Kerala style fish curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 lb - catfish
  • 2 - medium-sized onions
  • 1 - large tomato
  • 1 tsp - mustard seeds
  • 1/2 tsp - fenugreek seeds
  • 3/4 cup - grated coconut
  • 1 tbsp - coriander seeds
  • 4-5 - curry leaves
  • 2 tsp - red chilli powder
  • 2 - green chillies
  • 2 tsp - turmeric powder
  • 1 tbsp - curd
  • Salt to taste
  • Oil as required

How to Make Kerala style fish curry

  • Wash the fish thoroughly, cut into 2-inch cubes.
  • Keep aside.
  • Heat a medium-sized skillet, add grated coconut and dry-roast the coconut to golden brown on a very low flame.
  • Keep stirring until done.
  • Keep aside.
  • Dry-roast the coriander seeds as well.
  • Once it releases its flavours, keep aside.
  • Put the fried coconut and coriander seeds in a blender, add 1/4 cup of water and grind to a fine paste.
  • Heat oil in a non-stick skillet, add mustard seeds, and once it starts to splutter, add the fenugreek seeds.
  • When you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves, green chillies and onion.
  • Add a pinch of salt so that the onion gets cooked quickly.
  • When onion turns golden brown, add tomato and cook for another 2-3 minutes.
  • In a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chilli powder.
  • Add 1 tbsp water and mix well.
  • Now add this mixture in the curry and fry well.
  • Then add a cup of water; when it starts to simmer, add the fish in the curry and let it cook on medium heat for 5 minutes.
  • Add salt to your taste.
  • Once the fish is half cooked, add the paste of fried coconut and coriander seeds to the curry and cook till the fish is done.
  • Serve hot with rice.
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