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By Remya Rajesh
By Remya Rajesh

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NGREDIENTS:  Half kg fish (any fish of your choice. I chose Tuna fish), coconut oil 1 tablespoon, mustard seeds ½ teaspoon, chopped onion 2 numbers, ginger-garlic paste 1 ½ teaspoon, green chili 2-3 numbers, curry leaves 7-8 and tamarind 5-6 numbers (larger ones), fenugreek powder ¼ teaspoon, coriander powder 1 teaspoon, 1 tea spoon of red chilly powder, salt according to taste, turmeric ½ teaspoon and water 1 ½ cup.


Cut the fish into standard pieces, wash them well and keep aside. Heat up a deep bottomed pan and pour some coconut oil. Add mustard seeds and allow them to splutter. Add chopped onions, ginger-garlic paste and green chili. Fry them for some time while stirring continuously.

Once the onion changes colour, add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, ¼ teaspoon of fenugreek powder. Mix them properly and cook for a minute. Add 1 ½ cup of water and let it come to boil to a medium-thick gravy.

Put all the fish pieces in an earthen vessel and pour the gravy on them. Place the vessel on a gas oven; add curry leaves and tamarind without seeds.

Cover the vessel and let it cook for some time until the fish pieces are cooked properly.

Your Kerala style fish curry is ready. Serve it hot with steamed rice or tapioca.

(Remya Rajesh teaches English in a government school. She lives at Changanacherry, Kerala with her husband and kids.)