20-Min Kerala Fish Curry
Vibrant coconut fish curry with chili heat and aromatic spices, ready in 20 minutes. Tender flaky fish in a bold red gravy that tastes like you simmered it for hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a wide skillet over medium-high until it shimmers, ~60 seconds.
Step 2
Add mustard seeds and curry leaves; let them sizzle 30 seconds until fragrant.
Step 3
Stir in ginger-garlic paste and fry for 30 seconds, then add tomato paste and chili powder; stir constantly for 1 minute.
Step 4
Pour in coconut milk, add salt and black pepper to taste, then bring to a gentle simmer.
Step 5
Gently nestle fish fillets into the sauce, skin-side up if present. Simmer 6–8 minutes until fish flakes easily with a fork.
Step 6
Squeeze fresh lemon juice over the top. Serve hot with steamed rice or flatbread.
Tools you’ll need
- 12-inch skillet or curry pot
- wooden spoon
- measuring spoons
- fork for flaking
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