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Kerala fish curry with coconut
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5 from 2 votes

Kerala Fish Curry With Coconut Milk

Delicious fish curry made with seer fish and coconut milk. This is from the coast of Kerala.
Course Main Course
Cuisine Indian, Kerala
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Raksha Kamat


  • 250 gms / 2 big slices of King Fish nemeen
  • 1 small onion - sliced
  • 1 tablespoon each of crushed ginger and crushed garlic
  • 2-3 green chilies slit lengthwise
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon fenugreek seeds/methi
  • 2-4 pieces Pot Tamarind Kodampuli
  • 2 cups medium thick coconut milk
  • 4 tablespoon Coconut oil
  • Salt to taste
  • 5-8 Curry leaves


  • Clean the fish pieces and keep aside.
  • Heat oil in a deep bottom pot/kadai. Add the curry leaves and crushed ginger and garlic and saute.
  • Add onion and when it turns pinkish, add green chilies and stir.
  • Add the masala powders and cook this on low flame for 2-3 minutes till oil starts appearing on the sides.
  • Add Kodumpuli. Add the coconut milk and bring to boil.
  • Add the fish pieces. Cook on low flame for 10 minutes or til the fish gets cooked.
  • The curry should be rested for sometime to help the flavors settle.


You can store this in fridge for 2-3 days.