Kerala Seafood Dishes: Fish Curries, Grilled Prawns & Squid

Kerala has a long coastline, so seafood has always been an important part of its food culture. Fish, prawns and squid are cooked in all sorts of ways, from tangy curries and coconut-milk gravies to grilled seafood and peppery stir-fries.

What makes Kerala seafood interesting is the variety. One dish might be spicy and tangy, while another is creamy and relatively mild. Some are best enjoyed with rice and gravy; others are made for picking at over a meal with friends.

At Curry Magic in Serangoon, our seafood menu brings together several of these flavours. Whether you enjoy a proper spicy fish curry or prefer something milder, there is more than one way to explore Kerala seafood.

New to Kerala cuisine? Start with our guide to Kerala food in Singapore for a wider introduction to its dishes and ingredients.

1. Kerala Fish Curries: Spicy, Tangy or Creamy?

Not all Kerala fish curries taste the same. The choice of spices, souring ingredients and coconut milk can change the entire character of a dish. Here are three options to know, especially if you are deciding how much heat you prefer.

Spicy Kerala Fish Curry: Bold and Tangy

For those who enjoy a curry with a proper kick, Spicy Kerala Fish Curry is worth trying.

At Curry Magic, the fish is simmered in a red curry made with chilli, garlic, spices and cocum, also known as kokum. Cocum is a souring ingredient used in some coastal Indian cooking, giving the curry a tangy flavour that balances its heat.

This is the more robust option of the three: rich in spices, noticeably tangy and suited to diners who enjoy a stronger chilli flavour.

Best for: Those who like their fish curry spicy, tangy and full of flavour.

→ LINK TO KERALA FISH CURRY ARTICLE

Alleppey Fish Curry: Green Mango and Coconut Milk

Alleppey, or Alappuzha, is a coastal district in Kerala known for its backwaters and seafood traditions. Alleppey style fish curry has different interpretations, but green mango and coconut milk are a familiar combination in many versions.

At Curry Magic, our Alleppey Fish Curry brings together seared fish, green mango and spiced coconut milk. The mango adds a gentle sourness, while the coconut milk gives the curry a creamy texture and rounds out the spices.

Compared with a fiery red fish curry, this is a gentler choice. You still get plenty of flavour, but the coconut milk and mango give the dish a different balance.

Best for: Those who prefer less spicy seafood, creamy curry and a little tang from green mango.

→LINK TO ALLEPPY FISH CURRY ARTICLE

Fish Moilee: A Gentler Coconut-Milk Curry

If you usually avoid spicy food, Fish Moilee is another good option.

Also known as meen moilee, this Kerala style preparation is known for its coconut milk gravy. Recipes differ, but Fish Moilee is generally associated with a lighter, more delicate flavour than a heavily spiced red fish curry.

At Curry Magic, fish fillets are gently cooked in coconut milk with delicate spices and fragrant curry leaves. The gravy is creamy, and the seasoning complements the fish without relying on a strong chilli kick.

Alongside Alleppey Fish Curry, Fish Moilee is one of our recommendations for diners who prefer less spicy seafood. Both have their own character: Alleppey Fish Curry has the tang of green mango, while Fish Moilee takes a gentler approach with coconut milk and delicate spices.

Best for: Those who enjoy creamy seafood and prefer milder spice levels.

→LINK TO FISH MOILEE ARTICLE

2. Fish Pollichathu: Thick Masala Wrapped in Banana Leaf

Fish Pollichathu is one of Kerala's more distinctive fish preparations. The fish is coated with masala, wrapped in a banana leaf and cooked. The wrapping helps hold the seasoning close to the fish and gives the dish its recognisable presentation.

At Curry Magic, our Fish Pollichathu is marinated with spices and covered in a thick, generous masala before being wrapped in a banana leaf and grilled on a tawa. The masala is a big part of the experience, it coats the fish with layers of spice and flavour rather than leaving you with a lightly seasoned piece of grilled fish.

