Kerala is a state in southwestern India known for its spice trade, which dates back thousands of years. Located on the coast, Kerala’s cuisine is also rich in seafood. Our recipe for Kerala fish curry exemplifies these two facets of Kerala: its historic spice trade and its seafood-rich cuisine. An aromatic blend of onion, garlic, and serrano chili provides the backbone for this dish, which is enhanced with mustard seeds, curry powder, tomatoes, and coconut milk. The fish is sous vide separately to ensure it is cooked perfectly. We serve our flavorful fish curry with green beans and basmati rice for a well-rounded and delicious dinner.

Kerala Fish Curry

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour
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  • 4 (5 oz) cod filets
  • 1 1/2 cups basmati rice
  • 12 oz green beans
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 serrano chili, or small jalapeño, minced
  • 1 tbsp vegetable oil, plus 4 tsp, divided
  • 1 tsp mustard seeds
  • 1 tbsp curry powder
  • 4 Roma tomatoes or 1 (14.5 oz) can diced tomatoes, drained
  • 1 (13.5 oz) can coconut milk
  • 1 tbsp apple cider vinegar


1) Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add the mustard seeds, curry powder, chopped onion, minced garlic, minced chili, and ½ tsp salt. Cook until onion is softened, about 6 minutes.

2) Transfer onion mixture to a Suvie pan with the coconut milk, drained tomatoes, and apple cider vinegar. Place pan in the bottom zone of Suvie.

3) Pat cod filets dry and season with salt and pepper. Vacuum seal filets individually or in pairs with 1 tsp vegetable oil per filet. Place sealed fish in a Suvie pan and cover with water. Insert into the top zone of your Suvie. Input cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 30 minutes

Top Zone: Sous Vide at 130°F for 30 minutes

4) Place 1 1/2 cups rice into the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Long Grain, 1 1/2 cups

5) When the fish is done cooking, remove from Suvie, and transfer to pan with sauce. Keep pan in Suvie to stay warm.

6) In a large bowl, toss green beans with salt, pepper, and 2 tsp oil. Transfer to a clean, dry Suvie pan. Place pan in Suvie and broil for 15-20 minutes, stirring halfway through until softened.

7) Fluff the rice with a fork and season with salt to taste. Divide rice and green beans evenly between four plates. Top rice with fish filets and spoon curry around the rice.


Wine Pairing

When it comes to fish curry you can’t go wrong with sweet wines like Riesling or Gewürztraminer. These wines will balance out the spice in the dish and bring out some of the sweeter notes. If you prefer sparkling wine try pairing this dish with a glass of Prosecco.

CategoriesDinner Fish Indian
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