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+ servings

Fish Curry With Tomato

Tasty fish curry with tomato
Prep Time 1 d 1 hr
Total Time 1 d 1 hr
Cuisine Kerala
Servings 4 people


  • 12 medium Fish I used king fish
  • 1/2 tsp Turmeric Powder
  • 1 cup Tomato puree
  • 8 nos Shallots/Small Onions – 6 chopped, Kunjulli
  • 2 nos Green chillies chopped
  • 3 tsp Ginger–garlic paste
  • Curry Leaves A sprig
  • 3 tbsp Kashmiri chilly powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Fenugreek powder Uluva podi
  • 2 pinches Asafoetida Kayam podi
  • 2 tbsp Coconut oil
  • Water As reqd
  • Salt As reqd
  • 2 tsp Onion paste
  • 2 nos Tomato sliced


  • Wash and clean the fish pieces.
  • Heat 2 tbsp oil in a deep pan. Add the onions and sautT for a while.
  • Add curry leaves, green chillies, ginger and garlic paste and sautT.
  • Then add onion paste and stir well until raw smell disappears.
  • Add tomato puree, chilly powder, and coriander powder adding very little water and make it a paste.
  • Stir for 3-4 minutes until the raw smell disappears.Add asafoetida powder and stir well.
  • Add 2 more cups of boiled water and little salt. Reduce heat to medium and add the fish.
  • Sprinkle 1/4 tsp fenugreek powder and stir. Add tomato pieces. Cook for 15 minutes.
  • Switch off the stove. Garnish with curry leaves. Keep this fish curry for at least 4-5 hours before serving so that the fish absorbs all the flavors. Serve with rice.
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