Zesty Fish curry

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  1. Fish ( any good fleshy fish) Kingfish/ pomfret fish – 12 pieces
  2. Tamarind juice (thick) 5 table spoon
  3. Red Kashmiri chili powder- 2 table spoon ( If You Want More Spicy Add Half spicy power)
  4. Coriander powder- 1 table spoon
  5. Turmeric powder-1/2 tsp
  6. Pepper powder-1/2 tsp
  7. Uluva/methi powder- ¼ tsp
  8. Small onions- 3-4 Nos
  9. Ginger juliennes- 2-3 table spoon
  10. Garlic chopped- 5 Nos
  11. Green chili-4 Nos sliced
  12. Curry leaves- 2 -3 sprig
  13. Coconut oil- 3 table spoon
  14. Salt as required


  1. Clean the fish add little salt and keep aside
  2. Extract thick juice of tamarind ( You can also use dry mango powder )
  3. Take Coriander powder, turmeric power, chili powder, pepper powder, methi powder and small onions, make into a smooth paste adding little water using a grinder.
  4. Heat 2 table spoon of oil in a mud pot (chatty),  add sliced garlic, 2 table spoon of ginger, green chili and few curry leaves . Sauté it till raw smell leaves.
  5. Add the spice paste and saute till raw smell leaves.
  6. Add the tamarind juice, add around ¾ cup of water. Add salt to taste and let it boil.
  7. Add fish pieces and mix masala slowly. The fish should immerse in the water. If required add water. Fish should be cooked in medium flame
  8. The gravy should become thick. Do not mix with a spoon or ladle. Lift the pot with both hands and shake the pot in a clockwise direction so that the fish mixes and do not break. The fish should not be overcooked or else it will shatter into pieces
  9. Remove and drizzle with remaining oil, ginger juliennes and curry leaves.
  10. Serve it with rice or appam or kappa and enjoy

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