Kerala-Style Fish Curry: Coastal Authentic

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 vibrant, coconut milk-based curry with fresh fish, curry leaves, and tamarind, capturing the essence of Kerala's coastal fishing villages with bright, balanced flavors. This Indian-inspired seafood recipe, ready in about 37 minutes, pairs fresh white fish fillets, coconut milk (full-fat), fresh tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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: 25 min Cook: 12 min Serves 2 Indian cuisine 310 cal/serving

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Ingredients

400g fresh white fish fillets
200ml coconut milk (full-fat)
15g fresh tamarind pulp
10g curry leaves
2 green chilies
100g onion
20g ginger
10g garlic
1/2 tsp turmeric powder

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Instructions

Step 1: Blend 100g finely chopped onion, 20g grated ginger, 10g minced garlic, 2 green chilies, and 1/2 tsp turmeric into a smooth paste using a mortar and pestle or food processor.
Step 2: Heat 15ml coconut oil in a pot over medium heat; add 10g fresh curry leaves and the onion paste. Sauté for 5 minutes until the oil separates from the mixture and the raw smell disappears.
Step 3: Stir in 15g fresh tamarind pulp and cook for 2 minutes until the mixture thickens slightly. Add 200ml coconut milk and bring to a gentle simmer (do not boil).
Step 4: Add 400g fish fillets in a single layer; cover and simmer for 8-10 minutes until fish is opaque and flakes easily with a fork.
Step 5: Remove fish and serve immediately with steamed rice, garnished with extra curry leaves.