Wednesday, June 26, 2013

Kerala Fish curry with coconut

Recipe adapted from ethnicindiancuisine


  1. Fish - 500 gms
  2. Grated Coconut - 1 Cups
  3. Ginger - 1 inch piece
  4. Pearl Onion - 1 no
  5. Red Chilly Powder - 3 tsp
  6. Coriander Powder - 3 tsp
  7. Turmeric Powder - 1/4 tsp
  8. Green chillies - 3 or 4
  9. Kudam Puli or Tarmarind - 2 small
  10. Curry leaves - 1 sprig
  11. Coconut Oil - 2 tbsp
  12. Salt - to taste


  1. Any kind of fish can be used for this. Clean and cut the fish into pieces.   

  2. In a blender, grind ginger, coconut, pearl onion, chilly powder, coriander powder, turmeric powder, a couple of curry leaves and just enough water to make a smooth paste.  
  3. Pour the ground mixture into a clay pot, add the rest of the curry leaves, kudam puli, green chillies, salt and required amount of water(depends on how thick you need the gravy to be) and bring it to a simmer on medium heat. 
  4. Now add the fish pieces and mix well. Cook on medium-low till the fish pieces are cooked.   
  5. Drizzle coconut oil over the curry and keep covered.  
  6. Serve hot rice.
The original recipe had 2 cups of grated coconut but I felt that it was a bit too much.  This is not a very spicy curry, you can add more chilli powder depending on your taste. Be careful though. If you reduce the amount of coconut, you won't have to increase the amount of chilli powder.

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