Authentic Keralan Fish Curry Recipe from Simple Ingredients

When it comes to fish curries, the ones from South India have the most simple ingredients, but they also have unparalleled flavours. Coconut, Kokum and other blends of spices make these fish curries drool-worthy. Here we share a Keralan Fish Curry recipe made with Sardines. Bring the flavours of Kerala at home with this spicy and tangy fish curry. Check it out!

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Authentic Keralan Fish Curry Recipe from Simple Ingredients
Kerala Fish Curry Recipe
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Kerala Fish Curry Recipe
Instructions
  1. To make the dish taste more authentic cook it in an earthen pot. You can also use a regular pan. Take a pot and heat oil in it. Add mustard seeds, curry leaves and fenugreek seeds. As the seeds crackle, add crushed ginger-garlic and sauté.
  2. To the ginger-garlic mix, add the onion slices and cook until they turn brown.
  3. In a small bowl, add turmeric powder, coriander powder and red chilli powder. Add a few tablespoons of water and make a thick paste.
  4. Add the paste of powdered spices to the curry and mix well. Once the paste is cooked, add half a cup of water.
  5. Add the Malabar tamarind to the curry. Close the pan with a lid and let the curry simmer for 5 minutes.
  6. Add the coconut milk to the pan and let it simmer.
  7. Add the Sardines to the pan and let the curry simmer for 5-6 minutes. Take it off the stove and let the curry rest for at least 3 hours. Serve with rice.
Recipe Notes

Recipe Tip

Sardines cook very fast. Hence, add them at the end of the recipe when the curry requires just a little time to simmer.

 

Share your version of this recipe

How do you Make Kerala Fish Curry at home? Do share your version with us.

 

Frequently Asked Questions

Why should the Kerala Fish Curry rest for a few hours before serving?

When the curry rests after it is cooked, the flavours mature as time passes. Hence, if the curry rests for a few hours, it will be more flavourful when consumed.

What can I use in place of Malabar Tamarind?

If Malabar Tamarind is not available, then you can use any regular tamarind or even Kokum.

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