A South Indian recipe for Kerala Fish made with fragrant Indian spices, curry leaves and tamarind that can be roasted in the oven or grilled on the BBQ. Serve this with Raita and Indian Lemon Rice!
Everything comes to us that belongs to us if we create the capacity to receive it.~Rabindranath Tagore
Calling all white fish lovers- this Kerala fish recipe is one of my all-time favorite white fish recipes! Oh my goodness, so much flavor happening here, friends! It originates from Southern India on the western coast and packs a powerful punch.
If you love bold flavors and love fish, this recipe is for you. This recipe can be grilled or baked.Served with Indian lemon Rice, it is the perfect combination.
What is Kerala Fish?
- Kerala is a coastal state on the Malabar Coast the southwestern edge of India. Here, fish and seafood play a more significant role in Indian cuisine (which is traditionally vegetarian) due to its proximity to the ocean.
- Kerala Fish is most often prepared in coconut-based stews and curries. Sometimes it’s fried.
- This recipe is a little twist on traditional Kerala “Fish Fry” utilizing the oven or grill.
Kerala Fish Ingredients
In a nutshell, you need the white fish and the Kerala paste ingredients.
- White fish – black cod, sea bass, halibut, mahi-mahi, escolar, ono, wild cod, haddock, etc. Either whole filets or pieces- thicker cuts are best here!
- Shallots and garlic cloves
- Fresh curry leaves – you can find these at the Asian Market
- Spices- ground coriander, turmeric, yellow curry powder, chili powder
- Salt and Black Pepper
- Coconut oil – or use ghee or olive oil
- Tamarind paste – (or lime juice)
- Banana Leaf– Optional, found at your local Asian market.
How to Make Kerala Fish
Step 1: Make the flavorful paste. Blend shallots, garlic, and spices in a food processor.
Step 2: Coat the fish with the paste. You can do this up to 3 hours ahead.
Step 3: Grill or Bake. After you spread the flavorful paste on the fish, bake it or grill it.
What to serve with Kerala Fish
- Indian Lemon Rice or Basmati Rice
- Naan Bread
- Grilled Veggies – an assortment of grilled veggies would be nice here!
- Raita– for a creamy cooling condiment.
We loved this Kerala Fish served with the Indian Lemon rice. For an optional garnish, sizzle a few fresh curry leaves in ghee and spoon over the top. Serve with lime wedges.
Storage
Leftovers will keep up to 3 days in an airtight container in the refrigerator.
More Favorite White Fish Recipes
If you are a fish lover and appreciate Indian flavors- this recipe is for you.
Wait to make it until you can locate fresh curry leaves– it is the signature ingredient here, so don’t try to replace it. Happy cooking!
xoxo
Print
Kerala Fish
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4-6
- Category: Main, fish
- Method: baked
- Cuisine: Indian
Description
Kerala-Style Fish, made with a flavorful paste that is either grilled or roasted in the oven. Curry leaves and Tamarind Paste give this Indian Recipe its unique flavor. Serve this with Indian Lemon Rice and Raita!
Ingredients
- 2 shallots, sliced ( 1/3 cup)
- 2 garlic cloves
- 12 curry leaves
- 2 teaspoons chili powder
- 1 tablespoon coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon yellow curry powder (optional)
- 1 tablespoon coconut oil (or ghee)
- 1 tablespoon tamarind water (or lime juice)
Instructions
- Preheat oven to 375F. (see notes for grilling)
- Pat dry fish, remove any bones, and place on a greased or parchment-lined sheet pan
- Make the paste: Place all the paste ingredients in a food processor, and pulse until finely chopped. Scrape down the sides, pulse again, and repeat, until it becomes a cohesive, thick, paste. It doesn’t need to be smooth. To make tamarind water mix 1 teaspoon tamarind paste with 2 teaspoons water ( just add both to processor)
- Brush the Kerala Paste on the tops and sides of fish.
- Bake until cooked through (12-18 minutes depending on thickness), then broil for a couple of minutes if you like, to get the top golden.
- Optional: In a skillet, sizzle a few fresh curry leaves in ghee for 20-30 seconds until crisp, and spoon over the fish for a pretty garnish.
