Traditional Fish Curry In A New Spicy Twist


Traditional Fish Curry In A New Spicy Twist

Fish in coconut curry with a twist
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • For preparing traditional fish curry in a new spicy twist, add coconut oil in a thick bottomed vessel and heat.
  • Then add mustard seeds, cumin seeds, curry leaves, fenugreek seeds until they crackle and become light brown.
  • Add shallots and garlic. Fry until golden brown in color.
  • Then add 2 tomatoes and sautT.
  • Grind the remaining tomato and big onion. Add them to the frying pan.
  • Let them fry till light brown.
  • Add green chillies, chilly powder, coriander powder and turmeric powder. Roast till the raw smell disappears.
  • Put in tamarind juice. Let it boil.
  • Then add salt and fish pieces in to the gravy and boil. Cook until done.
  • Lastly, add coconut milk.
  • Wait till small bubbles start coming and then put the gas off.
  • Traditional fish curry in a new spicy twist is ready. Serve hot with appam, tapioca, pulav or plain rice.
  • Tip: Never boil the curry after putting coconut milk. It will curdle and spoil the curry. Once the fish is put in the cooking vessel, never stir with a spoon. The fish will break off. Just move the pan in gentle circular motion.
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