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Spicy Kerala Fish Curry Recipe

Spicy Kerala Fish Curry is a popular Indian Side Dish
Author :
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • King Fish - 250 grams
  • Kodampuli - 3 or 4 (soaked in water)
  • Curry leaves - small bunch
  • Red Chilli powder - 3 tsps
  • Turmeric powder - 1/4 tsp
  • Fenugreek - 1/4 tsp
  • Coconut Oil - 2 tbsps
  • Ginger - 1.5 inch
  • Garlic - 3 Cloves
  • Salt - To taste
  • Mustard Seeds - 1/2 tsp
  • How to Make Spicy Kerala Fish Curry:

    1. Cut the fish into 1 x 2 inch sized pieces, clean well, drain and keep aside.
    2. Grind the red chilli powder, turmeric powder, ginger and garlic with a little water, to make a smooth paste.
    3. Heat oil in a pan, splutter the mustard seeds, add the curry leaves and the ground paste.
    4. Fry the paste at a medium heat till it becomes consistent.
    5. Add the water containing the extract of kodampuli and check the level of sourness.
    6. When the water starts boiling, add the fish pieces and salt. Add enough water to cover the pieces.
    7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.
    8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
    9. Serve hot with rice or tapioca.


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