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+ servings

Spicy Fish Curry

Fish curry with kodumpuli
Prep Time 20 mins
Total Time 20 mins
Cuisine Kerala
Servings 2 people


  • 250 gm King Fish
  • 3 or Kukum star boil in water, Kodampuli
  • Curry Leaves A small bunch
  • 3 tsp Red Chilly Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Fenugreek Uluva
  • 2 tbsp Coconut Oil
  • 1 1/2 inch Ginger
  • 3 nos Garlic pods
  • Salt As reqd
  • Mustard Seeds A Pinch


  • Remove the skin and cut the fish into 1 x 2 inch size rectangular pieces.
  • Clean them well, drain and keep aside.
  • Grind the red chilly powder, turmeric powder, ginger and garlic with little water to make a smooth paste.
  • Heat oil in a pan and crackle mustard seeds. Add the curry leaves, and the grinded paste.
  • Saute`the paste on a medium heat till the paste becomes consistent.
  • Add the water containing the extract of Kodampuli and check the level of sourness.
  • When the water starts boiling, add the fish pieces, salt and enough water to cover the pieces.
  • Cook on a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.
  • When the pieces are almost cooked, increase the heat and cook till the fish curry gravy thickens and the oil is visible. :- Fish Curry is ready. :- This fish curry could be preserved for a few days. :- For best results, prepare fish curry in chatti (clay vessel) :- Serve fish curry hot with rice or tapioca.
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