Spicy Kerala Fish Curry

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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