There are hundreds of versions of Kerala fish curry. This is the most traditional — made in a clay pot with fresh coconut milk, real tamarind, and Wayanad spices. The secret is not complicated technique but genuinely good spices. This recipe uses Tikachi’s spice mix and Bird’s Eye Chilly for an authentic result.

Ingredients (Serves 4)

500g fish fillets (king fish, pomfret, or red snapper work best) | 1 cup thick coconut milk | Half cup thin coconut milk | 3 tablespoons coconut oil | 1 teaspoon mustard seeds | 2 dried red chillies | 10 curry leaves | 1 medium onion, thinly sliced | 2 green Bird’s Eye Chillies, slit | 1 tablespoon ginger-garlic paste | 1 teaspoon Tikachi turmeric powder | 2 teaspoons Tikachi coriander powder | 1 teaspoon Tikachi red chilly powder | Half teaspoon Tikachi black pepper powder | 1 small piece of tamarind (soaked in warm water) | Salt to taste

Method

Step 1 — Prepare the fish: Clean and cut the fish into 2-inch pieces. Marinate with turmeric, half the chilly powder, and salt. Set aside for 15 minutes.

Step 2 — Make the base: Heat coconut oil in a clay pot or heavy-bottomed pan. Add mustard seeds and let them splutter. Add dried red chillies and curry leaves. Add sliced onion and fry until golden brown — this takes 8 to 10 minutes on medium heat. Do not rush this step.

Step 3 — Add spices: Add ginger-garlic paste and the slit Bird’s Eye Chillies. Fry for 2 minutes. Add all the remaining spice powders — coriander, remaining chilly, black pepper. Stir and fry for 1 minute.

Step 4 — Add liquid: Add the thin coconut milk and the tamarind water. Stir well and bring to a simmer. Add salt to taste.

Step 5 — Cook the fish: Gently add the marinated fish pieces. Cook on low heat for 10 minutes without stirring — gently shake the pot instead to move the fish. Add the thick coconut milk. Simmer for 3 more minutes.

Step 6 — Finish: Remove from heat. Drizzle a little fresh coconut oil over the top. Cover and let it rest for 10 minutes before serving. The curry improves enormously after resting.

Serving

Serve with Kerala red rice, kappa (tapioca), or appam. The Bird’s Eye Chilly gives a sharp heat that builds slowly — reduce or increase depending on your preference.

Get all the spices for this recipe at mytikachi.com.