Kerala Fish Curry

Kerala Fish Curry, Coconut milk Fish gravy, Meen Kulambu


  • Fish – 1 lb
  • Tamarind – lime size
  • Mustard seeds and Urad dal – 1/2 tspn
  • Curry leaves – few
  • Onion – 1/2
  • Green Chili – 2
  • Garlic – 2 cloves
  • Tomato – 1
  • Turmeric powder – 1/4 tspn
  • Chili powder – 1/2 to 1 tspn
  • Coriander powder – 1½ tspn
  • Coconut milk (thin) – 2 cups
  • Coriander leaves – for garnishing
  • Salt – to taste
  • Oil


  1. Wash and cut Fish into small cubes. Cut Onion and Green chilies length-wise. Chop Tomato into small pieces. Soak Tamarind in water for 20 minutes. Then extract 1 or 2 cups of Tamarind juice from it. Keep everything aside.
  2. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Green chilies, Garlic, Curry leaves and Onion. Fry till Onion turns into golden brown.
  3. Add Tomatoes and fry till they are soft. Add Turmeric powder, Chili powder, Coriander powder and fry till the smell of masala goes.
  4. Add Tamarind juice, Coconut milk and Salt to it. Bring the curry to boil once, then reduce the heat to medium, cover and cook for 10 minutes.
  5. Then add Fish pieces and cook for another 5 to 10 minutes. Remove from heat and garnish with Coriander leaves.

Goes well with: Rice, Idly, Dosa, Chapathi, Parotta

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