King fish curry

King fish curry

King Fish Curry (Spicy Kerala Fish Curry)

It’s been a while that I had updated anything. Went for a vacation in India but guess what I got my hands on a wonderful authentic Kerala fish curry. Me and my sister had gone to meet one of our old family friend, Rosamma, whom we fondly call her as Amini Aunty. She is an excellent cook and always comes up with innovative ideas. She fed us with one of her finger licking fish curry from the heart of Kerala which is also called “Molaka Curry or Red chilly powder fish curry” along with “Kappa” (boiled Tapioca). This is one of her secret reciepe which today I would like to share with all of you.


1/2 kg King fish or any kind of fleshy fish
3 tbsp Kashmiri chilly powder
1/2 tbsp corriander powder
1/4th tsp turmeric powder
3 small oinon crushed or sliced
2 garlic crushed
1 inch ginger crushed
4-5 pieces of medium kokum or dried Garcinia
3 tbsp of coconut oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp powder fenugreek powder
salt to taste
handful of curry leaves
2 cups of water


  • Soak the kokum pieces in 1/2 cup of warm water.
  • Take a deep dish. I used the mud pot to get the authentic taste. Once hot, add oil.
  • Add mustard seeds. Once it crackles, add the fenugreek seeds and fry for few seconds.
  • Add the crushed onions, ginger and garlic and fry for 4-5 minutes.
  • Add kashmiri chilly powder, coriander and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.
  • Now add the kokum pieces and water. Add the remaining water also.
  • Mix well and cook till it starts boiling. Add salt to taste.
  • Now add in the fish pieces. Cover and cook on a slow flame.
  • Once the fish gets cooked and the gravy gets a thick consistency, sprinkle the fenugreek powder and curry leaves. Mix gently and cook for a minute.
    Serve with the boiled kerala rice or steamed basmati rice along with Kappa.

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