Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]

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Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]

Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Kerala fish curry recipe is a very delicious alternative to prepare for the next regular meal or a dinner party.

Pair it with steamed rice and the Kerala fish curry is one of the best Malabari recipes. It is prepared spicy with or without coconut milk.

I was introduced to this fish preparation by my neighbours who hailed from Kerala. When aunty used to make it we used to relish eating it and could never stop at one serving.

One day I decided to learn from her so that I could make and eat it whenever I wanted to. I was in class XIIth that time.

The preparation was so easy that it took me only 10 minutes to make it. You won’t believe it but this preparation is that easy. So go ahead and try it.

Another thing I learnt from my father was that we don’t eat fish in the months that don’t have the alphabet ‘R’ in it i.e May, June, July and August as they are the breeding season for the fish.

When the fish are breeding they are not so tasty and more so… we need fishes to eat…so for that, we should allow them to breed too.

Kerala Fish Curry Recipe: What’s Required?

This Kerala fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste.

White fish (cut into cubes), onion, tomato, garlic cloves, fresh green chillies (deseeded), oil, fresh coconut paste or coconut milk (optional), red chilli paste, coriander powder, turmeric powder, salt, Whole dry red chillies, black mustard seeds, curry leaves, tamarind extract, Kodampuli – Malabar Tamarind (Kokum), and water are some of the key ingredients of this reparation.

Kerala style fish curry made with Kodampuli – Malabar Tamarind and Surmai (Indo-Pacific king mackerel), Singhada ( Giant river-catfish), or Sardines (Mathi Meen).

Singhada is known locally as Guizza, Guizza ayer, Auri, Ari, Pogal, and Seenghala, among other names. Spicy fish curry made with coconut milk. Recipe with step by step pictures.

For this preparation, I have used Surmai fish. The fish is known as Surmai in Maharashtra, while it is called iswan or viswon in Goa (in the Konkani language).

The term “Ney-meen” is derived from the Malayalam words ney, meena, and ennai. The word ney comes from the Sanskrit for “waterfall.” It is called Ney-meen in North Kerala, whereas it is known as Ayakoora in South Kerala.

Kerala Fish Curry: Cooking Instructions

Course: Main Course
Cuisine: South Indian (Kerala)/Indian

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Serving: 4 servings
Author Ranjeeta Nath Ghai

Kudampuli Fish Curry Ingredients

• 2 tbsp coconut oil [BUY ONLINE]
• ½ tsp mustard seeds [BUY ONLINE]
• ¼ tsp fenugreek seeds [BUY ONLINE]
• 2 sprigs curry leaves
• ½ inch piece ginger
• 6 cloves garlic
• 3 med onions cut finely
• 2 green chillies, slit (optional- if you like it spicy)
• 1 tsp salt [BUY ONLINE]
• ½ tsp turmeric powder [BUY ONLINE]
• 2 tsp red chilli powder (use more for a spicy curry) [BUY ONLINE]
• 3 pieces Kokum (kodampuli) malabar tamarind [BUY ONLINE]
• 1 cup coconut milk (optional) [BUY ONLINE]
• 1 kg Surmai fish (boneless)

Kudampuli Fish Curry Method

1. Soak the Kodampuli (Kokum) in a cup of warm water for 5 minutes.
2. Put together ginger, garlic, onions, green chillies, salt, turmeric powder, red chilli powder in a mortar and pestle and grind or simply put all the ingredients in the mixer grinder and make a paste. 
3. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
4. Add the ground paste and sauté till the paste leaves the sides of the pan. Sauté well for 3-4 minutes until the masala paste is completely cooked.
5. In the meantime, prepare the tamarind pulp. Add few tablespoons of tamarind and make a thick paste.
6. Once you feel that the paste is cooked well, add in half a cup of water. 
7. Add in the kodampuli (Kokum) along with the water used. Close the pan with a lid and let it simmer for few minutes. 
8. Add in a cup of coconut milk. (optional)
9. Also add in the fish to the pan. You can add more water to make the gravy of your desired consistency.
10. Close the pan with a lid and let the curry simmer for 6 minutes. Surmai cooks very fast.
11. Remove the curry from heat and allow the Kerala fish curry to rest for at-least a couple of hours so the flavors mature.
12. Serve with rice.

Kerala Fish Curry Recipe | Kudampuli Fish Curry Video

Recipe Notes

• If possible eat it the next day. It tastes better the next day. I can say that with experience.
• If you don’t happen to have coconut milk even then the fish tastes yummy. Coconut milk adds a creamy texture to it. Don’t worry your fish will still taste yummy.
• You can use kodampuli (Kokum) or tamarind or a little of both. If you don’t have kodampuli (Kokum) then go ahead with just tamarind. It will taste as good.
• DO NOT FRY THE FISH. Add the fish in the gravy at step 9 and let it simmer. It takes approx 5 mins to cook. You’ll spoil the taste if you fry the fish and then add it to the gravy.

You May Like to Try Other Fish Recipes

• Yummy Irish Fish Cakes With Tartare-Style Sauce
• Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe
• Puthi Mach Fried (Whole Fish Fry) Small Fresh Water Fish in Tangy Fish Stew
• Best Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
• Best Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe (4 Variations)

Quick Overview

Recipe Name: Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]

Author: Ranjeeta Nath Ghai

Description: Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Kerala fish curry recipe is a very delicious alternative to prepare for the next regular meal or a dinner party.

Preperation time: 5M

Cook Time: 10M

Total Time: 15M

Type: entree/main course

Recipe Yield: 4 servings

Recipe Ingredients: 2 tbsp coconut oil, ½ tsp mustard seeds, ¼ tsp fenugreek seeds, 2 sprigs curry leaves, ½ inch piece ginger, 6 cloves garlic, 3 med onions cut finely, 2 green chillies, slit (optional- if you like it spicy), 1 tsp salt, ½ tsp turmeric powder, 2 tsp red chilli powder (use more for a spicy curry), 3 pieces kodampuli, malabar tamarind, 1 cup coconut milk (optional), 1 kg Surmai fish (boneless),

Recipe Instructions: Soak the Kodampuli (Kokum) in a cup of warm water for 5 minutes. Put together ginger, garlic, onions, green chillies, salt, turmeric powder, red chilli powder in a mortar and pestle and grind or simply put all the ingredients in the mixer grinder and make a paste. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle. Add the ground paste and sauté till the paste leaves the sides of the pan. Sauté well for 3-4 minutes until the masala paste is completely cooked. In the meantime, prepare the tamarind pulp. Add few tablespoons of tamarind and make a thick paste. Once you feel that the paste is cooked well, add in half a cup of water. Add in the kodampuli (Kokum) along with the water used. Close the pan with a lid and let it simmer for few minutes. Add in a cup of coconut milk. (optional) Also add in the fish to the pan. You can add more water to make the gravy of your desired consistency. Close the pan with a lid and let the curry simmer for 6 minutes. Surmai cooks very fast. Remove the curry from heat and allow the Kerala fish curry to rest for at-least a couple of hours so the flavors mature. Serve with rice.

Recipe Cuisine: Indian

Video thumbnail URL:

• Health Benefits
• Ease of Cooking
• Availability of Ingredients
• Keto Friendly

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