Kerala Fish Curry

Ingredients

400g cod loin (or other firm white fish), cut into large chunks

2 tablespoons vegetable oil

4 shallots, thinly sliced

2 garlic cloves, finely chopped

1 thumb-sized piece ginger, finely chopped

2 green chillies, sliced

2 tomatoes, roughly chopped

200ml coconut milk

Splash water

The Whole Spices

1 teaspoon mustard seeds

10–12 curry leaves

The Ground Spices

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Kashmiri chilli powder

½ teaspoon turmeric

To Season

1 teaspoon sugar

Salt, to taste

PREPARATION

Method

1. Cut the fish fillet into large chunks, slicing against the natural grain of the fish so the pieces hold their shape while cooking.

COOKING

2. Heat vegetable oil in a heavy saucepan over medium heat.

3. Add mustard seeds and allow them to crackle and pop in the hot oil.

4. Add curry leaves and fry briefly until fragrant.

5. Add the sliced shallots and cook until softened and slightly translucent.

6. Stir in the chopped ginger and garlic and cook for another 1–2 minutes until aromatic.

7. Add ground coriander, cumin, Kashmiri chilli powder and turmeric. Stir continuously so the spices toast in the oil without burning.

8. Add sliced green chillies and chopped tomatoes and cook until the tomatoes begin to soften.

9. Add a splash of water to loosen the base and help lift the flavours from the pan.

10. Pour in the coconut milk and bring the curry to a gentle simmer.

11. Season with salt and add sugar to balance the flavours.

12. Taste and adjust seasoning before adding the fish.

13. Carefully place the fish pieces into the simmering curry without stirring too much.

14. Cover with a lid and simmer gently for 5–6 minutes until the fish is cooked through and just beginning to flake.

15. Serve immediately with steamed rice.

School of Wok Tips

• Cut fish into large chunks so it doesn’t break apart during cooking.

• Always taste and balance the curry before adding the fish to avoid over stirring later.

• Mustard seeds should pop in hot oil to release their flavour.

• Kashmiri chilli powder adds colour and warmth without too much heat.

FAQs

What fish works best for Kerala fish curry?

Firm white fish such as cod, monkfish, haddock or halibut works well because it holds its shape during cooking.

Can I make this curry spicier?

Yes. Add more green chillies or increase the Kashmiri chilli powder.

Can I prepare this curry in advance?

The sauce can be made ahead of time, but it is best to cook the fish fresh just before serving so it stays tender.