Traditional Kerala Fish Curry

Recipe by
Total Time:
15 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Mackerel – 700 grams
  • Chilli Powder – 2 tbsp
  • Fish Masala – 2 tbsp
  • Turmeric Powder – ½ tsp
  • Fenugreek Seeds – ¼ tsp
  • Ginger-Garlic Paste – 4 tbsp
  • Kodampuli – 4 peices
  • Salt – to taste
  • Water – 400ml
  • Curry Leaves – 2 sprigs
  • Oil – 4 tbsp
  • Mustard Seeds – ½ tsp

How to Make Traditional Kerala Fish Curry

  • Wash and soak Kodampuli in 100 ml boiling Water till required. This allows the dried flesh to loosen up and release it’s sour taste.
  • Clean Fish and cut into small 1½ inch thick pieces. Wash till Water runs clear.
  • Mix Turmeric, Chilli and Fish Masala Powders in about 10ml Water to make a smooth paste. When you add Masala powders into the hot pan, chances are there it will get burnt-out fast, making it bitter. Instead doing this will prevent it from burning.
  • Heat Oil and Mustard Seeds, allow to splutter. Add Fenugreek Seeds sauté for 30 seconds.
  • Add Ginger-Garlic paste, sauté on low flame till it becomes golden brown.
  • Add Curry Leaves and sauté for a further 30 seconds till it curls.
  • Add the Curry Powder paste and sauté, stirring frequently on low flame for about 7-10 mins., till it oozes out oil and rolls up to a lump.
  • Add 300 ml Water and Kodampuli with its Water, bring to boil. Transfer to the earthen pot with Fish pieces arranged on it.
  • Add more Water if required, to cover the Fish pieces with Water.
  • Bring to boil once, with lid on. Remove lid and simmer on low flame for about 20 to 25 mins and it is done.
  • Best when served hot with steaming brown Rice or Kappa (mashed Tapioca).