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Main Course

Fish Masala

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

500 g King Fish/Sear Fish Neimeen
6 - small Onions (Kunjulli)
1 nos Garlic pod
2" piece Ginger
3 - Green chillies
3 nos Onions — chopped
2 nos Tomato — chopped
2 tsp Red chilly powder
1 tsp Coriander powder
1 tsp Pepper powder
4 - Fenugreek (Uluva)
1 tsp Garam masala powder
1/2 tsp Turmeric powder
Curry leaves A, a few
2 tbsp Coriander leaves — chopped
1 tbsp Tamarind pulp (Puli)
Salt, to taste
Oil, to taste

Preparation

Step 1
Marinate the fish pieces with a pinch of turmeric, salt and red chilly powder.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Add small onions, garlic, ginger and green chillies and sauté, till they turn brown. Set aside.
Step 4
Heat up the same pan.
Step 5
Add red chilly powder, coriander powder, pepper powder, fenugreek, garam masala powder and turmeric powder and fry, till the raw smell leaves.
Step 6
Grind both the mixtures together.
Step 7
Warm the oil in a pan or a kadai.
Step 8
Add curry leaves and onions and sauté, till the onions turn brown.
Step 9
Add the ground masala and Stir everything together thoroughly for a minute.
Step 10
Add tomatoes and salt and mix, till it becomes a paste.
Step 11
Add the tamarind pulp and fish pieces.
Step 12
If you prefer, fry the fish pieces lightly.
Step 13
Add the coriander leaves.
Step 14
Cover the pan and let it simmer, till the oil comes on top. It takes about 5 - 10 minutes.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Fish Masala

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

500 g King Fish/Sear Fish Neimeen
6 - small Onions (Kunjulli)
1 nos Garlic pod
2" piece Ginger
3 - Green chillies
3 nos Onions — chopped
2 nos Tomato — chopped
2 tsp Red chilly powder
1 tsp Coriander powder
1 tsp Pepper powder
4 - Fenugreek (Uluva)
1 tsp Garam masala powder
1/2 tsp Turmeric powder
Curry leaves A, a few
2 tbsp Coriander leaves — chopped
1 tbsp Tamarind pulp (Puli)
Salt, to taste
Oil, to taste

Preparation

Step 1
Marinate the fish pieces with a pinch of turmeric, salt and red chilly powder.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Add small onions, garlic, ginger and green chillies and sauté, till they turn brown. Set aside.
Step 4
Heat up the same pan.
Step 5
Add red chilly powder, coriander powder, pepper powder, fenugreek, garam masala powder and turmeric powder and fry, till the raw smell leaves.
Step 6
Grind both the mixtures together.
Step 7
Warm the oil in a pan or a kadai.
Step 8
Add curry leaves and onions and sauté, till the onions turn brown.
Step 9
Add the ground masala and Stir everything together thoroughly for a minute.
Step 10
Add tomatoes and salt and mix, till it becomes a paste.
Step 11
Add the tamarind pulp and fish pieces.
Step 12
If you prefer, fry the fish pieces lightly.
Step 13
Add the coriander leaves.
Step 14
Cover the pan and let it simmer, till the oil comes on top. It takes about 5 - 10 minutes.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5