Kerala Fish Curry

This Kerala style fish recipe has it’s own rich look & taste, what comes from the spices & kokum. Something unique!

Kerala Fish Curry
Kerala Fish Curry

Kerala Fish Curry


  • Fish – 500 g (medium size pieces, I used Pomfret)
  • Onion- 1 (big size, roughly chopped)
  • Mustard seeds- 1/4 tsp
  • Fenugreek seeds- 1/4 tsp
  • Curry leaves- 2 sprigs
  • Shallots-sliced- 4 to 5 nos
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tbsp
  • Kashmiri mirch powder- 1-2 tbsp
  • Coriander powder- 1 tbsp
  • Turmeric powder- 1/2 tsp + more
  • Fish Tamarind(Kokum)- soaked in water 2- 3 pieces
  • Slit green chilies- 5-6
  • Water- 1 cup (more if required)
  • Salt- to taste
  • Oil- as required


Rub salt and a couple of teaspoons of turmeric powder on the freshly washed fish pieces. Heat oil in a kadai/deep frying pan & shallow fry the fish. Keep aside. In the remaining oil (4-5 tbsp oil should be there in the kadai, otherwise add some more oil), tamper with mustard seeds, fenugreek seeds & curry leaves. Add chopped onion, fry till light brown in color. Next to add ginger-garlic paste, coriander powder, kashmiri mirch powder, green chilies & salt. Mix & fry on medium heat till fragrant (1-2 minutes max). Take the bowl of soaked kokums & mash the kokumus using your fingers, now through a strainer pour the kokum water in the kadai. Mix briefly. Add water. Mix & give this a quick boil on high flame. Once boiled, lower the flame & add the fish pieces. Cover & cook on low flame till the raw smell of masala goes. Remove from heat.

Serve hot with steamed rice.


Leave a Comment

Your email address will not be published. Required fields are marked *