Kerala Fish Recipe
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!
How to Make the Best Kerala Fish
Kerala-style fish is a celebration of South Indian coastal cuisine, where the vibrant flavors of curry leaves, tamarind, and warming spices come together to create something truly special. This recipe transforms simple fish fillets into an aromatic masterpiece that’s both impressive and surprisingly easy to prepare.
The secret to this dish lies in the Kerala paste—a fragrant blend of shallots, garlic, and traditional Indian spices bound together with coconut oil and tangy tamarind. When roasted in the oven, this paste forms a beautiful, flavorful crust on the fish while keeping the flesh moist and tender inside.
Serve this Kerala fish on a banana leaf for an authentic presentation, alongside fragrant lemon rice and cooling raita. The crispy curry leaves sizzled in ghee make an optional but highly recommended garnish that adds both visual appeal and an extra layer of aromatic flavor to this classic Indian dish.
Kerala Fish
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
Kerala Paste
Instructions
Prepare and Bake
- Preheat oven to 375°F.
- Pat dry fish, remove any bones, and place on a greased or parchment-lined sheet pan.
- 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.
Garnish and Serve
- 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
- For grilling, prepare the paste the same way and grill the fish over medium-high heat until cooked through.
- Sea bass, halibut, salmon, or any firm white fish works well for this recipe.
- Fresh curry leaves make a significant difference in flavor—look for them at Indian grocery stores.
