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Cherthala Fish Curry Recipe

Cherthala Fish Curry is a popular Indian Curries
Author :
On :
Thursday, 29 June, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 tbsp - oil
  • 5- Shallots / chuvannulli, finely sliced
  • 6- Cloves garlic, finely sliced
  • 1 -green chilli, slit lengthwise
  • 1 - inch piece ginger, finely sliced
  • 1 -spring Curry leaves or 6 nos (dark green)
  • 2 -kudam puli, medium size or 3 small size (soak in 50 ml - water for one hour. Add 1/4 tsp salt. Remove kudam puli and strain and reserve water for cooking. It may 2 tbsp water).
  • 225 g - fish pieces, medium size pieces (225 g net weight after cleaning)
  • 100 ml - 125 ml (1/2 cup / 4 oz (Indian standard measuring cup) water
  • 1/2 tsp - salt (or to taste)
  • 75 - 100 ml - thick Coconut Milk
  • 1/4 tsp - uluva podi (methi powder / Fenugreek powder)
  • Spice paste:
  • 2 level tsp - Red Chilli powder (1 1/2 tsp for less spicy curry)
  • 1/2 tsp - Turmeric powder
  • 2 tbsp water
  • Dilute Red Chilli powder and Turmeric powder in 2 tbsp water and keep aside.
  • How to Make Cherthala Fish Curry:

    1. Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel. In a wide bowl, marinate fish pieces with 1/4 tsp turmeric powder and 1/2 salt. Cover and keep aside for half an hour.
    2. Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced small onion / shallots / chuvannulli. Fry on a medium heat till golden colour.
    3. Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden colour.
    4. Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.
    5. Add kudampuli along with strained water (reserved 2 tbsp water, in which kudampuli soaked) salt to taste and 1/2 cup water (100 - 125 ml).
    6. Stir all the ingredients well.
    7. Cover with a lid and cook on a low to medium heat for 5 - 7 minutes or until it boils.
    8. At this stage, add marinated fish pieces gently (level of the water should be equal to fish pieces. It should not be 1/2 to 1 1/2 inch above fish pieces. Fish curry won't be tasty if the gravy is too thin. Here final adjustment of the gravy is with thick coconut milk).
    9. Cover with a tight lid and cook on a medium to low heat for 8 - 10 minutes or until done / fish pieces well-cooked / gravy slightly thickens cooking time depending upon the variety of fish). Switch off the heat .
    10. Sprinkle uluva podi.
    11. Now add 75 - 100 ml thick coconut milk and gently mix well. Serve with rice / boiled tapioca / appam.
    12. Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavours.
    13. Recipe Courtesy: Niya's World


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