Spicy Fish Curry in Coconut Gravy

Recipe by
Total Time:
45 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Fish – 800 grams
  • Onion – 1 medium
  • Ripe Tomato – 2 large
  • Ginger – Garlic Paste – 2 tbsp
  • Curry Leaves – few sprigs
  • Chilli Powder – 1½ tsp
  • Coriander Powder – 1 tsp
  • Fish Curry Powder – 1 tsp
  • Turmeric Powder– ¼ tsp
  • Fenugreek Seeds – ½ tsp
  • Water – just enough to cover the fish
  • Coconut Powder – 1/3 cup (about 45 grams)
  • Coconut Oil – 1 tbsp
  • Kudampuli– 4 pieces
  • Salt to taste

How to Make Spicy Fish Curry in Coconut Gravy

  • Cut fish into desirable small pieces. Remove skin.
  • Slice onion and tomatoes very finely and store separately.
  • Add 100ml of water to coconut powder, stir to make a smooth paste.
  • Add 100ml water to chillies, coriander, fish curry and turmeric powder, stir to make a smooth paste.
  • Wash and soak Kudampuli in 1/3 cup hot water and leave it required.
  • Heat oil in a non-stick pan, add onions and sauté till translucent.
  • Add tomatoes, ginger-garlic paste and sauté for 4 minutes.
  • Now add the masala powders paste and sauté till oil separates and the paste gathers into a small ball, without sticking to the bottom.
  • Remove from heat, allow to cool. Grind to a smooth paste adding the coconut powder paste.
  • Bring the paste back to fire and bring to boil, adding the fenugreek seeds, salt, kudampuli with its water, plus add enough water to cover the fish.
  • Pour this over the arranged fish pieces and curry leaves in the earthen ware (Chatti), cover and bring to boil, reduce flame and simmer for 20 mins.