Kerala Fish Curry

Name: Kerala Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g fish (kingfish, seer, mackerel, or any firm white fish); 0.5 tsp turmeric powder; 0.5 tsp salt; 1 tbsp lemon juice (optional – for marinating); 2 tbsp oil (coconut oil or any neutral oil); 1 tsp mustard seeds; 1 sprig curry leaves; 1 medium onion, finely chopped; 1 green chili slit (adjust to taste); 1 tbsp ginger-garlic paste; 1 medium tomatoes, finely chopped; 1.5 tsp red chili powder (adjust to taste); 1 tsp coriander powder; 0.5 tsp turmeric powder; Salt to taste; 1.5 cups water (adjust as needed); Small lemon-sized tamarind (soaked in ½ cup warm water); Fresh coriander leaves, for garnish

Here's a flavorful Fish Curry without Coconut that’s perfect for those who prefer a lighter, tangy version of this classic dish. This recipe uses basic Indian spices and tamarind for a rich, spicy, and slightly sour curry. Follow the steps below for a delicious home-cooked fish curry.

fish (kingfish, seer, mackerel, or any firm white fish)

lemon juice (optional – for marinating)

oil (coconut oil or any neutral oil)

medium onion, finely chopped

green chili slit (adjust to taste)

medium tomatoes, finely chopped

red chili powder (adjust to taste)

water (adjust as needed)

Small lemon-sized tamarind (soaked in ½ cup warm water)

Fresh coriander leaves, for garnish

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Step 1

Clean and cut the fish into medium-sized pieces.

Step 2

Marinate with turmeric, salt, and lemon juice.

Step 3

Set aside for 10–15 minutes while you prepare the curry base.

Step 1

Soak tamarind in warm water for 10 minutes.

Step 2

Squeeze and strain to extract tamarind juice. Set aside.

Step 1

Heat oil in a pan.

Step 2

Add mustard seeds and let them splutter.

Step 3

Add curry leaves and green chili.

Step 4

Add chopped onions and sauté until golden brown.

Step 1

Add ginger-garlic paste and sauté for 1 minute until raw smell disappears.

Step 2

Add chopped tomatoes and cook until soft and mushy.

Step 3

Add red chili powder, coriander powder, turmeric, and salt.

Step 4

Cook the masala until oil begins to separate from the sides.

Step 1

Pour in the tamarind extract and let it come to a boil.

Step 2

Add 1 to 1½ cups of water depending on how thick you want the curry.

Step 3

Simmer for 5–7 minutes to let the flavors develop.

Step 1

Gently place the marinated fish pieces into the simmering curry.

Step 2

Cover and cook for 8–10 minutes on medium heat until the fish is cooked through.

Step 3

Avoid stirring too much – shake the pan gently to avoid breaking the fish.

Step 1

Taste and adjust salt or tanginess if needed.

Step 2

Garnish with chopped coriander leaves.

Step 3

Let the curry rest for 10 minutes before serving – it deepens the flavor.

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Use fresh fish for the best flavor and texture.

Adjust the quantity of chili powder and green chili based on your spice tolerance.

Let the curry rest for a few minutes before serving to enhance the flavors.

Avoid overcooking the fish to keep it tender and juicy.

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but ensure it is thawed completely and drained before marinating.

What can I substitute for tamarind?

You can use lemon juice or vinegar as a substitute, but tamarind provides the authentic flavor.

Can I make this curry less spicy?

Yes, reduce the quantity of red chili powder and green chili to make it less spicy.

What type of fish works best for this curry?

Firm white fish like kingfish, seer, or mackerel works best as they hold their shape during cooking.

Can I add coconut milk to this curry?

This recipe is designed without coconut milk, but you can add it for a creamier version if desired.

fish (kingfish, seer, mackerel, or any firm white fish)

lemon juice (optional – for marinating)

oil (coconut oil or any neutral oil)

medium onion, finely chopped

green chili slit (adjust to taste)

medium tomatoes, finely chopped

red chili powder (adjust to taste)

water (adjust as needed)

Small lemon-sized tamarind (soaked in ½ cup warm water)

Fresh coriander leaves, for garnish

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Step 1

Clean and cut the fish into medium-sized pieces.

Step 2

Marinate with turmeric, salt, and lemon juice.

Step 3

Set aside for 10–15 minutes while you prepare the curry base.

Step 1

Soak tamarind in warm water for 10 minutes.

Step 2

Squeeze and strain to extract tamarind juice. Set aside.

Step 1

Heat oil in a pan.

Step 2

Add mustard seeds and let them splutter.

Step 3

Add curry leaves and green chili.

Step 4

Add chopped onions and sauté until golden brown.

Step 1

Add ginger-garlic paste and sauté for 1 minute until raw smell disappears.

Step 2

Add chopped tomatoes and cook until soft and mushy.

Step 3

Add red chili powder, coriander powder, turmeric, and salt.

Step 4

Cook the masala until oil begins to separate from the sides.

Step 1

Pour in the tamarind extract and let it come to a boil.

Step 2

Add 1 to 1½ cups of water depending on how thick you want the curry.

Step 3

Simmer for 5–7 minutes to let the flavors develop.

Step 1

Gently place the marinated fish pieces into the simmering curry.

Step 2

Cover and cook for 8–10 minutes on medium heat until the fish is cooked through.

Step 3

Avoid stirring too much – shake the pan gently to avoid breaking the fish.

Step 1

Taste and adjust salt or tanginess if needed.

Step 2

Garnish with chopped coriander leaves.

Step 3

Let the curry rest for 10 minutes before serving – it deepens the flavor.

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Use fresh fish for the best flavor and texture.

Adjust the quantity of chili powder and green chili based on your spice tolerance.

Let the curry rest for a few minutes before serving to enhance the flavors.

Avoid overcooking the fish to keep it tender and juicy.

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but ensure it is thawed completely and drained before marinating.

What can I substitute for tamarind?

You can use lemon juice or vinegar as a substitute, but tamarind provides the authentic flavor.

Can I make this curry less spicy?

Yes, reduce the quantity of red chili powder and green chili to make it less spicy.

What type of fish works best for this curry?

Firm white fish like kingfish, seer, or mackerel works best as they hold their shape during cooking.

Can I add coconut milk to this curry?

This recipe is designed without coconut milk, but you can add it for a creamier version if desired.

Kerala Fish Curry

Stuck mid-recipe?

Ingredients

For the fish

For the curry

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Carbs

3.2g (1.16%)

Sugars

0.1g (0.3%)

Healthy Fat

4.9g

Unhealthy Fat

13.3g

% Daily Value based on a 2000 calorie diet

How to make Kerala Fish Curry

Prepare the Fish

Soak Tamarind

Make the Curry Base

Add Tomatoes & Spices

Add Tamarind Water

Add the Fish

Finish & Garnish

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Carbs

3.2g (1.16%)

Sugars

0.1g (0.3%)

Healthy Fat

4.9g

Unhealthy Fat

13.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Kerala Fish Curry

Stuck mid-recipe?

Ingredients

For the fish

For the curry

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

272.6kcal (13.63%)

Protein

26.4g (52.8%)

Carbs

3.2g (1.16%)

Sugars

0.1g (0.3%)

Healthy Fat

4.9g

Unhealthy Fat

13.3g

% Daily Value based on a 2000 calorie diet

How to make Kerala Fish Curry

Prepare the Fish

Soak Tamarind

Make the Curry Base

Add Tomatoes & Spices

Add Tamarind Water

Add the Fish

Finish & Garnish

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

272.6kcal (13.63%)

Protein