Keralan Fish Curry
Keralan fish curry is a fragrant South Indian main course of tender fish simmered in a coconut cream sauce with ginger, garlic, chillies and warm spices. The Thermomix chops the aromatic base in seconds and gently cooks the curry hands-free, delivering a silky, restaurant-style sauce with minimal effort and washing up.
About this recipe
Keralan fish curry with the Thermomix TM7 brings the fragrant coastal cuisine of southern India straight to your weeknight dinner table. This recipe layers fresh root ginger, garlic, chillies and onions into a golden base, simmered with coconut cream, lime juice, cinnamon, cardamom and cloves for a sauce that is creamy, gently spiced and beautifully balanced. Searching for a fish curry recipe Thermomix fans rave about? This is it: the all-in-one kitchen machine chops the aromatic paste in seconds and then cooks the curry hands-free, so the coconut sauce never splits and the fish stays tender. Serve it with steamed rice for a quick weeknight dinner that tastes slow-cooked. It is naturally gluten-free and low in carbohydrates, making it an excellent choice for guests with dietary preferences. Once the spice aromas fill your kitchen, this curry will become a permanent fixture in your weekly menu.
Preparation tips
- Cut the fish into generous, even-sized chunks so every piece cooks at the same rate and stays succulent in the coconut cream sauce. Fold it in gently at the end with the spatula to keep the flakes intact.
- Toast the cinnamon stick, cardamom pods and cloves briefly in the hot oil at the start of the sauté to wake up their essential oils before the onions and ginger go in; this deepens the whole curry.
- For a milder family version, remove the seeds from the fresh chillies and add extra lime juice at the end. A squeeze of lime just before serving brightens the coconut richness beautifully.
Recipe variations
- Vegetarian variation: replace the fish with firm cubes of sweet potato and cauliflower florets, simmered in the same coconut cream and spice base until tender, finished with fresh coriander and lime juice.
- Festive variation: swap in king prawns and add cherry tomatoes and a pinch of turmeric for a golden celebration curry, served with flaked almonds and toasted coconut on top for extra texture.
Thermomix TM7 Benefits
- Blade precision turns the onions, ginger, garlic and chillies into a fine aromatic paste within seconds, saving more than ten minutes of chopping by hand. [Precision Control]
- The TM7 heats the oil and spices at a controlled temperature so the cinnamon and cardamom release their aroma without burning or turning bitter. [Precision Control]
- Precise cooking of the coconut cream sauce keeps it silky and prevents splitting, giving the Keralan curry its signature velvety texture every time. [Precision Control]
- The built-in weighing function lets you portion coconut cream and lime juice directly into the mixing bowl, avoiding extra cups and mess on the worktop. [Built-in Scale]
- Gentle mixing of the fish chunks distributes them evenly through the curry while keeping each flake whole and tender for a restaurant-style finish. [Multi-Function]
Ingredients
- onions
- vegetable oil
- fresh root ginger
- garlic cloves
- fresh green chillies
- black cardamom pods
- cloves
- cinnamon stick
- ground turmeric
- plain flour