Spicy Kerala Fish Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fiery coconut-based curry from Kerala, perfectly balanced with tamarind and mustard seeds. This indian (vegetarian) ready in about 50 minutes pairs coconut milk, red chili peppers, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.0 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a pan over medium heat. Add mustard seeds and let sizzle until fragrant, about 30 seconds. Add ginger-garlic paste and sauté for 1 minute until golden.
  2. Step 2: Stir in red chili peppers and turmeric powder, cooking for 2 minutes until the peppers soften and the spices bloom.
  3. Step 3: Add tamarind paste and 1 cup coconut milk. Bring to a simmer, then cook for 5 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Gently add fish fillets and cook for 5-7 minutes until opaque and flaky. Season with salt to taste. Serve with steamed rice.

Frequently asked questions

How long does Spicy Kerala Fish Curry take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Kerala Fish Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Spicy Kerala Fish Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Kerala Fish Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Kerala Fish Curry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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