Kerala Seafood Curry
If you’re looking for a comforting seafood dinner packed with flavour, this Kerala Seafood Curry is a fantastic choice. Inspired by the coastal cuisine of Kerala in southern India, this curry features salmon, prawns, coconut milk, curry leaves, and warming spices that create a beautifully fragrant and satisfying meal.
Despite its rich flavour, this curry is surprisingly light and comes together in less than 30 minutes, making it perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Rich South Indian flavours
- High in protein
- Naturally dairy-free
- Packed with vegetables
- Family-friendly
- Perfect with steamed rice
Ingredients
For the Curry
- 1 tsp macadamia oil
- 1 large brown onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp brown mustard seeds
- 10 fresh curry leaves
- 185ml light coconut milk
- 200g green beans, cut into 3cm lengths
- 1 zucchini, sliced
- 250g salmon fillet, cut into chunks
- 250g peeled green prawns
- 80g baby spinach
To Serve
- 2 cups steamed basmati rice
- Lime wedges
What Makes Kerala Curry Unique?
Kerala cuisine is famous for combining seafood with coconut and aromatic spices.
Key characteristics include:
- Coconut milk-based sauces
- Fresh curry leaves
- Mustard seeds
- Ginger and turmeric
- Fresh seafood
- Light yet flavourful curries
Unlike heavier curries, Kerala curries often allow the seafood and vegetables to remain the stars of the dish.
How to Make Kerala Seafood Curry
Step 1: Create the Flavour Base
Heat the oil in a large saucepan over medium-high heat.
Add:
- Onion
- Ginger
- Turmeric
- Coriander
- Mustard seeds
- Curry leaves
Cook for 2-3 minutes until fragrant.
The spices should become aromatic but not burn.
Step 2: Build the Curry Sauce
Pour in:
- Coconut milk
- Water
Bring to a gentle boil.
Reduce the heat, cover, and simmer for 10 minutes.
This allows the spices to infuse the sauce.
Step 3: Add the Vegetables
Add:
- Green beans
- Zucchini
Cook uncovered for 5 minutes until tender but still vibrant.
Step 4: Cook the Seafood
Add the salmon and prawns.
Simmer for 3-4 minutes until:
- Salmon flakes easily
- Prawns turn pink
- Seafood is just cooked through
Avoid overcooking to maintain a tender texture.
Step 5: Finish with Spinach
Stir through the baby spinach.
Allow it to wilt for about a minute.
Step 6: Serve
Serve over steamed basmati rice with fresh lime wedges on the side.
A squeeze of lime brightens the curry beautifully.
Health Benefits
Salmon
Salmon provides:
- Omega-3 fatty acids
- High-quality protein
- Vitamin D
- B vitamins
Prawns
Prawns are:
- Low in fat
- High in protein
- Rich in selenium
- A good source of iodine
Coconut Milk
Light coconut milk adds:
- Creaminess
- Healthy fats
- Authentic flavour
Vegetables
Beans, zucchini, and spinach provide:
- Fibre
- Vitamins
- Minerals
- Antioxidants
Tips for the Best Kerala Seafood Curry
Use Fresh Curry Leaves
Fresh curry leaves provide the most authentic flavour.
Don’t Overcook Seafood
Seafood continues cooking after being removed from heat.
Cook only until just done.
Adjust the Heat Level
Add fresh chilli if you prefer a spicier curry.
Use Full-Fat Coconut Milk
For a richer version, substitute light coconut milk with full-fat coconut milk.
Variations
Mixed Seafood Curry
Add:
- Mussels
- Squid
- Scallops
- White fish
Vegetarian Version
Replace seafood with:
- Chickpeas
- Tofu
- Cauliflower
- Sweet potato
Extra Greens
Add:
- Kale
- Silverbeet
- Bok choy
Spicy Kerala Curry
Include:
- Fresh green chillies
- Chilli flakes
- Extra mustard seeds
Storage and Reheating
Refrigerator
Store in an airtight container for up to 2 days.
Reheating
Warm gently over low heat.
Avoid boiling to prevent overcooking the seafood.
Freezing
Not recommended as seafood texture can change after thawing.
Nutritional Information
Per serving:
- Calories: 430
- Protein: 31.7g
- Fat: 16.4g
- Carbohydrates: 35.9g
A balanced meal rich in protein and flavour.
Frequently Asked Questions
Can I use frozen seafood?
Yes. Fully thaw and pat dry before cooking.
What can I substitute for curry leaves?
Fresh curry leaves are ideal, but a small amount of lime zest and extra coriander can add freshness if unavailable.
Can I make this curry ahead of time?
You can prepare the sauce ahead of time, but add the seafood just before serving for the best texture.
What rice works best?
Steamed basmati rice is traditional, but jasmine rice or brown rice also works well.
Final Thoughts
This Kerala Seafood Curry is a delicious combination of salmon, prawns, vegetables, coconut milk, and aromatic Indian spices. It’s quick enough for busy weeknights while delivering restaurant-quality flavour.
Serve it with fluffy basmati rice and a squeeze of fresh lime for a nourishing meal that’s both comforting and vibrant.