Kerala Fish Curry


  • Salmon (2 lbs)
  • Malabar Tamarind (2-3 piece)
  • Curry Leaves
  • Mustard seeds (1 tsp)
  • Onion (2-3 medium-sized sliced)
  • Ginger Garlic Paste (1 tbsp)
  • Red Chili Powder (3-4 tbsp)
  • Corriander Powder (1 tbsp)
  • Asafoetida Powder (Hing) (1/4 tsp)
  • Turmeric Powder (2 tsp)
  • Water (7-8 cups)
  • Salt (To taste)
  • Oil (Preferably vegetable oil/ sunflower oil)
  • Coconut oil (1tsp) (optional)


  • In a bowl, season the fish with salt and add 1 teaspoon of turmeric powder and asafoetida powder. Add the curry leaves and the Malabar tamarind. Keep this aside for 20-30 minutes.
  • Add oil in a pan and once the oil is heated up; add the mustard seeds and let it pop.
  • Once the mustard seeds have started popping, add the onions and saute it till it has a nice golden brown color.
  • Add the ginger and garlic paste and saute it for 30 seconds.
  • Add the ground spices (turmeric powder, coriander powder, and red chili powder) and some salt. Mix it all well and cook for a minute.
  • Add water to the mixture and bring it to simmer. Add the marinated fish and cover the pan and let it cook for 20-30 minutes.
  • Check for seasoning and add the coconut oil. Serve it with rice or flatbread (roti).

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