This recipe was shared by an aunt who is my neighbour in Oman. She used to make this curry quite commonly along with mashed tapioca. I became so addictive to this curry.It’s bit spicy and its red colour tempts me a lot. She said that this is a recipe of fish curry served along with toddy(Kallu) in local toddy shops. Toddy is a country liquor tapped from coconut trees.This fish curry goes well with Boiled Rice and Cooked Tapioca.You can also take a look at my other fish curries

Nethili Fish Curry

Meen thengapal Kuzhambu( Fish in Coconut milk curry)

Simple Fish curry without Coconut

Village style Fish curry

Kerala style Tuna Curry(Varuthuaracha choora meen curry)

Fish curry with Raw mango

Nanjil Meen Kuzhambu(Fish Curry)

Sardine Fish in roasted spices(Varutharacha mathi meen/saala meen curry)


For making Paste

  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tbsp
  • Kashmiri Red chilli powder – 1 tbsp
  • Coriander Powder – 1 tbsp
  • Coconut oil – 2 tsp
  • Salt to taste

For curry

  • Coconut oil – 1 tbsp
  • Sliced small onions/shallots – 1/2 cup
  • Garlic – 5 pods (sliced)
  • Chopped Ginger – 1 tbsp
  • Curry leaves – 2 sprigs
  • Kokum/Cambogia – 3 pieces
  • Fish – 6 pieces


1.Clean the fish pieces. Chop shallots, ginger and garlic. Soak kokum in 1/2 cup of hot water. To a mixing bowl add turmeric powder, Kashmiri Red chilli powder, Red chilli powder, Coriander powder, salt and Coconut oil. By adding water to it make a smooth paste of it.

2. To a pot add Coconut oil. Add Mustard seeds, Fenugreek seeds. Let them splutter. Then add sliced shallots, sliced garlic and ginger. Saute them well to light golden. Add the masala paste to it and mix well. Add the soaked Kokum along with water. Bring it to boil. Then add the fish. Swirl the pot and allow the fish to cook. Add water if required for the desired curry consistency. Cook for about 5 mins until the fish gets cooked and water is reduced. Check for salt and add if required.

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