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Fish Curry

Spicy & tangy fish curry is a melange of flavors. Kokum/Kudampuli gives this fish curry a unique taste. Fish, Coconut & Kudampuli - truly, Kerala's own dish.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Calories 3158 kcal


  • 500 gm Mahi Mahi Fillet cut into 1 inch pieces
  • 2 tsp Cayenne Pepper or to taste
  • 1 tsp Paprika
  • 1-2 Kokum or Kudampuli Pieces
  • 1 Serrano Pepper or to taste.
  • ½ tsp Turmeric
  • Salt to taste
  • 2 Roma Tomatoes or any other medium sized tomatoes.
  • ½ cup Grated Coconut
  • 1 inch piece Ginger washed & peeled


  • 4-5 Curry Leaves

Required Equipments

  • Chopping Boards for fish and vegetables
  • Sharp Knives
  • Medium sized pot
  • Food processor/ Indian style mixer grinder
  • Ladle optional
  • Kitchen Towel Optional


  • In the cooking pot, add the fish pieces, Cayenne Pepper, Paprika, turmeric and salt and mix well. Marinate for 10 minutes.
  • While the fish pieces are left to marinate, roughly chop the tomatoes and slit the Serrano pepper length wise. If the kokum you have is dry, soak it in a little water.
  • Add the chopped tomatoes, Serrano pepper, and kokum to the marinated fish pieces, add enough water to cook the fish.
  • Grind coconut and ginger with very little water into a smooth paste using a food processor or indian style mixer grinder.
  • Once the fish pieces are cooked, add the ground coconut paste. Add more water (if required) to adjust the consistency and also adjust the spices.
  • Bring to a boil and garnish with curry leaves. Serve hot with rice.


Preparation time includes 10 minutes of marination.
if the kudampuli is dry, soak it in a little water. Add the water along with the kokum to the marinated pieces.
If Kudumpuli is not available, then use regular tamarind.
Do not stir the fish pieces too much, because they will break. Instead of stirring the fish pieces, swirl the saucepan so that fish pieces do not break