- Place on a banana leaf if you like and serve with lime wedges, Indian Lemon Rice or Basmati Rice and Raita.
Notes
If using very thin fish like tilapia or similar, I recommend pan-searing it on the stovetop in a little oil, so you can “cook the paste” without overcooking the fish.
GRILLED: Feel free to grill the fish ( if it is a fish that will hold together). Grill over medium heat. If grilling a whole filet, lay it down skin-side down on a well-greased grate ( marinade side up). Cover, and cook through until flesh is flaky (test with a fork) 9-15 minutes- time will vary depending on thickness. Using two big metal spatulas place on a platter. If grilling individual, skinless portions, brush both sides with marinade and cook each side 3-5 minutes or until cooked through and flakey.
I’ve also used this flavorful Kerala Paste on chicken before grilling or pan-searing, and on tofu, before baking. Super tasty.
The Curry leaves really elevate the dish (in my humble opinion). Yes, I know they are harder to find. When you do find them, buy extra to freeze so you have them on hand. 😉
Nutrition
- Serving Size: one, 4 ounce serving of sea bass
- Calories: 164
- Sugar: 1.9 g
- Sodium: 573.9 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 5.2 g
- Fiber: 1.5 g
- Protein: 21.7 g
- Cholesterol: 46.5 mg
I made this recently – I followed the recipe exactly and overall it was tasty, but we found it really salty. I’d make it again but would reduce the salt. Served it with the suggested lemon rice and raita
Sorry about that Diane! Is it possible you used less than a pound of fish?
Hi – no I used slightly over a pound of fish. It was overpowering – I’ll just make a note to reduce it next time. Thank you !
Hello I asked about this a year ago about the coriander powder and finally tried it more than a year later. It was so good! I tried it on Cod fish. Do you marinade it for a longer time? I was not sure about that but it was so good and definitely going to try to make it again!
I’m glad you gave this a go, Zee! You could marinate the fish for a few hours if you like, but should work without too.
Is it one tablespoon coriander powder or just coriander?
Ground coriander powder.
Will be trying it soon
Best fish I have eaten in a very long time. The frangrance of the paste was already brilliant, but the taste of the fish was sublime. Thank you!
Great to hear Lindsey- glad you gave this one a go- a favorite here as well!
WOW this was delicious! I made this as a simple date night meal to eat in the backyard now that the weather is a bit nicer here on the East Coast. I paired this with the Indian Lemon Rice and they went perfect together. The fresh curry leaves really do make the dish. Thank you so much Sylvia, your blog blows me away.
Thanks Allison- so happy you enjoyed this one!
Sylvia, do you include the curry leaves in the actual paste or just as a topping at the end?
Yes, Mary-Clare, grind up the curry leaves into to the paste!
This looks amazing! Question: can I make the paste ahead of time? Perhaps a day or two in advance?
Absolutely Ali!
This is a very tasty and easy reciepe. I loved it. Followed it to a T. Add some green chillies though and ginger
This was so dang tasty, healthy, and easy to prepare! I made it with the lemon basil orzo as another poster suggested and it paired really beautifully. Definitely don’t skip frying the curry leaves in a little ghee for a topping at the end! Doing this step adds a little something 🙂
This was absolutely awesome. I made it as directed, only i had to substitute the lime juice for the tamarind water. I used cod loin, and did it on the grill. My fish was not thick enough, so I lost probably half through the grill grates. That being said.. It was the best fish I ever ate! I didn’t do the rice. Instead I made the lemon orzo basil salad you posted a week or so ago.. Really good. This was the 2nd time I’ve made that. The week you posted the larb salad, the zucchini spinach rolls and the lemon orzo basil salad, I made them all and they were all crazy good. Used lemon, sweet & thai basil from my garden for all of those recipes. My question, the Kerala paste, what else have you tried it on, also have you ever used it on fish on the grill?? would I be better off baking it?? And thank you again, You are my go-to recipe girl!!
Thanks so much Robin! I baked it. If grilling fish I would definitely use fish with the skin on the bottom or something really firm. Cod can be pretty flakey so I see how you had trouble with it. Mahi, sea bass, black cod, halibut all work great on the grill.