6 Kerala-Style Fish Curries Seafood Lovers Cannot Miss

Kerala is a coastal state known for its rich culture, lip-smacking seafood, and diverse foodscape that attracts epicureans across the globe. Since the region has easy access to species of fish, you can witness every household with a unique recipe screaming intense flavour and comfort.

Often paired with rice and Malabar parotta, fish curries are a staple in the region. From fish moilee to Alleppey fish curry, each promises a treat for your senses. If you love seafood, you cannot miss indulging in these gravies while you are on an expedition across God’s Own Country.

Kottayam Fish Curry

Boasting a red hue, Kottayam fish curry is known for its spiciness and sourness. Interestingly, it is among a few dishes that do not use coconut making it a lighter option compared to others. Malabar tamarind is responsible for the tangy notes, garlic for robustness, and curry leaves for the warm and bitter nose. People use tilapia, seer fish, or red snapper to prepare this delicacy and serve it with steamed rice.

Also Read: Sardine Fish Curry With Tapioca: A Heavenly Delight From Kerala

Nadan Fish Curry

Kerala meen or nadan fish curry is a spicy preparation comprising Kashmiri red chilli powder for the colour and green chillies for fiery notes. Malabar tamarind balances the flavours while cooking in manchatti or earthen pot infusing the ingredients with a rustic aroma. Vendors use mackerel, sardines, seer fish, and pomfret for this delicacy in which shallot, garlic, and coconut oil form the base.

Varutharacha Meen Curry

This fish curry recipe is known for its sweet, strong, and nutty aroma from the roasted coconut paste that gives depth to the gravy. If you would like to replicate this dish at home, try to use mackerel, tune, or kingfish and infuse the ingredients with the freshness of coriander and fennel seeds. You can add tamarind to balance the nose and caramelise onions for a hint of sweetness.

Alleppey Fish Curry

As the name suggests, the recipe originates from Alleppey where tourists head to explore the backwaters of Kerala. The locals use mackerel, pomfret, and seer fish for this tangy preparation. The uniqueness of this is the use of raw mango instead of tamarind for sourness. Coconut milk adds to the richness and creamy texture while turmeric brings out the yellow hue and green chillies add a tinge of spiciness.

Kerala Fish Moilee

Fish moilee is a recipe influenced by the Portuguese. It is mildly infused with spices to ensure a balance of tangy, spicy, and sweet notes. Kingfish, seer fish, and pomfret are the top choices for this recipe as the base is turned creamy using coconut milk. Curry leaves and coconut oil ensure the meat absorbs all the aroma and complements flatbread and rice.

Thenga Aracha Meen Curry

After cooking pomfret, tuna, or seer fish in a blend of coconut milk, turmeric, and coriander, this recipe is served with rice or Malabar parotta. It can make every foodie slabber. The preparation also includes grinding fresh coconut with spices to infuse spice, sweet, tangy, and robust notes into the meat. While this is a popular delicacy relished in Christian households, you can savour it at restaurants for lunch or dinner.