Kerala-Style Fish Curry with Steamed Rice and Okra Stir-Fry

Ingredients

• 300 gKing fish or mackerel fillets, cut into chunks
• 200 mlCoconut milk (full fat)
• 3 pieceKodampuli (Malabar tamarind / dried raw mango slices)
• 1 pieceTomato, roughly chopped
• 6 pieceShallots (small red onions), thinly sliced
• 4 pieceGarlic cloves, crushed
• 1 tspFresh ginger, grated
• 2 pieceGreen chillies, slit lengthwise
• 12 pieceCurry leaves
• 1.5 tspKashmiri red chilli powder
• 1 tspCoriander powder
• 0.5 tspTurmeric powder
• 0.25 tspFenugreek seeds
• 1 tspMustard seeds
• 3 tbspCoconut oil
• 1 tspSalt
• 150 mlWater
• 200 gOkra (ladies finger), washed, dried, sliced into 1cm rounds
• 2 pieceDried red chillies
• 0.5 tspMustard seeds (for okra)
• 6 pieceCurry leaves (for okra)
• 1 tbspCoconut oil (for okra)
• 0.25 tspSalt (for okra)
• 1 cupBasmati or raw Kerala rice
• 2 cupWater (for rice)

Method

1. 1

   Start the rice first: rinse 1 cup of rice under cold water until clear, then add to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 12–14 minutes until all water is absorbed. Keep covered and off the heat until serving.

2. 2

   While the rice cooks, soak the kodampuli pieces in 150ml of warm water for 5 minutes to soften and release their sourness — this soaking liquid will go directly into the curry.

3. 3

   Heat 2 tablespoons of coconut oil in a wide, shallow pan (an earthenware pot is ideal) over medium heat. Add the fenugreek seeds and let them sizzle for 20 seconds, then add the sliced shallots, crushed garlic, grated ginger, and slit green chillies. Sauté for 3–4 minutes until the shallots are soft and lightly golden.

4. 4

   Add the chopped tomato and half the curry leaves to the pan. Stir and cook for 2 minutes until the tomato softens slightly.

5. 5

   Lower the heat and add the Kashmiri chilli powder, coriander powder, and turmeric. Stir continuously for 30–40 seconds to toast the spices in the oil without burning them.

6. 6

   Pour in the kodampuli along with its soaking water, then add the coconut milk and salt. Stir gently to combine and bring to a gentle simmer — do not boil hard or the coconut milk will split.

7. 7

   Carefully slide the fish pieces into the simmering curry. Gently shake the pan to submerge the fish rather than stirring, which can break the pieces. Cook for 6–7 minutes on a low simmer until the fish is just cooked through and the curry has thickened slightly.

8. 8

   Finish the curry by drizzling the remaining 1 tablespoon of coconut oil over the top and scattering the remaining fresh curry leaves — this final drizzle is essential for authentic Kerala flavour. Remove from heat.

9. 9

   While the fish is simmering, make the okra stir-fry: heat 1 tablespoon of coconut oil in a separate non-stick pan over medium-high heat. Add the mustard seeds and let them pop, then add the dried red chillies and curry leaves — stand back as they will splutter.

10. 10

    Add the sliced okra to the pan in a single layer and do not stir for the first 2 minutes — letting it sit undisturbed helps it dry out and prevents sliminess. Then toss and stir-fry for another 4–5 minutes until the okra is cooked through, lightly browned at the edges, and no longer sticky. Season with salt and remove from heat.

11. 11

    Serve a generous scoop of steamed rice on each plate, ladle the fish curry alongside, and serve the okra stir-fry as a dry side. Eat immediately while everything is hot.