Kerala Fish Curry

Recipe by
Total Time:
45-60 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Fish(medium pieces ) - ½ kg
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - ¼ tsp
  • Ginger & garlic chopped - 1½ tbsp
  • Small onion - 6-8
  • Kashmiri chili powder - 1½ - 2 tbsp
  • Turmeric powder - ½ tsp
  • Kodumpuli / Gambooge - 2,3 pieces
  • Curry leaves
  • Salt to taste
  • Coconut oil
  • Water as required

How to Make Kerala Fish Curry

  • Soak Kodumpuli / Gambooge in 1 cup water.
  • Layer the fish.
  • Take the Chatti (earthenware) or a pan, in which you have planned to cook the fish. Arrange the fish on the chatti /pan such the bottom of the pan is covered with fish. Now sprinkle the curry leaves, salt and the soaked Kodumpuli / Gambooge on top of the fish.
  • Make the gravy|:| Heat oil in a kadai or pan add splutter mustard & fenugreek seeds.
  • Now add the thinly sliced shallots, chopped ginger & Garlic are saute for 3 minutes.
  • Now reduce the heat and add chilli powder and turmeric powder, fry for a minute and then immediately add half of the water (water used to soak Kodumpuli / Gambooge).
  • Allow it to fry for 2 minutes now add the remaining water and allow it to boil. Cook the fish. Put the chatti/pan on heat with fish and pour the gravy on it. Combine well.
  • Make sure that fish pieces do not get broken in the process; it will be safer to rotate the pan to ensure that fish & gravy are mixed well.
  • Add water if required, such that the fish is covered with the gravy.
  • Cook it in low heat with lid on till the fish is done & gravy becomes thick. (Rotate the chatti/pan in between to help the fish and gravy get mixed well) This will take around 20 -25 minutes on low flame. Serve with rice (Kerala red rice).