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Keralan Fish Curry

A rich, creamy south Indian dish that is brimming full of spices
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6 People
Calories 69 kcal


  • 750 g firm white fish cut into chunks
  • ½ tsp turmeric
  • ½ tsp salt
  • 1 tbsp Coconut oil
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 5 shallots finely sliced
  • 4 garlic cloves finely sliced
  • 3 cm piece of ginger finely sliced
  • 1-2 green chilli finely sliced
  • 1 tbsp Kashmiri chilli powder this can be reduced to suit your taste, if unsure use 1tsp
  • ½ tsp turmeric
  • 4 tomatoes chopped
  • 400 ml tin coconut milk
  • Handful coriander chopped


  • Coat the fish in salt and turmeric
  • Heat a tbsp of coconut oil in a shallow large based pan.
  • Add the mustard seeds with the curry leaves till the seeds start to pop.
  • Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
  • Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.
  • Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.
  • Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.


This recipe is sponsored by Mediterranean Supermarket 
Keyword fish curry, indian, indian curry, indian dish