The banana leaf is there for cooking and presentation, not to be eaten. Once opened, the fish and its masala are ready to enjoy.

Unlike fish curries served in a bowl of gravy, Fish Pollichathu is all about the fish, the thick masala and the aroma of the banana leaf preparation.

Best for: Those who enjoy generously spiced fish and a more substantial masala coating.

→LINK TO FISH POLICHATHU ARTICLE

3. Tawa Grilled Prawns: Direct Heat and Aromatic Spices

If you prefer prawns to fish, Tawa Grilled Prawns offer a different experience from a prawn curry.

A tawa is a flat cooking surface used widely in South Asian cooking. Cooking prawns on it allows the seasoning to coat the seafood directly, without the need for a separate curry gravy.

At Curry Magic, our Tawa Grilled Prawns are cooked on a hot tawa with aromatic, fiery spices. The focus is on the prawns themselves, with the seasoning bringing out their savoury flavour.

They're also a good choice when you're having drinks with friends. The spicy, savoury flavours go particularly well with a cold beer or another alcoholic drink, making them a natural addition to a more relaxed meal.

Best for: Those who enjoy grilled seafood, bold seasoning and a dish to share over drinks.

→LINK TO TAWA PRAWNS ARTICLE

4. Prawns and Squid: Roasted Coconut, Mango and Pepper

Prawns and squid work well with a range of Kerala inspired seasonings. Roasted coconut, green mango and black pepper each bring something different to the table, so these dishes are worth exploring if you want something beyond a traditional fish curry.

Prawn Thiyal: Roasted Coconut and Tamarind

Thiyal is known for its use of roasted coconut and spices, often with a souring ingredient such as tamarind. Roasting the coconut gives it a deeper, toasted flavour that is quite different from the creaminess of coconut milk.

At Curry Magic, Prawn Thiyal combines prawns with a roasted coconut and spice gravy, finished with tamarind. The result is savoury, rich and tangy, with the roasted coconut giving the dish much of its character.

If you enjoy deeper roasted flavours, this is a good alternative to a coconut-milk curry.

Best for: Those who enjoy roasted coconut, savoury spices and a tangy finish.

→LINK TO TAWA PRAWNS THIYAL ARTICLE

Prawn Mango Magic: Coconut Milk and Green Mango

Prawn Mango Magic brings together prawns, coconut milk and green mango in a savoury curry.

Green mango is more tart than ripe mango, which makes it a useful ingredient for balancing the richness of coconut milk. The combination creates a creamy curry with a fruity tang and spices in the background.

If you enjoy Alleppey Fish Curry but would rather have prawns, this is another dish to consider. Both feature coconut milk and green mango, though the overall flavours depend on their respective seasonings.

Best for: Those who enjoy creamy seafood curries with a fresh, tangy edge.

→LINK TO TAWA PRAWN MANGO ARTICLE

Fresh Squid Pepper Fry: Peppery, Savoury and Made for Sharing

Squid has a firm texture and is best cooked carefully to avoid it becoming chewy. A pepper fry takes a different approach from a curry: the squid is cooked with seasoning rather than served in a generous amount of gravy.

Fresh Squid Pepper Fry combines squid rings with black peppercorns, curry leaves and onions. The flavour is savoury and peppery, with the seasoning coating the squid directly.

Like our Tawa Grilled Prawns, this is a good dish to order when you're having drinks. Its peppery, savoury flavour makes it a great accompaniment to a cold beer or another alcoholic drink, especially when you're sharing a few dishes at the table.

Best for: Those who enjoy black pepper, pan fried seafood and dishes to share over drinks.

→LINK TO TAWA PRAWNS ARTICLE

5. How to Choose a Kerala Seafood Dish

Still deciding what to order? Think about the kind of flavours you usually enjoy.

• Like your food spicy and tangy? Try Spicy Kerala Fish Curry, with its red curry, chilli and kokum.

