Thursday, 23 April 2015

Kerala style Fish Curry With Coconut Milk

  Fish Curry With Coconut Milk -Kerala Style

This is my Amma's recipe, she makes in the traditional way with clay pans (manchatti) on the fireplace. This is the best method, all the flavors will be easily absorbed by the fish pieces and the taste of pot tamarind (kudambuli) will come out nicely.

Kerala fish curry is made in different ways. In our region, we use pot tamarind (kudambuli), but in some other region, tamarind is used. There will be a slight change in taste also. It goes really well with rice, chappati etc. and with dosa, wow yummy....  


Fish                                               300 gm

Coconut oil                                     3 tbsp

Mustard seeds                                 1/2 tsp

Fenugreek seeds                              1/4 tsp

Onion                                              2 numbers

Green chilly                                     3 numbers

Ginger                                             1" piece

Pot tamarind  (kudambuli)                2 to 3 pieces   

Red chili powder                               2 tsp

Turmeric powder                              1/2 tsp

Kashmiri chili powder                       2 tsp

Salt                                                 to taste

Thick milk                                       2 cup

Thin milk                                        1/2 cup

Coconut milk                                   2 cups


Cut onions lengthwise as thinly and almost in same thickness.

Slit green chilies lengthwise. Peel off skin, cut ginger into small pieces and slightly crush  with pestle.

Soak pot tamarind (kudambuli) in water and keep aside.

Grind grated coconut with  1/4 cup of water to get thick milk. Sieve and keep aside. Again grind the same coconut with one and half cup of water to get the thin milk.


Grind grated coconut with one and half cup of water, sieve and keep aside.

Heat about three tablespoons of coconut oil in a pan (using clay pans in Kerala), add mustard seeds. When it crackles,add fenugreek seeds and saute for one or two seconds until its color changes and a nice aroma starts.

Add curry leaves, onion sliced, slit green chilies and ginger. Saute until the onions change its color and became light golden brown.

Just turn the flame to low medium and add 2 teaspoons of red chili powder and turmeric powder and saute until its raw smell goes.

Add half cups of water or thin coconut milk and cook until the oil separates.

Add the remaining thin coconut milk, pot tamarind (kudambuli) soaked in water (along with water) and salt. Let it boil.

When the gravy start to boil, add fish pieces and mix well by shaking or rotating the pan (not with the spoon). Cover it with a lid and cook until the oil separates. Shake or rotate the pan occasionally to avoid sticking to the bottom.

Do a taste test and add salt if needed. Add thick milk, mix well and immediately switch off the stove.

Let it rest for some time. Serve with dosa, idli, chappathi, rice etc.


The amount of pot tamarind (kudambuli) depends on its taste. If you feel the gravy is too tangy, remove one or two pieces.

Usually we don't add the kashmiri chilly powder in fish curry, it is just to give a color as we don't prefer too much spicy fish curry.

Tempering is optional, if you want you can omit it.
Adjust the amount of gray as it gets thicker as it cool down.

Usually we take only one coconut milk, just increase the amount of water while you take the thick milk. 

Prepare two to three hours before serving, as it take some time to absorb all flavors.

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