12 November 2013


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Kerala fish curry

Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
  1. Fish ,medium sized pieces-400 to 500 gms
  2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
  3. Turmeric powder-1/2 tsp
  4. Coriander powder- 1/2 to 1 tbsp
  5. Fenugreek powder-1/8 tsp
  6. Black pepper powder-1/8 tsp
  7. Mustard seeds-1/2 tsp
  8. Shallots,sliced-5 to 6 nos
  9. Ginger,crushed- 1.5 tbsp
  10. Garlic,crushed-1.5 tbsp
  11. Curry leaves-2 sprigs
  12. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
  13. Water-1 to 1.5 cups( or as required)
  14. Salt-to taste
  • Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder ,black pepper powder and few tbsp of water to form a thick paste.Keep aside.
  • Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

  • Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.
  • Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for few minutes or until the masala leaves the sides of the pan.
  • Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.
  • Add kudampuli / tamarind and salt to taste. 
  • Bring it to a boil,over medium heat.Now add the fish pieces and mix well.
  • Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.
  • Remove from heat and keep covered for at least one hour for the flavors to blend in.
  • Serve with rice.

  • Notes:
    • If you feel that the curry is a bit too tangy,remove the kokum pieces.
    • Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
    • If you want to keep the curry for more than one day,avoid using coriander powder.
    • Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.
    • You may also add 1 or 2 green chilies along with ginger and garlic,if desired.

    Here is the video recipe for Kerala Fish Curry:
    PS:This is my FIRST EVER video recipe,so please bear with me.Your comments and suggestions would be greatly appreciated!!!


    1. wow curry looks mouthwatering ..love the colour..drooling drooling. Nice chatti :)

    2. That is one good curry everyone would carve for, looks stunning with bright colour :)

    3. this is the only way I like king fish lovely colour

    4. Thank you for this...Looks soo yummmm !!

    5. Followed your recipe and made shark fish curry! Was Yum Yum! Here are pics of my fish curry.

    6. wat brand chilli powder is this looks so good...

    7. Hi,
      I tried the fish curry today and it was delicious ! Everyone at home loved it. In Sri Lanka we also use kokum in our fish curries , it is called Goraka. Thank you for posting the recipe. By the way pics are beautiful :)

    8. The curry came out well.thank you for the recipe

      1. Thank You @Ruwani Kumar and @Benita Karthic for the feedback..so happy it worked well for you..
        Happy cooking

    9. I tried it many times... it came out well..

    10. Tried it... came out well.. thank u v much

    11. Hey thanks a lot. i was preparing fish curry for the first time and it was delicious. I followed xact the same.

    12. I tried this and it was super..the best meen curry i ever made!!! Thank you so much.

      1. Thank You for the feedback Feba.Happy to know that you liked it.

    13. Why do you avoid coriander powder if you wish to keep the curry for more than one day?

    14. Really nice... i like the color of it very much. Also it was new tip for me to avoid coriander if to keep more than a day.. thanks.. i will surely try this


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