Authentic Kerala Fish Curry

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant South Indian curry with coconut milk, tamarind, and a medley of warming spices. This Indian-inspired seafood recipe, ready in about 50 minutes, pairs coconut milk, tamarind paste, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

2 cups coconut milk
2 tbsp tamarind paste
1 medium diced onion
2 medium pureed tomato
1.5 lbs fish fillets
1 tsp curry leaves
1 tsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric
1 cup cooked rice

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Instructions

Step 1: Heat oil in a large pot, temper cumin seeds until golden. Add onions and sauté for 5 minutes until translucent. Stir in curry leaves, coriander powder, and turmeric, cooking for 1 minute.
Step 2: Add pureed tomatoes and tamarind paste, stirring until oil separates. Pour in coconut milk, bringing to a simmer. Add fish fillets, gently stirring to coat in the sauce.
Step 3: Cook for 10-12 minutes until fish is opaque and tender. Serve over steamed rice, garnished with fresh coriander. Best paired with a squeeze of lime.