Let’s Cook Kerala Style Fish Curry



  • Fish – 1 lb (I used sear fish fillets)
  • Kudam Puli (Fish Tamarind/Gambooge) – 2 pies
  • Kashmiri Chilly Powder – 1/2
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Fenugreek -1tsp
  • Chopped Onion – 1 large
  • Slit Green Chillies – 3
  • Garlic Cloves (finely chopped) – 4 or 5
  • Ginger (finely Sliced) – 2 t
  • Curry Leaves – A sp
  • Water – 1 cup or more as needed
  • Salt – to taste

Preparation Method

Clean, wash and cut the fish into medium-sized pieces. Add a pinch of turmeric while washing the fish. Soak the Kudam Puli in a little water. Heat oil in a Kadai and splutter mustard seeds. fenugreek. Add onions, green chillies, curry leaves, ginger and garlic and saute for a while. When the onions turn brown, add the masala turmeric powder, Kashmiri, chilly powder, coriander powder along with 1 cup water and salt.

When the gravy starts boiling, add the fish pieces and kudam puli/gambooge pieces. Add more water if required, so as to cover the fish pieces. Cover and cook on a gentle heat for around 15 minutes. If you like the taste of coconut milk, garnish with a fried curry leaves

Green woods Thekkady – Sajeesh (Executive chef)



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