with rice that is un-husked and has a faint brownish-red hue. With this fish curry, I hope you will see how beautiful, delicate, and elegant Kerala cuisine is.  Oh, so yum!

Jump to:

• inspiration for this recipe
• ingredient run down
• step by step instructions
• equipment/Utensils needed
• how to make it less spicy?
• tips to get the best results
• what to use instead of raw mango when it is not in season?
• serving suggestions
• storing leftovers
• additional notes
• Kerala Fish Curry with Coconut Milk Recipe

inspiration for this recipe

I decided to ask my friends who have been a pillar of support even before Framed Recipes was born last year, to share their favorite recipe from their mother's cooking. This is the third post in that series. The first post was the lip-smacking Ulli Theeyal and the second one was a vegan, gluten free spin on the South Indian breakfast dish Upma - a dish that was passed down from generations in my husband's family called the Podichundaakkiya Upma.

My childhood friend, Pooja, who shared the recipe, has been encouraging me to start a food blog even when I was not even contemplating the idea of a blog. She even helped me with some copyright information and "legalese" at that time, but I had shelved the blogging idea for more than 2 years. And once I started blogging, she has supported and encouraged me every step of the way. When I asked whether she would be willing to share her favorite recipe from her mother's cooking, she did not have to think twice to decide which one she wants to share and once I prepared it, I knew why 🙂 .

ingredient run down

• Mahi Mahi Fillet
• Ginger
• Shallots/Red Pearl Onions
• Serrano Pepper/Green Chillies
• Ground Turmeric/Turmeric Powder/Haldi
• Cayenne/Indian Red chilli Powder
• Paprika (Optional)
• Ground Coriander/ Coriander Powder
• Freshly Ground Black Pepper/Black Pepper Powder
• Raw Mango
• Curry Leaves
• coconut oil
• Coconut Milk
• Salt

step by step instructions

Full recipe + measurements can be found in the recipe card below.

To give you an idea as to how easy it is to prepare the dish, here is the quick rundown of the step by step instructions:

Prep Work

• Cut the fish fillet into pieces.
• Cut the raw mango into medium-sized pieces.
• Chop ginger, Serrano pepper/green chillies.
• Slice shallots

Cooking

• Add ginger, sliced shallots, serrano pepper pieces, spice powders, a few curry leaves, and salt into the pan & crush them all together with some coconut oil.
• Add the chopped mango pieces to the crushed spices along with some water and bring to a boil.
• Add the fish pieces and a little water. Cover and cook the fish pieces.
• Once the fish pieces are cooked well and most of the water has evaporated, add coconut milk. Remove from the heat. Drizzle coconut oil and garnish with curry leaves.
• Serve hot.

Pretty neat, huh!

equipment/Utensils needed

• Medium-sized Pan. If you have an earthen vessel (called Mann Chatti in Malayalam) as shown in the picture above, use that to get the maximum earthy flavor.
• Chopping board (use two different chopping boars - to keep vegetables and fish separate and to avoid cross-contamination) and knives.
• Measuring cups and spoons (optional)

how to make it less spicy?

If you look at the ingredient list, we have a few varieties of pepper used here to add heat to the dish. Serrano Pepper/Green Chillies, Cayenne/Indian Red chilli, Powder, Paprika (Optional), Freshly Ground Black Pepper/Black Pepper Powder

To make it less spicy, use lesser quantities of each of the peppers than what is mentioned in the recipe. Keep in mind that the coconut milk also tamed down the heat a little bit. You can also remove the veins and seeds from the Serrano or green chillies used to cut down on the heat.

I fell in love, love, love with the color of this fish curry. The beautiful golden yellow hue was the result of using turmeric, Cayenne, and Paprika. I fiddled with the combination to get that perfect color and the combination I have given in the recipe works the best for me. You can also play around with turmeric and red chilli powder (or a combination of Cayenne and Paprika to get the desired color).

tips to get the best results

• If you are using frozen fillet, make sure to thaw it completely.
• I either use canned coconut milk or coconut milk made with Maggi Coconut Milk powder. If you are using fresh coconut milk, make sure to turn off the heat before adding the thick coconut milk. This prevents the coconut milk from splitting and turning grainy.
• Using full-fat coconut milk gives the creamiest taste. 🙂
• You can peel the raw mango if you prefer that way.
• Use shallots or pearl onions for an authentic taste. If you are using your hands to crush the spices together, wash immediately with soap and water. Also, keep in mind that turmeric stains.

what to use instead of raw mango when it is not in season?

The souring agent during mango season will mostly be raw mango. If you don't find raw mango feel free to use "kodumpuli"/Malabar Tamarind. In situations where I did not have kodumpuli in my pantry, I have used regular tamarind, which worked fine, though I missed the aroma of the kodumpuli. When you use kodumpuli, it also adds a whiff of smoky flavor which is inherent to the Malabar tamarind which is also called fish tamarind.

The spices have to be crushed with your fingertips to kind of squeeze out the maximum flavor out of them. So, don't hesitate to use your fingertips, results are best when you do that.

serving suggestions

This is a Kerala style fish curry in coconut milk. Typically savored with some Pallakadan Matta rice, pappadom (thin deep-fried lentil wafers), and simple Kerala style stir fry.

storing leftovers

You can store the leftovers in an air-tight container in the refrigerator for 2-3 days. Reheat on stovetop. [As a general rule, I do not reheat fish curried/frys in my microwave to avoid a smell-y microwave.]

additional notes

• Crushing the spices with your fingertips brings out the best flavors. Wash your hands immediately after this to avoid stinging.
• In case you do not find raw mango, you can also use fish tamarind/Malabar Tamarind. I have also used regular tamarind as well.
• Typically, thick coconut milk is used. You can use freshly pressed coconut milk, or from a can. I have also used the "Maggi Coconut Milk powder (4 heaped tablespoon) mixed with a cup of water.
• If you are using Kodumpuli, rinse it a couple of times, and soak it in water for a few minutes to soften it, before adding it to the curry.
• Adjust the serving size to your individual dietary needs.

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