• Prefer less spicy seafood? Alleppey Fish Curry and Fish Moilee are good options. One brings together green mango and coconut milk, while the other has a gentler coconut milk gravy.

• Want something with plenty of masala? Fish Pollichathu is coated in thick masala and wrapped in banana leaf before grilling.

• Prefer grilled seafood? Go for Tawa Grilled Prawns, cooked on a hot tawa with aromatic spices.

• Enjoy rich, roasted flavours? Prawn Thiyal combines roasted coconut, spices and tamarind.

• Prefer peppery, savoury dishes? Fresh Squid Pepper Fry is a good choice, particularly when sharing food over drinks.

• In the mood for a creamy prawn curry? Prawn Mango Magic combines coconut milk with the tang of green mango.

These are guides to the dishes' general flavour profiles rather than strict measures of heat. If you're sensitive to chilli, let the restaurant know when ordering.

What Should You Eat with Kerala Seafood?

Rice is a natural accompaniment to many Kerala fish curries, especially when there is plenty of gravy to soak up. Appam and other rice-based staples can also work well with coconut-milk curries such as Fish Moilee.

For grilled or dry-fried seafood, you may prefer rice or bread on the side, or simply enjoy the dishes as part of a spread shared around the table. Tawa Grilled Prawns and Fresh Squid Pepper Fry are also worth considering when ordering a few savoury dishes to go with drinks.

→LINK TO FOOD PAIRING ARTICLE

Discover Kerala Seafood at Curry Magic in Singapore

At Curry Magic, we serve a range of Kerala-inspired seafood alongside a wider selection of North and South Indian dishes. Our menu includes Spicy Kerala Fish Curry, Alleppey Fish Curry, Fish Moilee, Fish Pollichathu, Tawa Grilled Prawns, Prawn Thiyal, Prawn Mango Magic and Fresh Squid Pepper Fry.

Each dish has its own character. You might come for a spicy fish curry, prefer something gentler with coconut milk, or order grilled prawns and squid to share with friends.

We've been serving customers since 2008 and are located at 15-1 Jalan Riang, Serangoon, Singapore.

Whether you're already familiar with Kerala cuisine or trying it for the first time, our seafood menu offers several ways to explore its different flavours.

Browse the Curry Magic menu or visit us in Serangoon to find your next seafood dish.

Frequently Asked Questions

What makes Kerala seafood different?

Kerala seafood reflects the region's coastal food traditions. Depending on the dish, fish, prawns and squid may be prepared with chilli, coconut milk, roasted coconut, souring ingredients, curry leaves or black pepper. These ingredients create a range of flavours, from spicy and tangy to creamy and relatively mild.

Which Kerala fish curry is suitable for someone who prefers less spicy food?

At Curry Magic, Alleppey Fish Curry and Fish Moilee are good options for those who prefer less-spicy seafood. Alleppey Fish Curry combines green mango with spiced coconut milk, while Fish Moilee has a gentler coconut-milk gravy with delicate spices and curry leaves.

What is the difference between Alleppey Fish Curry and Fish Moilee?

Both are coconut based, but their flavour profiles differ. Curry Magic's Alleppey Fish Curry combines fish, green mango and spiced coconut milk, while Fish Moilee is prepared with coconut milk, delicate spices and curry leaves.

What is Fish Pollichathu?

Fish Pollichathu is a Kerala style fish preparation in which seasoned fish is wrapped in a banana leaf and cooked with masala. At Curry Magic, the fish is coated with thick masala, wrapped in banana leaf and grilled on a tawa.

Where can I eat Kerala seafood in Singapore?

Curry Magic serves Kerala-inspired seafood at 15-1 Jalan Riang in Serangoon, Singapore. The menu includes fish curries, Fish Pollichathu, Tawa Grilled Prawns, Prawn Thiyal and Fresh Squid Pepper Fry.