Meen Vevichatu

Kerala Fish Curry with Coconut Milk

I have been inspired by Kerala’s vast cusine ever since my trip to this beautiful land, where, the backwaters,beaches,the terrains all exist cohesively and creates a magnificent scenic view that truly defines Kerala as God’s own country.

Kerala definitely falls amongst those places that needs to be visited once in your lifetime .Unfortunately, this beautiful state is currently in deep crisis and in need of our love , prayers and help in all forms due to the devastation caused by the floods which has left the State almost crippled. Over 400 people succumbing to these floods , landslides and many rendered homeless , we need to really come together to provide aid  and donate to the affected people of Kerala.

Here are a few links to initiate any form of donation to the #keralafloods.

If you want to donate money to the flood victims,you could do so through Paytm, who has partnered with the Chief Minister’s Distress Relief Fund.

And if there is a desire to donate clothes and belongings other then money, one can get in touch  the following e-commerce portals who have tied up with NGO Goonj and help facilitate people who wish to donate to the kerala Flood victims with any kind of relief material including clothes. Goonj is initiating a drive that collects and donates relief materials to the needy in Kerala.

Goonj :


Amazon India



Coming back to this recipe, Kerala Fish Curry with Coconut Milk, this one is a beautiful amalgamation of coconut milk, coconut oil, and the blend of the fragrant curry leaves.My Kerala vacation was an eye opener in terms of their beautiful cuisine that reeks simplicity and outstanding flavor of the coconut and Kokum.

Coconut milk is almost ubiquitous in most of Kerala dishes, either coconut or milk seems indispensable in their cooking. here, its a simple method of cooking where the fishes are cooked and buried in a luscious, succulent sweet gravy made of coconut milk. The curry leaves, and mustard seeds combination give sit a fragrant aroma so typical or so to say signifies the south Indian style of cooking. Add to it the tamarind or kokum that you wish,it perfectly seas the tasty with a slight tangy flavor.

A runny thin gravy,the tamarind and the coconut milk combines and creates an ingenious result in terms of a beautiful, outrageously delicious gravy.The fish fillets are cooked in this gravy that makes it super soft and moist, with the flavor of the coconut milk absorbing the fish.

Perfect to go with white rice, this is one of the simplest form of cooking I would say. That distinct taste of coconut mil and tamarind is unique to the culinary behavior of Kerala.

Trading on  familiar grounds to another dish from Kerala called Fish Molee, there is a subtle difference in these two dishes which boils down to the inclusion of tomatoes in Fish Molee. One can actually create their own renditions with coconut milk as the base. However, Fish Molee is as famous as this fish curry is, with the minor change in taste.Paired with kerala Rice, this one is a winner when it comes to simplicity of cooking a Kerala Fish Curry.

Worth a try, am sure, the magical blend of coconut milk and kokum will not fail to impress your own skills of cooking.

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Kerala Fish Curry with Coconut Milk
Kerala Fish Curry with Coconut typifies Kerala Cusine ,which is a blend of coconut and tamarind or Kokum. This is a simple fish currry with coconut milk as the base of the gravy. Paired with curry leaves,mustard seeds,it brings in the authenticity of the Kerala Cuisine , while tamarind adds a certain tanginess to the overall gravy. Perfect for an everyday fish curry that pairs well with Kerala Steamed Rice
Recipe type: Main
Cuisine: Indian
  • Fish Filles 4 peices
  • Coconut Oil 2tbsp
  • Coconut Milk(Thick) ½ cup
  • Coconut Milk (Medium Thick) 1 cup
  • Onion 1 finely chopped or grated
  • Kokum/tamarind Small inch soaked in lukewarm water
  • Curry Leaves few
  • Ginger paste 1 tsp
  • Turmeric Powder ½ tsp
  • Coriander pwoder 1tbsp
  • Chilly Powder 1 tsp
  • Slit Green Chillies 3
  1. In a Pan , add Coconut Oil
  2. When smoking hot, drop the mustard seeds and let it crackle
  3. Add the curry leaves, onions , green chillies and fry on low flame
  4. When the onions turn slightly opague, add in the ginger paste, and fry
  5. Add turmeric powder, coriander powder and chilly powder. Saute on low flame
  6. Now add the thin coconut milk ,and let it just simmer
  7. Add the fish fillets , the kokum ,cover and let it cook on slow flame
  8. Adjust salt.
  9. Open and add the thick coconut milk , cover and cook for about 20-25 minutes until done



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