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Photo of Kerala Red Fish Curry by Soumya Sreeraj at BetterButter

Kerala Red Fish Curry

Soumya Sreeraj
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Kerala Red Fish Curry RECIPE

Kerala red fish curry is a tasty dish which goes well with rice or tapioca. It is prepared without adding coconut and is moderately spicy.

Recipe Tags

  • Medium
  • Kerala
  • Side Dishes

Ingredients Serving: 4

  1. Fish (cleaned and cut into medium size pieces) 1/2 KG
  2. ginger (chopped finely) 2 tbsp
  3. garlic (chopped finely 2 tbsp
  4. Shallots(sliced) 5
  5. Mustard seeds 1/2 tsp
  6. Fenugreek seeds 1/2 tsp
  7. Curry leaves 3 sprigs
  8. Dry Red chilli 1
  9. chilli powder 3 tbsp
  10. coriander powder 3 tsp
  11. turmeric powder 1/2 tsp
  12. coconut oil 3tbsp
  13. Kudam Puli 3 pieces
  14. water 2 cup
  15. salt to taste


  1. Mix chilli powder, coriander powder and turmeric powder in a bowl and keep aside.
  2. Soak kudam puli in water.
  3. Heat oil in a non stick pan over medium heat. Splutter mustard seeds, fenugreek seeds and dry red chilly.
  4. Add chopped ginger,garlic and sliced shallots. Saute until golden brown. Now add few curry leaves.
  5. Lower the flame and add the spice powders previously mixed. Saute until the mixture turns dark brown taking care not to burn it.
  6. Pour 2 cup water and kudam puli pieces. Bring it to a boil.
  7. Transfer this to a clay pot . Add salt, fish pieces and the remaining curry leaves. Again bring it to a boil.
  8. Now simmer the flame, swirl the pot once and cover the pot with a lid. I usually partially cover with the lid.
  9. Let the fish get cooked in pot. After every 5-6 minutes swirl the pot to mix everything well. You can check the sourness of the curry. I usually remove 1 kudam puli at this stage.
  10. You need at least 20 minutes for the fish to get cooked. If you need a thicker gravy cook for few more minutes.
  11. Switch of the flame and keep the pot covered. It will take few hours to settle the flavours and tastes best if served the next day.

Reviews (1)  

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Janice Serrao
Janice Serrao   Sep-16-2017

spicy but awesome

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