Spicy Kerala Fish Curry

Yesterday was Kerala Piravi- the day that marks the birth of Kerala, one of the Southern states in India. 

To mark the occasion, here is a dish that is symbolic of Kerala - coconut, spices, and fish! You ask a Malayali, you will understand how important fish is in the cuisine. I don't think my husband's side of the family ever had a day without fish. The variety of fish available and the rich traditional dishes with fish are all reminiscent of those days we spent in Kerala. 

This nadan meen curry (aka varutharacha meen kari) is a tribute to the glory of Kerala cuisine.

Spicy Kerala Fish Curry - spicy and tangy fish curry with flavors of roasted coconut, ginger, garlic and different types peppers. Served best with steamed rice. [More serving ideas follow]

**This spicy Kerala Fish Curry aka Varutharacha meen curry recipe post may contain affiliate links. Read my Disclaimer here.

Jump to:

• Ingredient List
• step by step instructions
• best utensil to prepare the dish
• What other fish can I use to make this curry?
• What can I serve with the spicy Kerala fish curry?
• Meal Prep tips
• Leftovers?
• More Kerala Dishes...
• Additional Notes
• Spicy Kerala Fish Curry

Ingredient List

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

• Fish
• Coconut
• Ginger
• Garlic
• Green Chillies
• Whole Black pepper
• Kashmiri Red Chilli Powder
• Coriander Powder
• Turmeric Powder
• Coconut Oil
• Tamarind Pulp
• Curry leaves

Fish - I have used Tilapia fillet in this preparation.

Coconut - Coconut is a key ingredient in the recipe. Use freshly grated OR frozen & thawed for best results. Use medium heat to roast the coconut to bring out the aroma and the brown color.

Ginger - Use fresh ginger julienned. Reserve some for final garnish.

Garlic- Use fresh garlic julienned. This adds a nice warm flavor to the dish.

Green chillies- Green chillies add heat to the spicy fish curry. I slit them lengthwise before adding to the recipe For less spicy version, you can do the following

Skip green chillies altogether

Devein and remove seeds before adding to the dish.

Reduce the quantity used

If you cut green chillies with hands, make sure you wash the hands, chopping board and knife with soap immediately to prevent chilli pepper burn.

Whole Black pepper - I love the heat from the whole black pepper in the dish. It imparts a unique taste and fragrance as well. If you are looking for a less spicy version, use less of the black pepper than suggested in the recipe. Always adjust spice level to suit your taste. If you are new to cooking, use incremental quantities.

Kashmiri Red Chilli Powder - This is the ingredient that is responsible for the fiery red color. You can use Sweet paprika instead. If you are looking for a less spicy version, use less of the red chilli powder than suggested in the recipe. Always adjust spice level to suit your taste. If you are new to cooking, use incremental quantities.

Coriander Powder - Coriander powder or ground coriander is used extensively in Kerala cuisine. I do not like the raw taste of coriander powder and I almost always roast it to remove the raw taste and smell. It takes a little longer than the other spices we roast with coconut, so I add coriander powder before I add the other spices.

Turmeric Powder - Turmeric powder is also used extensively in Kerala cuisine. Known for its anti inflammatory and many other health benefits, it is a good spice to have in your pantry. Read this webMD (opens in a new tab) article to learn more about the health benefits of Turmeric. If you are looking for an easy way to include turmeric in your diet without cooking it, may I suggest the Peach Turmeric Smoothie?

Coconut Oil -This Kerala style fish curry is incomplete without the coconut oil. Oh, the delicate aroma that this oil imparts is exquisite. I do not do a tadka (tempered oil seasoning) for the dish, just a light drizzle.

Tamarind Pulp - I think this needs a blog post all to itself. Tamarind pulp is the souring agent in the dish. Ideally, you will use Kudampuli or Malabar Tamarind as the souring agent for fish curries. Kudampuli has a unique flavor and also adds a smoky taste to the dish which in turn adds a lot of Umami to the fish curry. If you do not have Kudampuli, do try it with regular tamarind.

Curry leaves - Just like coconut oil, this dish feels incomplete without the addition of curry leaves. In Kerala, and most of South India, every household will have a curry leaves plant. You just a grab a few sprigs and use in your day to day cooking. You will find fresh curry leaves in your local Indian store.

step by step instructions

Seriously, nothing elaborate!

Heat a non reactive kadai/pan over medium heat.

Roast the coconut (oh my gosh! the aroma is absolutely fab)

Roast the spices. The only thing to be careful here is to not burn the spice powders. Use low heat to prevent the burning of spices.

Grind to a smooth paste.

Add the green chillies, ginger and garlic. Bring to a rapid boil.

