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Spicy Fish Curry

blessy.matty's picture
Fish Curry is a very popular side dish in Kerala. It is served with rice or steamed tapioca (yuca). The combination of tapioca and fish curry is called 'Kappayum meenum' in malayalam. This curry tastes best the next day after it is made. The ingredient which gives the flavor to the dish is Kudampuli (in Malayalam). The other name are Garcinia Cambogia, Brindleberry, Kerala Tamarind or Malabar Tamarind. This fish curry is usually prepared in a clay dish called 'chatti' and can be stored in the 'chatti' for upto 3-4 days. You can substitute Kudampuli with tamarind paste easily available in US...
  Fish 1⁄2 Pound, cut into medium pieces and cleaned (Fresh sardines or Catfish fillets or Tilapia fillets. Fillets should be cut into medium pieces)
  Garlic 3 Tablespoon, finely chopped
  Ginger 1 Tablespoon, finely chopped
  Mustard seeds 1⁄4 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon (methi seeds)
  Chilly powder 1 Teaspoon (You can reduce this amount if u dont want the curry to be spicy)
  Coriander powder 1⁄4 Teaspoon
  Fenugreek powder 1⁄4 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Tamarind paste 1⁄2 Teaspoon (If you are using Kerala Tamarind)
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon (or to taste)
  Oil 2 Teaspoon (Preferably coconut oil. Any vegetable oil is fine)

1. Add oil in a hot pan (or chatti). Add the mustard seeds, let it splutter. Add fenugreek seeds. Stir it til it becomes light brown color
2. In a medium flame, add garlic, ginger and curry leaves. Sauté for 2 mins or until the garlic turns to get the light brown color.
3. Lower the flame. Add the powders. Let it roast for 1/2 to 1 min. Be careful not to overheat the powders.
4. Add water. Increase the flame to medium-hi and let the water boil.
5. Add the tamarind paste (or the Kerala tamarind) and salt. Then add the fish pieces
6. The water added before should be till 3/4th level of the fish. Let it boil. Lower the flame to low-medium. Let the fish cook. After that you can increase the flame so that the gravy thickens and the oil is visible on top.
7. Switch off the flame.
8.(Optional step)After switching off the flame, add the tomato slices on top and cover the curry with a lid. Let it be for 30 mins.


Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Spicy Fish Curry

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Nutrition Rank

Nutrition Facts

Serving size

Calories 235 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 59 mg19.7%

Sodium 1076.3 mg44.8%

Total Carbohydrates 12 g4%

Dietary Fiber 2.3 g9.1%

Sugars 0.6 g

Protein 25 g50.2%

Vitamin A 17.5% Vitamin C 15.6%

Calcium 7.5% Iron 13.9%

*Based on a 2000 Calorie diet


Sulekha.Bose's picture
Anonymous's picture
Spicy Fish Curry Recipe, Spicy Fish Curry