Fish Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3 to 4 fillets hamour/pomfret
  • 4 cups - desiccated coconut powder
  • 1 cup - onions (chopped)
  • 25 g - tamarind (seedless)
  • 4 green chillies (slit lengthwise)
  • 1.5 cup - fresh coriander leaves (chopped)
  • 1.5 tsp - turmeric powder
  • 1.5 tsp - coriander powder
  • 1.5 tsp - red chilli powder
  • 1.5 tsp - cumin powder
  • 1.5 tsp - black pepper powder
  • 1 tbsp - ginger/garlic paste
  • 2 tbsp - rice flour
  • 1.5 cup - fat
  • salt to taste

How to Make Fish Curry

  • Soak coconut powder in 4 cups warm water for an hour.
  • Grind it well in a wet grinder.
  • Squeeze out the coconut milk through a sleeve or muslin cloth.
  • Soak tamarind in 1.5 cup of warm water.
  • Place a medium-sized cooking pot on medium heat.
  • Add fat and when it melts add chopped onions and fry till onions turn transparent.
  • On low heat add turmeric powder, coriander powder, red chilli powder, cumin powder and black pepper powder and stir till all ingredients are well mixed.
  • Add ginger/garlic paste and stir for about a minute.
  • Slowly stir in 1.5 cup of coconut milk, green chillies and chopped coriander leaves.
  • When the curry comes to a boil, add the remaining coconut milk, tamarind juice and salt to taste.
  • Simmer for 2 minutes and add the rice flour, dissolved in half cup water and cook for approx. 2 minutes.
  • Add the pieces of fish and simmer further till fish cooks.
  • Serve hot with boiled rice.