Kerala Fish Curry recipe

Kerala Fish Curry recipe

Fish Curry Recipe Ingredients
  • Fish or Prawns - 2 lbs
  • Corriander pwd. - 1 tsp
  • Red Chillies - 6 nos
  • Turmeric - 1 tsp
  • Onions - 2
  • Coconut - 1
  • Garlic - 6 flakes
  • tamarind - 1 small lump.
  • Salt - to taste
  • Ghee

Fish Curry Recipe Instructions
Grate coconut & extract the milk from half of it . Grind coriander , chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire . Add the coconut milk and the fish or prawns ( whatever u are using ) & simmer till fish is tender . Add tamarind juice and bring to a boil once ...enjoy it !
Fish curry recipe: fish-curry-with-kodambuly-recipe

Fish curry with coconut

Fish curry with coconut
Fish Curry Recipe Ingredients
  • Fish ( preferrable white, king fish, pomfeeat etc) 1Kg.
  • Onions 2 Large
  • Coconut half
  • Tamarind( Kodampuli ) 3
  • Green chillies 5 nos
  • Vinegar 2tbs
  • Ginger 1
  • Garlic 3 cloves
  • Corieander seeds 1tbs
  • green chilli 1/2 tbls.
  • musturd seeds 1/2 tlbs
  • Curry leaves 5
Cut Onions, Ginger and green chillies into lengthwise
Mix the above with fish , turmuric powder and vinegar and set aside for 15 mts.
Lighty fry the grated coconut and corriender, and gride it to a smooth paste with corriender seeds and chilli powder.
Add the paste to the fix and onion mix add water, tamarind and curry leaves. ( Amount of water to your preference, normally 2 cups) Heat in meduim flame until fish is cooked.
Add musturd seeds in hot oil and mix with the curry as a garnish

Kerala Fish Curry

Kerala Fish Curry

* Onion, chopped -- 1
* Garlic, peeled -- 4-6 cloves
* Gingerroot, peeled and thinly sliced -- 1 1-inch piece
* Chile peppers, chopped -- 1-6
* Tamarind pulp -- 2-3 tablespoons
* Warm water -- 1 1/2 cups
* Oil -- 3-4 tablespoons
* Mustard seeds -- 1 tablespoon
* Ground coriander -- 1 tablespoon
* Turmeric --2 teaspoons
* Fenugreek -- 1 teaspoon
* Curry leaves (optional) -- 4-6
* Salt and pepper -- to taste
* White fish, cut into bite-sized pieces -- 2 pounds
* Coconut milk -- 1 1/2 cups


1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn.
4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavor, about 10-15 minutes.
5. Add the tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavors and reduce the liquid a little.
6. Stir in the fish and coconut milk and simmer slowly another 5-10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.


* Fish curries in Kerala commonly use kudam puli (also known as kodampuli, kodum puli, kukum star or black tamarind) as a souring agent. This recipe uses regular tamarind as a substitute. Some recipes call for lemon juice or even vinegar.
* Kerala curry is good with a wide variety of fish. Use whatever is available to you.
* Add 1/4 cup grated coconut with the tamarind water.
* Add 1 cup chopped tomatoes if you like.
* The dish is normally served quite spicy. Vary the number of chilies according to your taste.
* Add 1-2 tablespoons of paprika along with the other spices.
* Some recipes eliminate the coconut milk but use coconut oil to sauté the onion puree and spices.

Goan Fish Curry Recipe

Goan Fish Curry Recipe

  • Tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 small onion, peeled and chopped
  • 2.5cm piece of cinnamon stick
  • 10g fresh ginger, peeled
  • 7 large cloves of garlic, peeled
  • 1-3 mild dried red chillies
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • Half a teaspoon turmeric
  • Half a teaspoon garam masala
  • 2 medium tomatoes, pureed
  • 400ml coconut milk
  • 450g firm white fish fillets, cut into large cubes
  • Salt, to taste, and lots of freshly ground black pepper
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes.

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning, then serve...enjoy the fish curry !