Add fish. Cook.

Add the finishing touches.

Voila! Spicy Kerala Fish curry is ready!

best utensil to prepare the dish

Any non-reactive vessel or Kadai is perfect for the dish.

You will see I have used a Lodge cast iron kadai/wok to prepare the dish in the video (video available in the recipe card). None of my regular cooking vessels I had at that time did work with the induction cooktop I use to shoot videos. I was still in the process of researching the cookware set for the induction cooktop. I removed the curry (oh BTW, this can be called thenga aracha meen curry or fish curry with ground coconut) as soon as the photos were taken. There was no difference in taste due to the acid in the dish reacting with the cast iron. But to be on the safe side, I recommend using regular stainless steel or nonstick pan/ kadai to prepare the Kerala style fish curry.

What other fish can I use to make this curry?

This is a typical fish curry made in Malayali homes. Popular fish in Kerala for this recipe would be Aavoli (pomfret) or Ayila (mackerel). You could try this with Prawns as well. Here in the US, I use Tilapia or Mahi Mahi since these are two of may favorite fish varieties for this dish. You could also try with Salmon.

What can I serve with the spicy Kerala fish curry?

First thing that comes to the mind when you think about Kerala is the lush green paddy fields and swaying coconut trees. Rice is staple in the Kerala Cuisine. Especially the Palakadan Matta rice. This nadan fish curry is best served with rice.

Want to try something different? Try with Kappa or Yucca. This is an amazing combination.

There are days when I serve dosa (lentil rice crepes usually served for breakfast)for dinner and this fish curry goes well with dosa as well.

Meal Prep tips

I like this recipe since there is not much prep work required other than just a little planning ahead.

I have used frozen fish fillet for the recipe. So, the main prep work would be to thaw the fish pieces before using in the recipe. Of course you will have to clean the fish if you are using fresh fish.

If you are using fresh coconut right from the shell, you will need to grate it. After moving to the US, I rely heavily on frozen coconut which I get from my local Indian grocery store. I buy in bulk and store in my freezer.

You could also roast the coconut and spices ahead of time. Grind to paste just before preparing the fish curry. You can do this (roasting the coconut and spices) over the weekend as part of your meal prep and make the fish curry in a jiffy during weekdays. That being said, the flavors develop over time, so this a very good dish to make ahead of time.

Leftovers?

The flavors in the fish curry develop over time and it is a good dish to make ahead of time. Leftovers? Not a problem. Store in an airtight container in the refrigerator for 2-3 days. Reheat on stove top. I do not recommend reheating this in a microwave, because I find it hard to get rid of the fish smell from the microwave.

More Kerala Dishes...

• This dish is typical of Kerala, reminiscent of everything Kerala: sea food, coconut milk, raw mango, coconut oil and spices. Oh so yum! Delicate flavors from God's own country, if you are looking for less spicy version of the kerala style fish curry with coconut milk.
• Super simple beetroot aviyal recipe – in the footsteps of the gravy base for the quintessential Kerala style aviyal. Amazing flavors!
• Simple Chicken Roast is a finger licking Kerala style chicken curry where chicken is cooked in aromatic spices and coconut oil. The coconut pieces add a unique flavor and nice crunch to this semi-dry curry.  It is a treat for your taste buds!
• One of the quintessential dishes served during a Kerala sadya, erissery has different forms and regional variations. This is my favorite version that has a touch of sweetness from the use of butternut squash. Add spices & coconut to the equation and the result is an aromatic accompaniment to your rice. Why wait for a special occasion, make some today.

Additional Notes

• 1 cup = 250 ml. Typical US cups are 240 ml. You can use US cups for measurements without any drastic difference in the recipe.
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale etc.
• I have used a lodge cast iron kadai to cook the fish curry. I remove it from the kadai as soon the cooking process is completed. But if you are worried about the curry reacting with the cast iron and imparting metallic taste, use a non-reactive kadai to prepare the dish. Any stainless steel or non-stick kadai will be perfect.
• Be gentle with stirring once you add the fish. The Tilapia cooks quickly and if you are not gentle, you risk the chance of breaking it. I leave it undisturbed once I add the fish. Use gentle movements to check the doneness of the fish pieces.
• This is a spicy dish. If you want a milder version of the dish, use less Kashmiri red chilli powder (You can use Sweet Paprika as a substitute), less whole black pepper and less Green chillies. L-O-V-E more spice? Add more of red chilli powder, black pepper and green chillies.
• Serving Size - I am assuming a typical Kerala meal when considering the serving size. Two pieces of fish per serving along with rice and vegetable accompaniment should be a satisfying meal.

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