Fish curry Kerala style with coconut and kudampuli
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4 from 1 vote

fish curry kerala style

nadan varutharacha meen curry with coconut and kudampuli
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Kerala cuisine
Keyword: fish recipes, kerala recipes
Servings: 4 servings
Author: Jinoo Jayakrishnan
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to saute and grind

  • 1 tbsp coconut oil
  • 1 pinch fenugreek seeds
  • 1 tbsp coriander seeds
  • 1 cup coconut grated
  • 3 nos small onions
  • 1 sprig curry leaves
  • 8-10 no red chillies

for the curry

  • 1 tbsp coconut oil
  • 1/2 tbsp mustard seeds
  • 1 pinch fenugreek seeds
  • 2 tbsp garlic chopped
  • 1 tbsp ginger chopped
  • 1/2 cup small onions - chopped
  • 1 no green chilli - sliced
  • 1 large tomato - chopped
  • 1/4 tsp turmeric powder
  • 3-4 pieces kudampuli/cambogia - soaked in water for 15 mins
  • salt to taste
  • 2 sprig curry leaves
  • 6-7 clean fish pieces - curry cut


to saute and grind

  • heat oil and add fenugreek seeds, coriander seeds, coconut grated, small onions, curry leaves and red chillies
  • fry in medium heat until reddish brown. 
  • cool and grind it to a fine paste. 

to make curry

  • in an earthen pot, heat coconut oil and crackle mustard seeds and add fenugreek seeds. 
  • together add ginger, garlic, onions and green chilli.  fry until slightly brown. 
  • add chopped tomatoes and fry until they are mushy. 
  • further add turmeric powder, soaked kudampuli pieces without the water, salt, curry leaves. 
  • close and cook for another 5-10 mins in medium heat. 
  • open and swirl the pot to get it mixed. 
  • let it sit undisturbed on counter for at least 3-4 hours before serving for best results.