Fish Curry – Mix Of Tamil Nadu And Kerala Styles


Fish Curry - Mix Of Tamil Nadu And Kerala Styles

Simple recipe which uses the styles of 2 states - by sujee
Prep Time 30 mins
Total Time 30 mins
Cuisine Tamil
Servings 4 people


  • 1/2 Kg Fish cleaned and washed, any kind that you like
  • 1 big Tamarind soaked in hot water for 15 minutes
  • 2 tbsp Curry vadam optional
  • 1 big Tomato diced
  • 1 cup Shallots peeled and crushed, Kunjulli
  • 1/4 cup Shallots finely chopped into roundels, Kunjulli
  • 4 no Green chilies slit
  • 2 sprigs Curry leaves
  • Coriander leaves roughly chopped
  • 5 nos Garlic cloves crushed with skin
  • 1 tbsp Black pepper crushed
  • 4 tbsp Chili powder
  • 2 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • Salt As reqd
  • 3 tbsp Cooking oil
  • 4 tbsp Gingeley oil

Grind together to a fine paste:


  • Add some salt and turmeric power to the cleaned fish and keep aside.
  • Extract pulp from the soaked tamarind.
  • To the Tamarind pulp add tomatoes and crush well.
  • To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
  • Heat oil in a vessel or an earthen pot.
  • Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
  • Add the coconut paste and mix well.
  • Cook covered till the curry reduces a bit.
  • Add the fish pieces and cook covered till they are well cooked.
  • Pour one tbsp gingeley oil and crushed garlic and pepper and the roughly chopped coriander leaves and remove from fire.
  • Heat the remaining gingiley oil in a small kadai.
  • Add the finely chopped onion and fry till they are browned and nice aroma arises.
  • Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
  • Happy cooking 🙂
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