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Having grown up in the coastal state of Kerala, fish curry and rice have always been an inseparable part of my dining experience. Each region of our small state had its own unique variations of the Fish Curry. Some were prepared with dry roasted coconuts while others relied on the tanginess of the black tamarind or mangoes to stand out in the crowd. You could even find them in different colors - red, brown or yellow.But no matter which variant you decide to taste, one thing that would stand out would be heat of the chilies and the flavors of the spices!!
Do try out this spicy tangy Kerala Style Fish Curry with a bowl of steamed rice and fried Pappadoms. Enjoy!

Prep Time : 15 mins
Cook Time: 20 min
Serves: 2


350 gram fish, any firm fish 

3-4 cambodge(kudampuli) / kokum
3 tablespoons coconut oil
1 tablespoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprigs curry leaves
8-10 shallots, finely chopped
2 green chilies sliced
1 tablespoon garlic, crushed
1 tablespoon ginger, crushed
1 tablespoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
salt to taste


  1. Soak cambodge(kudampuli) / kokum in 1/4 cup of water for 5 minutes.
  2. Heat a pan in medium flame, add oil and splutter mustard and fenugreek seeds. Add 1 sprig of curry leaves to it and mix well. Add shallots and fry till golden brown. Lower the flame.
  3. In the mean time, to a bowl, add 2 tablespoons of water, red chili powder, turmeric powder and coriander powder. Mix well to make a thick paste and add this to the fried shallots mixture.
  4. Increase back the flame to medium, saute for 1 to 2 minutes or until the masala paste is completely cooked.
  5. Now add 2 cups of water, soaked cambodge(kudampuli) / kokum and salt. Bring this to boil.
  6. Add fish pieces and mix well. Cover this and cook for 5 to 6 minutes or until the fish is cooked.
  7. Open the pan and simmer it to required consistency(5-6 minutes). Don't stir with your spoon as this might break apart the fish pieces. Try rotating the pan gently for mixing the curry.
  8. Switch off the flame and add 1 tablespoon coconut oil and 1 sprig curry leaves. Close the pan and rest it for 5 minutes.
  9. Serve hot with rice or kappa. Tastes best next day.

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