Name: Kerala Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Kerala
Ingredients: 2 shallots, sliced (1/3 cup); 2 garlic cloves; 12 curry leaves; 2 teaspoons chili powder; 1 tablespoon coriander powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric powder; 1/2 teaspoon yellow curry powder (optional); 1 tablespoon coconut oil (or ghee); 1 tablespoon tamarind water (or lime juice); 2 firm white fish fillets (such as tilapia, cod, kingfish, or snapper); Splash of water, as needed

This Kerala-style fish recipe is a vibrant and aromatic dish that celebrates the bold flavors of South Indian cooking. I love how the tamarind water (or lime juice) brings a tangy balance to the earthy spices, while curry leaves and shallots add a deep, savory aroma. It’s simple to prepare yet bursting with character, making it one of my favorite ways to enjoy fish.

Why You’ll Love This Recipe

I love this recipe because it perfectly balances spice, tang, and richness. The chili powder gives just the right amount of heat, while coconut oil adds a subtle creaminess. I find the curry leaves bring such an authentic South Indian flavor that makes the dish stand out. It’s quick to prepare, doesn’t need too many ingredients, and pairs wonderfully with steamed rice or flatbreads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 shallots, sliced (1/3 cup)
2 garlic cloves
12 curry leaves
2 teaspoons chili powder
1 tablespoon coriander
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon yellow curry powder (optional)
1 tablespoon coconut oil (or ghee)
1 tablespoon tamarind water (or lime juice)

Directions

I start by heating coconut oil (or ghee) in a pan over medium heat.
I add the shallots and garlic, sautéing until they turn golden and fragrant.
I toss in the curry leaves and stir briefly to release their aroma.
I mix in chili powder, coriander, turmeric, pepper, salt, and the optional curry powder, stirring to coat the onions and garlic with the spices.
I add the tamarind water (or lime juice) and a splash of water if needed to create a sauce-like consistency.
I gently place the fish fillets into the pan (any firm white fish works well) and cook for about 6–8 minutes, turning once, until the fish is cooked through and tender.
I let it rest for a minute before serving with steamed rice or appam.

Servings and Timing

This recipe makes about 2 servings. It takes around 10 minutes to prep and 15 minutes to cook, so in just 25 minutes I have a delicious Kerala-style fish dish on the table.

Variations

I sometimes add coconut milk for a creamier gravy. If I want extra heat, I increase the chili powder or add a few green chilies. For a slightly different tang, I switch tamarind water with lemon juice. I also enjoy adding sliced tomatoes for extra body and flavor in the sauce.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water to loosen the sauce if needed. I try not to reheat multiple times since fish tastes best fresh.

FAQs

Can I use frozen fish for this recipe?

Yes, I can use frozen fish as long as I thaw it properly before cooking.

What type of fish works best for Kerala fish curry?

I prefer firm white fish like tilapia, cod, kingfish, or snapper because they hold up well in the curry.

Can I make this dish less spicy?

Yes, I simply reduce the amount of chili powder or replace it with paprika for a milder version.

Do I have to use curry leaves?

I highly recommend them for authentic flavor, but if I don’t have any, I use a small pinch of fenugreek seeds for a similar aroma.

Can I substitute tamarind water?

Yes, I can use lime juice or lemon juice if tamarind isn’t available.

What can I serve with Kerala fish?

I love serving it with steamed rice, appam, or parotta.

Can I make this ahead of time?

I can prepare the spice paste in advance, but I prefer cooking the fish fresh to avoid it breaking apart when reheated.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I add vegetables to this curry?

Yes, I sometimes add drumsticks, okra, or eggplant for extra texture.

How can I thicken the sauce?

I let it simmer uncovered to reduce or add a splash of coconut milk for a thicker consistency.

Conclusion

This Kerala fish recipe is one of my favorite ways to bring the flavors of South India into my kitchen. I love how the spices, curry leaves, and tamarind create a perfect harmony of heat, tang, and depth. With just a handful of ingredients and minimal cooking time, I can enjoy a wholesome, flavorful meal that feels both comforting and special.