Kerala-Style Fish Curry, How to make Kerala Style Salmon Curry

Kerala Meen Curry/ Kerala Style Fish Curry is a creamy, golden curry with the richness of coconut, gentle spice from chilies, and the melt-in-mouth tenderness of salmon. Every September, World Coconut Day celebrates the humble coconut — the heart of South Indian kitchens and coastal traditions. Growing up in Abu Dhabi, coconut-based kuzhambu was a staple at my Aunt Jensa’s house: creamy, golden, and fragrant with curry leaves. It was the taste of home in a faraway land.

Today, on World Coconut Day, I recreated that same kuzhambu but with salmon, a fish I now use often in my California kitchen. The richness of salmon pairs so well with coconut, turmeric, and fenugreek — bridging the nostalgia of childhood meals with the comfort of my present kitchen.

A Bite of History – Kerala-Style Fish/ Meen Curry

Coconut kuzhambu is a treasured curry from Tamil–Kerala homes, where fresh coconut is ground with spices to form the soul of the dish. Unlike the fiery red Malabar curries, this kuzhambu is golden and gently spiced, balanced by fenugreek’s subtle bitterness and the sweetness of coconut. Traditionally cooked in clay pots with small fish like sardines or mackerel, it was an everyday staple that carried both nourishment and comfort.

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Ingredient Roles in Kerala-Style Fish Curry

Ingredient	Role in Curry
Salmon	Rich, meaty fish that absorbs coconut flavors while adding natural oils to the gravy
Fresh coconut	Ground base that gives creaminess, body, and a subtle sweetness
Shallots	Add mild sweetness and depth, both in the paste and curry
Green chilies	Provide gentle heat and freshness without overpowering
Garlic & Ginger	Sharp, earthy backbone balancing the richness of coconut
Curry leaves	Signature Kerala aroma and earthy herbal note
Fenugreek seeds	Subtle bitterness that enhances the traditional kuzhambu flavor
Ground tomato	Adds body and a touch of tanginess to balance the richness
Turmeric powder	Golden yellow color and warm earthiness
Red chili powder	Spice and heat that blends into the coconut base
Coriander powder	Nutty undertone and thickness
Coconut oil	Authentic Kerala finish with aroma and depth
Salt	Brings all the flavors together
Water	Adjusts curry consistency

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Kerala-Style Fish Curry, How to make Kerala Style Salmon Curry

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course / CurryCuisine: Kerala / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A creamy Kerala-style coconut kuzhambu made with salmon, ground coconut masala, and curry leaves — rich, golden, and comforting.

Ingredients to make Kerala Salmon Curry

To Grind
½ cup, ½ Fresh coconut (grated)
3 to 4 nos. 3 to 4 Shallots
2 teaspoon, 2 Coriander powder
½ teaspoon, ½ Turmeric powder
1 teaspoon, 1 Red chili powder
For Curry
5- 6 pieces, 5- 6 Salmon – 400 g (cut into medium cubes)
3- 4 nos. 3- 4 Shallots(sliced)
2 nos. 2 Green chilies(slit)
4 cloves, 4 Garlic (sliced)
1 inch, 1 Ginger (sliced)
2 sprigs, 2 Curry leaves
¼ teaspoon, ¼ Fenugreek seeds
3 tablespoon, 3 Ground tomato (about ½ a medium tomato)
1½ teaspoon, 1½ Red chili powder
1 teaspoon, 1 Coriander powder
Salt, to taste
Water, as needed
2 tablespoon, 2 Coconut oil

Directions to make Kerala MeenCurry

Clean and cut Fish
Wash the salmon slices well under running water. Rub them lightly with a pinch of turmeric powder and a little salt, then rinse once more. Pat dry and cut into medium-sized cubes or slices (about 6 medium slices for 400 g). This step helps remove any raw odor and keeps the fish fresh for cooking.
Make the paste
Grind coconut, shallots, coriander powder, turmeric, and red chili powder with a little water into a smooth paste.
Prepare the curry base
Heat coconut oil in a clay pot (or heavy pan).
Add fenugreek seeds, let them crackle.
Sauté sliced shallots, garlic, ginger, green chilies, and curry leaves until fragrant. Add Chilli powder and coriander powder. Give it quick stir.
Add the coconut paste
Add ground tomato paste. Stir quick. Stir in the ground tomato and cook until raw smell fades. Mix in the ground coconut paste and fry gently for 2–3 minutes until oil begins to separate.
Make the gravy
Add enough water for curry consistency.
Season with salt and simmer until flavors combine.
Cook the salmon
Gently slide in the salmon pieces.
Simmer on low heat until just cooked (6–7 minutes). Avoid stirring; swirl the pot instead.
Finish
Drizzle a teaspoon of raw coconut oil, scatter curry leaves, and rest covered for 5 minutes before serving.

Notes

1 cup = 250 ml

Directions to make Kerala-Style Fish Curry with step by step images

Clean and cut Fish
Wash the salmon slices well under running water. Rub them lightly with a pinch of turmeric powder and a little salt, then rinse once more. Pat dry and cut into medium-sized cubes or slices (about 6 medium slices for 400 g). This step helps remove any raw odor and keeps the fish fresh for cooking.
Make the paste
Grind coconut, shallots, coriander powder, turmeric, and red chili powder with a little water into a smooth paste.
Prepare the curry base
Heat coconut oil in a clay pot (or heavy pan). Add fenugreek seeds, let them crackle.
Sauté sliced shallots, garlic, ginger, green chilies, and curry leaves until fragrant. Add Chilli powder and coriander powder. Give it quick stir.
Add the coconut paste
Add ground tomato paste. Stir quick. Stir in the ground tomato and cook until raw smell fades. Mix in the ground coconut paste and fry gently for 2–3 minutes until oil begins to separate. Add enough water for curry consistency. Season with salt and simmer until flavors combine.
Cook the salmon
Gently slide in the salmon pieces. Simmer on low heat until just cooked (6–7 minutes). Avoid stirring; swirl the pot instead. Drizzle a teaspoon of raw coconut oil, scatter curry leaves, and rest covered for 5 minutes before serving.

Pro Tips to make tasty and perfect Kerala-Style Fish Kuzhambu

Cook in clay pot (manchatti): It enhances flavor and gives that authentic kuzhambu taste.
Swirl, don’t stir: Once salmon is added, gently swirl the pot instead of stirring — this keeps the pieces whole.
Smooth coconut paste: Grind the coconut with just enough water to get a smooth texture; avoid making it watery.
Fenugreek balance: Use only a pinch — too much can turn the curry bitter.
Rest before serving: Allow the curry to sit for 10–15 minutes off heat so the flavors settle and deepen.
Better the next day: Like most kuzhambus, this tastes even richer after resting overnight.

Serving Suggestions Salmon Meen Kuzhambu

Best paired with steamed rice for a classic Kerala-style meal.
Goes beautifully with appam or idiappam for a festive touch.
Add a side of cabbage thoran, papadam, and pickle for a complete South Indian plate.
A drizzle of coconut oil just before serving enhances the aroma.