Kerala Fish Stew

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • King fish - 1 kg
  • Chilli powder - 2 tbsp
  • Turmeric powder - 1/2 tsp
  • Fenugreek ( uluva or methi ) - 1/2 tsp
  • Mustard seeds ( kaduku ) - 1 tsp
  • Red onions - 4, chopped
  • Garlic - 3
  • Ginger - 4 pieces
  • Kudam Puli ( Kukum star or tamarind ) - 5 pieces
  • Coconut oil - 1/4 cup
  • Curry leaves - 10 stems
  • Salt - to taste
  • Split green chillies - 6
  • Paprika - 1 tbsp
  • Water - 3 cups

How to Make Kerala Fish Stew

  • Grind together fenugreek, ginger and garlic.
  • To prepare the gravy, heat about a quarter cup of coconut oil or vegetable oil and add the mustard seeds.
  • Now add the chopped onions, few curry leaves, split green chillies and stir fry.
  • To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
  • Cook.
  • When the oil begins to clear, add the remaining spices previously ground, half a cup of tamarind pulp and sufficient water to make enough gravy to cover all the fish pieces when cooking subsequently.
  • Add salt as necessary and cook until the gravy is thick.
  • Put this aside.
  • Next take a fairly large frying pan.
  • Prepare a small layer of curry leaves (Kadi patha).
  • Arrange the pieces of fish on this curry leaf layer.
  • Pour the previously prepared gravy over this, such that the fish pieces are completely covered.
  • Add the remaining curry leaves and tamarind pieces, cover with a lid and cook slowly.
  • Do not stir.
  • If necessary you can lift the frying pan by its handle, and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
  • Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.