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Kerala fish curry with pork served in a rich coconut base
Harmony of Indian spices and coconut milk with fish and pork combination

Kerala fish and pork curry

Author: Flavelo
Recipes Main Courses
On the coast of Kerala, coconut and fish are everyday guests, but the addition of pork is a Portuguese colonial legacy that gives this dish a truly special 'surf and turf' character. The secret lies in coordinating the different cooking times of the two meats and balancing the richness of coconut milk with acids (tomato).
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pan or wok (for even heat distribution)
  • Sharp knife (for precise meat cutting)
  • Grater (for ginger)
  • Wooden spoon

Allergen Information

⚠️ Fish

Instructions

1 ✓

Prepare the ingredients: chop the onion finely, dice the tomato, cut the pork into 2 cm pieces and the fish into 4-5 cm pieces. Lightly salt the fish and set aside.

Tip: Salting draws water out of the fish, keeping its flesh firmer during cooking (osmosis).
2 ✓

Heat the coconut oil in a pan over medium heat. Throw in the curry leaves, wait 10 seconds for them to pop, then add the onion. Sauté until translucent.

Tip: This is how we release the oil-soluble flavours of the spices most effectively.
3 ✓

Stir in the crushed garlic and grated ginger, sauté for another 1 minute until fragrant but not browned.

Tip: Due to its high sugar content, garlic burns quickly and becomes bitter, which is why we add it later than the onion.
4 ✓

Sprinkle with the powdered spices (turmeric, coriander, chilli), stir quickly (30 seconds), then immediately add the diced pork. Toss thoroughly to coat in spices and fry until it turns white.

Tip: We just 'wake up' the dry spices with heat; if you fry them too long without liquid, they will burn.
5 ✓

Add the tomato and 100ml water. Cover and simmer the pork for 15-20 minutes until almost tender and the tomato has broken down.

Tip: The acid from the tomato helps tenderise the meat fibres.
6 ✓

Pour in the coconut milk, bring to a boil, then reduce heat to low. Taste and salt generously.

Tip: The sweetness of the coconut milk 'swallows' the salt, so it may need more than you think.
7 ✓

Lay the fish fillets into the sauce. From this point DO NOT stir with a spoon, only shake the pan! Simmer gently for 6-8 minutes until the fish turns opaque and flaky.

Tip: The structure of fish muscle is very loose and breaks immediately if stirred.
8 ✓

Turn off the heat, sprinkle with fresh coriander, and let stand for 5 minutes before serving to allow flavours to meld.

Tip: During resting, the temperature equalises and the texture of the sauce becomes silkier.

Recipe FAQ

Why did the fish fall apart?
You put it in too early, or stirred too vigorously. Fish only needs a few minutes in the hot sauce.
Can I substitute the pork?
Yes, but pork fat adds an extra flavour. If you omit it, use a little more coconut oil.
The sauce is too runny.
Boil it longer without the lid before adding the fish, or use thicker coconut milk.

Ingredients

  • 500 g White fish fillets (e.g. Cod or Catfish)
  • 300 g Pork (leg or shoulder, cut into 2x2 cm cubes)
  • 400 ml Full fat coconut milk (canned)
  • 1 pc Onion (finely chopped)
  • 3 cloves Garlic (crushed)
  • 1 tbsp Fresh ginger (grated)
  • 10 pcs Fresh curry leaves (from Asian shop)
  • 1 tsp Turmeric
  • 1 tsp Ground coriander
  • 0.5 tsp Chilli powder (to taste)
  • 2 pcs Tomatoes (peeled, diced)
  • 2 tbsp Coconut oil
  • 1.5 tsp Salt
  • 1 handful Fresh coriander