Fish Curry - Coastal Style - Kravings

Kravings.Blog's picture

May. 22, 2019

This fish curry is made by grinding spices and coconut together with tamarind paste and then I like to strain it so it's velvety smooth. In many authentic recipes, the fish or shrimp is inserted into this bubbling gravy raw and cooks in the sauce, however I like to lightly fry my fish first as my family prefers it this way. You can try it any way that you like. I also use whatever fish I can find that is fresh in the market. In this post I used Kingfish slices, but you could use any other fish that you like. This is also great with shrimp crab!


For marinade:
Kingfish fillets 500 Gram (or whole)
Salt 1/2 Teaspoon
Chilli powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
For masala:
Kashmiri chillies 6
Tamarind pieces 1 Inch , soaked (soaked in 1/2 cup hot water)
Cumin seeds 1 Tablespoon
Coriander seeds 1 Tablespoon
Chopped ginger 1/4 Cup (4 tbs)
Chopped garlic 1/4 Cup (4 tbs)
Chopped onion 1/4 Cup (4 tbs)
Coarse salt 1 Teaspoon
Water 2 Cup (32 tbs) (for grinding)
Turmeric powder 1/2 Teaspoon
Shredded fresh coconut/Frozen coconut 1/2 Cup (8 tbs)
Green chillies 2 (slit horizontally)
Kokam 5 (petals)
Seeds 5 (Tephlam seeds or Triphal seeds)
Salt To Taste



1. Soak the red chillies in hot water overnight.

2. Marinate the fish with the salt, chilli & turmeric powder and keep aside.


3. Remove the stems and grind with all the other ingredients adding water a little at a time.

4. Once you have a smooth paste, strain it, reserve all the liquid and add the solids back into the food processor with more water and strain again.

5. Repeat this process a few times till all the solids have turned into a smooth gravy.

6. Heat some oil and shallow fry the fish on both sides and remove.

7. Add the gravy to the pot and also this to come to a rolling boil.

8. Add the fish back in and allow to cook completely covered.

9. Add the green chillies. Kokam and triphal seeds


10. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4