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Neymeen Pappas | Karimeen Pappas | Kerala Fish curry with coconut milk

Neymeen Pappas

Neymeen Pappas | Karimeen Pappas | Kerala Fish curry with coconut milk

Kerala fish curry with coconut milk
Prep Time: 30 minutes .
Cooking Time: 40 minutes
Serves: 3 to 4

  1. Neymeen/Kingfish or Karimeen/pearlspot- 350 to 400 gms
  2. Shallots,sliced – 1/2 cup
  3. Curryleaves – 2 sprigs
  4. Green chilies,sliced- 4 to 5
  5. Onion ,sliced – 1/2 cups(1 small)
  6. Tomato,finely chopped – 3/4 cup(1 large)
  7. Coriander powder – 2 tbsp
  8. Turmeric powder- 1/4 tsp
  9. Thin coconut milk- 3/4 cup
  10. Thick coconut milk – 1/2 cup
  11. Coconut oil – as required
  12. Water – as required
  13. Salt – to taste

For marination:

  1. Ginger garlic paste- 1 tsp
  2. Kashmiri chili powder – 1/2 to 3/4 tsp
  3. Black pepper powder- 1/4 to 1/2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Water – as required
  6. Salt – to taste

For Tempering:

  1. Coconut oil- as required
  2. Mustard seeds – 1/4 tsp
  3. Curry leaves- 2 sprigs
  4. Shallots,sliced – 2 to 3


  • Combine together all the ingredients listed under ‘for marination’ to form a thick paste , rub this onto the fish.Marinate for about 2 hour or at least 30 minutes.
  • Heat oil in a pan and shallow fry the fish, turning sides once in between  until 3/4 th done.Drain and set aside.
  • Heat oil in a pan/manchatti and add shallots,curry leaves and green chilies.Saute until shallots turn soft.
  • Next add onion and tomato,cover and cook until tomato turns mushy and oil starts to separate.Stir well in between to avoid burning.
  • In a blender add coriander powder,turmeric powder and water ,grind to form a smooth paste.
  • Add this to the onion-tomato mixture and mix well.Next add thin coconut milk and bring it to a boil.( add more water ,if required).
  • Add the fried fish and salt to taste.Cover and cook  until gravy turns thick and fish is completely cooked.
  • Once the gravy turns thick ,add the thick coconut milk.Gently swirl the pan until combined.Bring this to just under a boil and switch off the stove.
  • For tempering,heat oil in a pan and add mustard seeds.Let it splutter,add curry leaves and shallots.Saute under shallots turn golden brown.Add this to the curry.Keep covered for about 10 minutes ,before serving.Serve with rice or appam.


  • You could also use Pomfret for this recipe.
  • Adjust the quantity of green chilies according to your taste.
  • Do not boil the curry after adding the thick coconut milk to avoid curdling.

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