Keralan fish stew

Keralan seafood stew recipe

Triumph fresh seafood produce with a velvety sauce made from tangy tamarind and smooth coconut. This South Indian delicacy is full of flavour, and certainly a dish to impress with.


2 prawns
5 mussels
10 clams
5 baby squids
100g of white fish fillets

For the sauce:

100g chopped white onions
3g mustard seeds
20ml cooking oil
10 curry leaves
1 green chilli (split and deseeded)
500ml good quality coconut milk
100ml tomato puree
10g chopped ginger
2g red chilli powder
2g turmeric powder
2g coriander powder
1g garam masala
5g salt
10g chopped fresh coriander leaves
15 ml of tamarind paste

Top Tip: Make your own tamarind paste by soaking 10g of fresh tamarind in hot water for 30 mins, then strain


  • Clean all of the seafood and keep aside
  • Cut the firm white fish into large chunks
  • Heat the oil in a pan add the mustard seeds
  • When they start to crackle, add the curry leaves and the chopped onions
  • Fry the onions until their light brown add the fresh tomato puree, chopped ginger, green chilli and all the powdered spices and salt
  • Cook for 5 minutes and then add the coconut milk
  • Bring to a boil then add the tamarind paste and chopped coriander leaves simmer for 5 minutes
  • The sauce may be used as is or you may strain it through a sieve to get a fine sauce
  • Heat a frying pan with 1tbsp of oil
  • Add all of the shell fish and cook for 2 minutes
  • Add the sauce and white fish
  • Simmer until all of the fish is cooked
  • Serve garnished with curry leaves, coriander leaves and chilli slices

Top Tip: If you want a finer sauce, strain it through a sieve before adding it to the fish