Kerala Fish Curry

Kerala Fish Curry

Kerala Coconut Fish Curry

Kerala coconut fish curry is straight from the South of Kerala. Kerala has various type of fish curry with and without coconut. The reciepe below is made of fresh coconut and less spicy. For the sour taste you can either use fresh raw mango or tamarind. I have used tamarind as raw mango was not available.


1/2 kg  Black promfret / King fish or any fleshy fish
1 cup fresh grated coconut
2 1/2 tsp red chilly powder (adjust the spice as required. You can use 2 tsp instead)
1 tsp corriander powder
1/2 tsp turmeric powder
10-12 fenugreek seeds (methi seeds)
1 sprig curry leaves
1 tsp oil
1 tsp mustard seeds
3-4 dry red chilly
Small lemon sized tamarind
2-3 small button onion chopped
Water for grinding
Salt to taste


  • Clean and cut the fish into medium bite size.
  • Using around Grind together fresh coconut, red chilly powder, coriander powder, turmeric powder, fenugreek seeds and tamarind to a thick paste using little water.
  • In a pan or a clay pot (I use clay pot whenever I cook fish curry. It gives out a different flavour to the curry) add oil. Once the oil is hot, add mustard seeds. Let it splutter.
  • Now add the chopped onion. When it is almost brown add the dry red chilly and give a stir for around 20 seconds. Add the curry leaves.
  • Now add the paste and fry for a minute.
  • Now add water as required. I used around 1 1/2 small cup.
  • Once the gravy starts boiling, reduce the flame and add the fish and salt.
  • Cook till the fish is done. Serve hot with steamed rice.

Note: If you are using raw mango instead of tamarind, then slice mangoes into 1 inch thick and add the mangoes 5 minutes before the gravy starts boiling.


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