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Kerala Fish Curry

Kerala Fish Curry by Ashley of myheartbeets.com

Kerala Fish Curry

5 from 9 reviews
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  • 2 pounds of Rockfish or another firm white fish , cut into large chunks
  • 1 teaspoon salt
  • ¼ teaspoon turmeric

To make Curry:

  • 2 tablespoons coconut oil
  • 2 medium red onions thinly sliced
  • 12 pearl onions cut in half
  • 40 small curry leaves divided
  • 2 Serrano peppers slit but intact
  • ½ inch knob ginger minced
  • 1 teaspoon freshly ground black peppercorns
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon turmeric
  • 1 ½ cans of coconut milk full-fat, divided
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • Optional garnish: cashews sauteed in coconut oil or ghee


  • Marinate fish with salt and turmeric. Set aside for now.
  • Melt coconut oil in a sauté pan over medium heat, then saute the onions, pearl onions, 20 curry leaves, Serrano peppers. Sauté for 15 minutes, or until the onions turn brown.
  • Add the ginger and spices (black pepper, salt, turmeric). Stir-fry for 2 minutes. Remove half of this mixture and set aside for garnish.
  • Add the fish, 1 can of coconut milk, ¼ cup of water and the remaining curry leaves. Cook for 2 minutes, then cover the pan with a lid and cook for 5 minutes.
  • Add the remaining ½ can of coconut milk and the apple cider vinegar to the pan. Continue cooking until the fish is done.
  • Garnish with the onion mixture that you set aside earlier, then serve.
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