Kerala is a land of spices and here you may find recepies made in different styles with varieties of sources. Fish curries are prepared in many such ways.

In this recipie I have followed kottayam style fish curry which is very spicy . I have used Chura Meen / Tunay Fish , any fish of your choice can be used to prepare this recipie.

Lets check out the recepie below


Preparation time: 15 mins

Cooking time: 30 mins

Serves: 5


  • Fish : 1/2 kg
  • Shallots/ Kunjulli: 10 to 12 chopped
  • Ginger: 1 tbsp finely chopped
  • Garlic: 1 tbsp sliced
  • Green chillies: 2 slit
  • Kudampuli/ Pot tamarind : 2 to 3
  • Turmeric powder: 3/4 tsp
  • Red chilli powder: 2 tbsp
  • Kashmiri Chilli Powder: 2 tbsp
  • Coriander powder: 1 1/2 tbsp
  • Fenugreek seeds: 1 tsp
  • Mustard seeds: 1 tsp
  • Curry leaves: few sprigs
  • Salt: as required
  • Coconut oil: 5 tbsp


  • Wash and clean fish in tamarind water and keep aside.
  • Soak kudampuli in warm water.
  • Heat 4tbsp oil in a clay pot / Mann Chatti.
  • Add fenugreek seeds and toss, add mustard seeds, let it splutter.
  • Add curry leaves, green chillies, ginger and garlic and toss for a minute.
  • Now add chopped shallots/ kunjali and saute till it becomes light brown.
  • Meanwhile mix together red chilli powder, turmeric powder and coriander powder in a bowl with little water into a thick paste.
  • Add this paste to the claypot and mix well on low flame and saute till oil leaves from all the sides.
  • Add soaked kudam puli , sufficient water to cover the fish pieces and salt and cover and cook .
  • When it starts boiling add the fish pieces and cover and cook for 10 mins.
  • Open the lid and cook on medium to high flame to required consistency.
  • The gravy tastes delicious when thick .
  • Switch off the flame and add 1 tbsp coconut oil and few curry leaves on top and close and keep for sometime before serving.





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