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This Fish Curry is a  traditional Kerala dish and is a  spicy curry. But, most importantly, it has  taste of kudampuli (dried black tamarind) and curry leaves. Make this fish curry at home with coconut. 

Fish – Around 400 gm, cut into medium pieces, Turmeric powder – 1/2 tsp, Kashmiri chilly powder – 1 tsp, Salt – As required, Coconut oil – 2 tbsp, Mustard seeds – 1/2 tsp, Fenugreek seeds / uluva – 1/2 tsp, Ginger – 1 tsp, finely chopped, Garlic – 1 tsp, finely chopped, Green chilies – 2, slit, Curry leaves – A few, Pearl onions –  6, thinly sliced, Coriander powder – 1 tsp, Tomato – 3, chopped, Hot water – 3/4 cup, Medium-thick coconut milk – 1/4 cup, Salt – To taste


Marinate the fish pieces with 1/2 tsp turmeric powder, 1 tsp chilly powder and enough salt for at least 30 minutes.

Heat 2 tbsp coconut oil in a manchatti /claypot at medium-high heat. Splutter mustard seeds and fry fenugreek seeds until golden. Add ginger, garlic, green chilies, curry leaves and sliced pearl onion. Saute until onion changes color. Add turmeric powder, kashmiri chilly powder and coriander powder. Saute until their raw smell leaves. Next add chopped tomatoes, 3/4 cup hot water and little salt. Bring to a boil. Cover and cook for 4- 5 minutes until tomatoes get cooked. Add the fish pieces and a few curry leaves. Bring to a boil and add coconut milk. Cover and cook for 8 – 10 minutes at medium-low heat until fish pieces are completely done. Taste-check for salt. Add a tsp of coconut oil and a few curry leaves. Keep covered for 10 – 15 minutes. Serve with rice and other side-dishes. It tastes best after a few hours.

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