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Kerala Fish Curry

Kerala Fish Curry

Preparation time
Cooking time


1 tablespoon of sunflower oil

2 large onions, thinly sliced

1 teaspoon of thinly sliced ginger

2 garlic cloves, thinly sliced

2 1/2 tablespoons red chilli powder

1/4 teaspoon ground turmeric


Freshly ground black pepper

2 tablespoons of tamarind paste

2 cups

Basic chicken stock

4 x 200g thick portions of Ling or other reef fish

1 tablespoon of crispy fried shallots, to serve

1 tablespoon of crispy fried garlic, to serve

Springs of coriander, to garnish



1 tablespoon of sunflower oil

1/4 teaspoon of fenugreek seeds

1/2 teaspoon of mustard seeds

1 handful of fresh curry leaves


1. Heat the sunflower oil in a saucepan over medium heat. Fry the onion until translucent, then add the ginger and garlic and sauté until soft.

2. Combine the chilli powder and turmeric with a few drops of water to make a paste. Add to the pan and fry over low heat until the oil separates.

3. Season with salt and pepper, then add the tamarind paste and stock. Bring the sauce to a boil, then simmer to reduce by a quarter. Keep warm.

4. Steam the fish fillets in a steamer over medium–high heat until the flesh just starts to give and flake under the pressure of your finger. At this point it will be just cooked. Turn off the steamer and allow the fish to rest while you prepare the tempering.

5. To make the tempering, heat the sunflower oil in a small frying pan over medium heat. Add the fenugreek seeds and fry until fragrant. Add the mustard seeds, and when they start to splutter, add the curry leaves and fry until crisp.

6. To serve, pour the sauce over the fish, followed by the tempering mixture. Sprinkle with the crispy fried shallots and garlic, and garnish with coriander sprigs.

Wine Match:

The Octogenarian by Woodstock Grenache 2016 and Hancock & Hancock Home Vineyard Fiano 2018