Some curries don’t shout for attention – they simply settle into your plate and do their magic quietly. This fish curry with coconut milk is exactly that kind. It’s spicy, full of flavour, but never too hot. The richness of coconut milk rounds everything off, making each bite soft, balanced, and deeply satisfying.
This isn’t the sharp, sour kind of curry made with kudampuli. This is something different – warmer in spice, creamier in body, and full of that unmistakable Kerala touch. The fish stays tender in the thick coconut gravy, soaking up all the flavours from the ginger, shallots, and roasted spices.
What I love about this dish is how grounded it feels – not mild, but not fiery either. It carries just enough heat to make it lively, and enough coconut milk to keep it gentle. It’s the kind of curry that feels perfect on a quiet afternoon with steamed rice or a generous serving of kappa (tapioca).
For me, this fish curry is not just food – it’s comfort. A bowl of it, a plate of rice, and I don’t need anything else.
Fish Curry with Coconut Milk
Ingredients
Instructions
-
Fishcurry with Coconut Milk is an authentic Kerala dish. Let's make it now
-
First of all, heat oil in a Pan, add fenugreek seeds, Let it crackle. Add ginger, Garlic, Green chillies , Shallot, Curry leaves and saute for few minutes.
-
Now let's add Turmeric powder, Chilly Powder, Coriander powder and mix well.
-
Add enough water, Cambogia and salt , Mix well. Let it Boil for 2 minutes.
-
It's the time to add Fish. Close the pan with lid and let it cook.
-
When the fish is Cooked enough, and the gravy in right consistency, add Coconut Milk and curry leaves and switch off flame.
-
Serve hot Fishcurry with Kappa( Tapioca), Rice.